Healthy Pumpkin Chocolate Chip Cookies
Recipe Key
These healthy Pumpkin Chocolate Chip Cookies are the perfect fall treat. They have a soft luscious texture and a warm pumpkin spice flavor with lots of fudgy chocolate chips. Easy to make, gluten free, refined sugar free, paleo, and dairy free.
I made at least 5 different batches of pumpkin cookies to create the perfect recipe. I wanted a cookie that was healthy, simple to make and incredibly delicious. Chocolate chips are a must for my grandson, Avery. This is the winner.
Thanksgiving is such a fun holiday, we get to celebrate food. It’s also a wonderful opportunity to give thanks to …
The Earth -I appreciate the abundance of food, water, air and sunlight our planet provides.
Relationships – I love thinking about all the people involved in getting our Thanksgiving meal to us; the farmers, the packagers, the truckers, the store clerks, I love and appreciate them all.
My Body – I am grateful for everything my body does for me. My body allows me to see the beautiful food, enjoy the delicious tastes, fragrant aromas, and interesting textures of the food I eat. It also digests and does thousands of processes to keep me alive without me having to think about it. WOW!
My Home – It’s a place to lay my head each night. It’s where I keep my things together to use and enjoy. It shelters me keeping me safe and warm.
My Family and Friends – I am grateful for the people in my life I love and love me. Even if sometimes our closest relationship can be challenging, I love it all.
While Thanksgiving is a day to give thanks, it is my intention to notice and appreciate things that are beautiful, fun, delicious and satisfying all day, every day. When I do, I’m happier and healthier.
By cultivating a grateful mind, we live in an energy that unifies, that encourages wholeness. When we live on the gratitude frequency we can step back and allow our life to unfold with ease and grace.
Ingredients and Substitutions
These cookies are gluten free, dairy free and sweetened with maple syrup and coconut sugar. If you like to bake, you’ll probably have most of the ingredients in your pantry.
- Almond flour is a flour with high protein and healthy fats. Cashew flour will also work. Use blanched almond flour, not almond meal.
- Coconut flour – helps add texture to these pumpkin coconut cookies.
- Coconut sugar – gives the cookies a nice sweet tastes and keeps them refined sugar free.
- Spices: ground cinnamon, and pumpkin pie spice give the the perfect spiced pumpkin flavor.
- Pumpkin puree – canned pumpkin is best but you can cook the pumpkin yourself. Use pumpkin puree and not pumpkin pie filling. Blot the pumpkin on a paper towel after measuring to remove some moisture and make the cookies chewier.
- Egg – This helps bind the cookies and add a little moisture. To make these cookies vegan, simply swap the egg for either a chia seed egg or flax egg.
- Maple syrup – give these cookies the perfect, soft, chewy texture and nice sweet taste.
How to Make
The best part of this recipe is you don’t need a mixer.
- Mix the almond flour, coconut flour, baking soda, spices and salt together in one bowl.
- In another bowl, whisk the egg, pumpkin, coconut oil, maple syrup, vanilla.
- Add the dry ingredients and mix until well combines. Fold in the chocolate chips.
Drop 10-12 heaping tablespoons of dough on a parchment lined baking tray. I like the cookies crinkly.
If you want flat cookies use your hands to roll each heaping tablespoon of the dough into a ball. Then using a piece of parchment paper, flatten each ball into a cookie shape keeping them nice and round. They should be about 1/4 inch thick before baking because we still want them to be nice, thick and fluffy. They do not spread.
Top with a few additional chocolate chips.
Bake until they are lightly brown on the top and bottom.
Ingrid’s Tips
Weigh your ingredients:I recommend weighing the flours and oil, it’s easier and more accurate. Here is a good scale.
To make vegan: use a flax egg instead of the regular egg.
Make sure your ingredients are at room temperature.
Storing
Store covered at room temperature for a few days then store in the refrigerator for up to 3 days. They get softer as the days go on.
They are fantastic frozen. If you’re keeping them for more than 3 days, I recommend keeping them in the freezer. They are actually really good right from the freezer.
If you are looking for a healthy Thanksgiving cookie that your family will love, here it is…
- soft and sweet inside
- gluten free
- refined sugar free
- eeeeeeasy
Please bake these cookies with your family and love them. And they will love you back, as only the best cookies and family can do.
If you like this recipe, let us know what you think! Leave a comment or rate it.
Would you like to have more of these delicious healthy recipes sent to you each week? CLICK TO SIGN UP for my weekly email newsletter of recipes and tips for you to eat well and enjoy your wonderful life.
RECIPE updated November 20, 2022. Recipe Updated again October 27, 2023
PrintSimply Amazing Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chips Cookies are easy to make, super soft and chewy. They have a sweet taste with warm pumpkin spices. Naturally gluten free, refined sugar free, paleo, dairy free.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 cookies 1x
- Category: Dessert, Snack
- Cuisine: Paleo, Gluten Free, Dairy Free, Vegetarian
Ingredients
- ¼ cup coconut oil, or grass fed butter (56 grams), melted
- 1 1/2 cups blanched almond flour, (168 grams)
- 3 tablespoon coconut flour, (21 grams)
- 1/4 teaspoon baking soda
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon Celtic sea salt
- 1 large pastured egg, room temperature
- 1/2 cup coconut sugar, (90 grams)
- 1/3 cup organic pumpkin puree (83 grams)
- 1 tablespoon organic maple syrup
- 1 teaspoon organic vanilla extract
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350°F.
- Gently melt butter or coconut oil in a small pan, set aside.
- Line a rimmed baking sheet with parchment paper.
- In a mixing bowl mix together almond flour, coconut flour, baking soda, pumpkin pie spice, and salt.
- In a separate bowl whisk together the egg, coconut sugar, pumpkin puree, maple syrup, melted coconut oil, and vanilla, mix to combine.
- Add flour and mix until well combined
- Fold in the chocolate chips. Let sit 5 minutes.
- Drop 12 heaping tablespoons of dough onto the parchment lined baking tray. This makes crinkly cookies. I like them like this best.
- If you want flat cookies use your hands to roll each heaping tablespoon of the dough into a ball. Then using a piece of parchment paper, flatten each ball into a cookie shape keeping them nice and round. They should be about 1/4 inch thick before baking because we still want them to be nice, thick and fluffy.
- Top each cookie with a one or two more chocolate chips if desired.
- Bake for 8-12 minutes, or until lightly brown on the top and bottom.
- Remove and cool on the baking sheet for 5-7 minutes, then carefully transfer to wire racks to finish cooling.
- Store covered at room temperature for a few days then store in the refrigerator for up to 3 days. They can be frozen and are delicious eaten right from the freeze. Enjoy!