Paleo Pumpkin Chocolate Chip Cookies. Soft, chewy, and decadent, these Paleo Pumpkin Chocolate Chip Cookies will quickly become a family favorite! With thick, soft, fudgey texture and rich warm flavors, you won't believe these cookies are grain free, dairy free, and Paleo. The Ingredients You'll Need for These Paleo Pumpkin Chocolate Chip Cookies Tigernut flour.
This helps bind the cookies and gives them a better texture. Paleo Pumpkin Chocolate Chip Cookies are a delicious gluten & dairy free fall dessert. Soft, chewy & packed with chocolate – everyone will love this recipe! You can cook Paleo Pumpkin Chocolate Chip Cookies using 11 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Paleo Pumpkin Chocolate Chip Cookies
- Prepare 1/3 cup of cup butter, ghee, coconut oil – melted (I use butter, because yum!).
- You need 1/3 cup of pumpkin puree (I used canned puree from the organic section of my grocery store).
- Prepare 1/3 cup of maple syrup (buy local for best quality/taste).
- It’s 1 large of egg.
- It’s 1 tsp of pure vanilla extract.
- Prepare 1 cup of tapioca flour OR arrowroot flour.
- Prepare 1/3 cup of coconut flour.
- You need 1 tsp of pumpkin pie spice (I used a generous amount of Saigon Cinnamon, Allspice and a pinch of ground ginger instead).
- Prepare 1/2 tsp of baking soda.
- It’s 1 pinch of of sea salt.
- You need 1/3 cup of chocolate chip (I used carob chips from the Bulk Barn).
These healthy cookies are great with a cup of coffee or served with some ice cream. Pumpkin chocolate chip cookies have always been one of my favorites. They are always temptingly available in plastic cartons in the bakery section of grocery stores this time of year. Since I can't eat those anymore, I wanted to create a gluten-free version for my family and I to enjoy.
Paleo Pumpkin Chocolate Chip Cookies step by step
- With a hand mixer or a whisk, in a mixing bowl, beat egg(s) throughly. Mix in the butter, pumpkin puree, maple syrup, and vanilla..
- Add in the dry goods, placing the chocolate or carob chips on top of the dry goods so they get a dusting of dry ingredients. (This will keep them from sinking to the bottom of your mixture) Mix well so the wet/dry goods are fully incorporated. (A wooden spoon or spatula would work well for this.).
- Refrigerate batter for 30 minutes or longer (the batter will stiffen in the cold and make it easier to work with.).
- Preheat oven to 375°F..
- Drop batter by spoonfuls onto a parchment paper lined cookie sheet using a tablespoon..
- Bake for 12-15 min or until lightly golden brown. (I baked them for the full 15min but it depends on the heat of your oven).
- Allow baked cookies to rest on cookie sheet for a few minutes before transferring them to a cooling rack..
- Store full cooled cookies in an airtight container or zip-loc bag. These cookies are very moist, so if you plan on keeping them for more than a few days, best to keep them in the refrigerator. Cookies will also freeze well. Enjoy!.
In a bowl mix together oil, pumpkin puree, egg, honey and vanilla extract until completely combined. Add in almond flour, coconut flour, pumpkin pie spice, baking soda, and salt until completely combined.; Fold in chocolate chips and walnuts. A soft and chewy paleo pumpkin chocolate chip cookie with a crisp cookie crust. Delicious healthy, gluten free, and paleo dessert or snack. Welcome fall with this healthy pumpkin cookie recipe.