Coconut Flour Cookies made with pumpkin & chocolate chips are the perfect addition to your Fall baking. Chocked full of pumpkin spice and chocolatey goodness for a delicious healthy snack or a great addition to lunch boxes. Easy to prepare in under 25 minutes. Gluten Free, Paleo, No Added Refined Sugar, Dairy Free, Easy.
So since we're officially into the month of September now, it would obviously be that time of year to start thinking pumpkin...
Are you with me on that?
Cause you can never start too early... especially since it took me a few attempts to get these cookies just right.
Needless to say the husband is good on pumpkin spice and cookies for awhile. 😂
And these Pumpkin Banana Muffins are also good to add to the rotation of healthy Fall treats for the family.
Especially since they're both so easy to make and freezer friendly as well.
Ingredients for these Pumpkin Chocolate Chip Cookies:
- Coconut flour
- Pumpkin puree
- Almond butter
- Coconut oil
- Coconut sugar
- Baking soda
- Vanilla extract
- Dark chocolate chips
How to make Pumpkin Chocolate Chip Coconut Flour Cookies:
First you will need to pre heat the oven and line a large baking sheet with parchment paper.
Then you'll mix together all the dry ingredients... coconut flour, baking soda, salt, coconut sugar and spices.
And in a separate bowl whisk together the wet... coconut oil, almond butter, egg, pumpkin puree, vanilla extract.
Combine the wet with the dry and fold in chocolate chips last.
Spoon on to baking sheet using a cookie scoop or tablespoon and press down on them lightly.
Can top with additional chocolate chips if desired...
Bake in preheated oven.
Tips for making the BEST Pumpkin Chocolate Chip Cookies
Gather and measure out ingredients prior to starting... it's easy to miss something if you don't have it all laid out.
Chilling the cookie dough prior to baking makes it easier to work with but not necessary.
Make sure you're using pumpkin puree and NOT pumpkin pie filling.
Watch the cookies carefully during the last few minutes of baking.
Allow to cool prior to serving or storing.
How to store these Coconut Flour Cookies:
You can store in a covered airtight container on the counter for up to five days.
For longer storage keep in a container in the fridge for up to 2 weeks or they can be frozen in a freezer safe bag for up to 3 months.
More pumpkin recipes....
AND IF YOU TRY THIS RECIPE PLEASE BE SURE TO LET ME KNOW IN THE COMMENTS BELOW…..
I’d love to hear if you make this & how you like it. Plus please be sure to include a star rating.
Until next time- xoxo
Pumpkin Chocolate Chip Coconut Flour Cookies (Paleo, DF, Gluten Free)
- Preheat oven to 350 degrees and line large baking sheet with parchment paper.
- In medium mixing bowl combine all the dry ingredients and whisk together.
- Then combine wet ingredients in small bowl and whisk together.
- Add wet ingredients to dry and stir till thoroughly incorporated. Fold in chocolate chips.
- Spoon on to baking sheet using cookie scoop and press down lightly.
- Top with additional chocolate chips if desired.
- Bake in preheated oven 12-15 minutes.