Paleo Pumpkin Chocolate Chip Cookies

 

paleo pumpkin chocolate chip cookies

Oh pumpkin, how I love thee.

As soon as the first hints of fall begin whispering in my ear to crack open the first glorious can of pumpkin of the season, I run to the grocery store and stock up.

Now that it’s officially fall, I can post pumpkin recipes with abandon, right?!

paleo pumpkin chocolate chip cookies

These paleo cookies are seriously tasty.

Super soft, full of autumnal spices, and dotted with rich dark chocolate chips, they are the perfect fall treat. You absolutely do NOT need to follow the Paleo diet to make and enjoy these; anyone who likes pumpkin & chocolate chip cookies will adore them.

paleo pumpkin chocolate chip cookies

Are you running to the grocery store yet?

paleo pumpkin chocolate chip cookies

 

 

Paleo Pumpkin Chocolate Chip Cookies

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 12 minutes

Keywords: bake dessert gluten-free pumpkin chocolate Halloween Thanksgiving cookie cookies fall

Ingredients (16 cookies)

  • 2 cups blanched almond flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/4 cup melted coconut oil (make sure to melt before measuring)
  • 6 Tbsp pure pumpkin puree
  • 1/4 cup honey
  • 1/4 tsp pure vanilla extract
  • 1/2 cup dark chocolate chips

Instructions

Preheat oven to 350°F. Line a large cookie sheet with a silicone baking mat or parchment paper.

In a large bowl, combine almond flour, salt, baking soda, cinnamon, ginger, cloves, and nutmeg. Whisk, making sure to break up any clumps of almond flour.

In a small bowl, whisk together the melted coconut oil, pumpkin puree, honey, and vanilla extract.

Add wet ingredient to dry and stir with a rubber spatula or spoon until combined.

Fold in chocolate chips.

Using a mini ice cream/cookie scoop or spoon, spoon dough onto prepared cookie sheet. Using the back of a spoon or your fingers, gently press down on the scoops of cookie dough so they form discs.

Bake for 12 minutes, or until cooked through and lightly golden brown around the edges. Cookies will be very soft.

Allow cookies to cool on the cookie sheet for 10 minutes before transferring to a baking rack to cool com

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Mini Pumpkin Applesauce Muffins {Toddler Approved}

mini pumpkin muffins

Lily has been very interested in – and excited about – helping me when I cook & bake. We both put on our aprons (she wears a toddler-size one that my grandmother made for me when I was a little girl), she climbs up into her Learning Tower, and she helps to mix whatever is in the bowl. Ingredients inevitably spill out onto the counter, but she has so much fun!

One of our more recent combined efforts yielded these mini pumpkin applesauce muffins, which we both loved. Their miniature stature makes the muffins perfect for little hands, kids love the way they taste, and the ingredients make parents happy. Win-win!

mini pumpkin muffins

 

 

Mini Pumpkin Applesauce Muffins {Toddler Approved}

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 10 minutes

Keywords: bake breakfast bread snack pumpkin Halloween Thanksgiving fall

Ingredients (24 mini muffins)

  • 1 1/2 cups whole wheat pastry flour
  • 1/2 tsp Kosher salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 3/4 cup pure pumpkin puree
  • 1/4 cup unsweetened applesauce, preferably organic
  • 1/4 cup unrefined granulated sugar, such as evaporated cane juice
  • 1/4 cup pure maple syrup
  • 1 egg, preferably organic
  • 1/3 cup neutral flavored vegetable oil

Instructions

Preheat oven to 375°F. Lightly grease 2 mini muffin tins.

In a medium mixing bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg.

In a large mixing bowl, whisk together the pumpkin puree, applesauce, sugar, maple syrup, egg, and oil.

Add dry ingredients to wet and stir just until fully combined.

Using a mini ice cream scoop or small spoon, scoop batter into prepared muffin tins. You should have 24 muffin cups filled.

Bake for 10-12 minutes, or until a wooden tester stick inserted into the center of a muffin comes out clean.

Let cool completely before serving to your toddler.

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