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?!
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.
Are you running to the grocery store yet?
Paleo Pumpkin Chocolate Chip Cookies
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
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