Simply 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
Scale
- 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!