These Amazing Pumpkin Chocolate Chip Cookies are going to be a hit with everyone at Thanksgiving. They are a little crackly on top, super soft and luscious on the inside. Paleo and naturally gluten 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.
The best part of this recipe is you don’t need a mixer. Sift the flours together in one bowl. In another bowl, whisk the egg, pumpkin, coconut oil or butter, maple syrup, vanilla. Add the flours and mix. Drop tablespoons of dough onto a parchment lined baking sheet. Bake for 20-25 minutes.
As always I recommend weighing the ingredients, it’s much easier. Here is a good scale.
For extra pumpkin flavor and a crispier top, sprinkle with a mixture of coconut sugar and pumpkin pie spice before baking. It’s optional.
Bake until they are lightly brown on the top and bottom.
I’ve made these cookies many times over the last few weeks. I’m going to make a big batch to bring to the family for Thanksgiving. I’m super excited for them to enjoy them, especially Avery. I’ll post a photo here when give him one.
If you are looking for a Thanksgiving cookie that your family will love, here it is…
- soft and lovely inside
- a tiny bit crispy and bumpy outside
- gluten free
- refined sugar free
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.
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Pumpkin Chocolate Chips Cookies that are extremely easy to make, a little crackly on top and super soft and luscious on the inside. Naturally gluten free, refined sugar free, paleo, with a dairy free option.
- 1 cup blanched almond flour, (112 grams)
- 1 tablespoon grass fed butter or coconut oil, (14 grams), melted
- 1 tablespoon coconut flour, (7 grams)
- 3 tablespoons coconut sugar, (36 grams)
- 1/4 tsp baking soda
- 1 teaspoon pumpkin spice
- 1/8 tsp Celtic sea salt
- 1 large pastured egg
- 1/4 cup organic pumpkin puree (60 grams)
- 3 tablespoons organic maple syrup
- 1/2 teaspoon organic vanilla extract
- 1/2 cup chocolate chips
- Optional: 1/4 teaspoon pumpkin spice and 1 tablespoon coconut sugar mixed together and sprinkled on top before baking
- Gently melt butter or coconut oil in a small pan, set aside.
- Preheat oven to 350°F.
- In a mixing bowl sift together almond flour, coconut flour, coconut sugar, baking soda, pumpkin pie spice, and salt.
- In a separate bowl whisk together the egg, pumpkin puree, maple syrup.
- Mix in melted butter and vanilla.
- Add the sifted flour and mix to combine.
- Fold in chocolate chips.
- Drop tablespoons of dough on a parchment lined baking tray.
- Sprinkle with coconut sugar/pumpkin spice mix if using.
- Bake for 20-25 minutes, or until lightly brown on the top and bottom.
- Let cool and serve.
- Category: Dessert
- Cuisine: Paleo, Gluten Free, Dairy Free, Grain Free, Refined Sugar Free