Paleo Pumpkin Chocolate Chip Cookies

This is a recipe for some delicious Paleo Pumpkin Chocolate Chip Cookies. It’s all about using the best ingredients, so these cookies are gluten- and dairy-free! With only 5 ingredients (plus optional spices), it takes minutes to make these your own by adding different nut butters or extracts.,

The “paleo pumpkin chocolate chip muffins” is a recipe that combines the flavors of fall with the flavors of summer. The recipe has been made healthier by using almond flour and coconut oil instead of butter and refined sugar.

BABIES, HAPPY HAPPY FRIDAYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY The leaves are turning, the air is crisping, and sweater time has here. That means we’re wanting anything pumpkin, apple, spiced, squashy…basically everything Fall. These paleo pumpkin chocolate chip cookies fit the bill. These nutritious pumpkin cookies are soft and supple, with a melt-in-your-mouth texture, and packed full of all that cinnamon spice Fall flavor we’re loving right now.

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Don’t be put off by the name if you’re not a paleo eater! Despite the fact that we do not eat a paleo diet, we ate every single one of these cookies.

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These cookies are not only paleo, but they are also gluten-free, grain-free, flourless, refined sugar-free, vegan, keto-friendly, and tasty. Made with natural, whole foods that are beneficial for your body as well as your taste senses.

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Paleo Pumpkin Chocolate Chip Cookies need the following ingredients:

To create these nutritious pumpkin cookies, you’ll only need ten ingredients!

  • pureed pumpkin
  • butter made from almonds
  • flour made from almonds
  • extract of vanilla
  • eggs (or flax eggs!) are a great source of protein.
  • maple syrup (syrup)
  • cinnamon
  • ginger
  • various kinds of spices
  • chocolate-dark

What’s the greatest part? This is a one-bowl dish, which means quick prep and cleanup.

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Healthy Pumpkin Chocolate Chip Cookies: How to Store Them

Because of the pumpkin and almond butter, these cookies are quite moist. We discovered that keeping them in a single layer in an airtight container worked best. If you wish to stack them, place pieces of parchment or wax paper between them to keep them from adhering together. The cookies will last 3 days at room temperature, 7 days in the fridge, or 3 months in the freezer!

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I’m going pumpkin harvesting this weekend, so these healthy pumpkin chocolate chip cookies look like a good way to celebrate.

What are your plans for this beautiful Fall weekend?

Print

  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 10 minutes
  • 20-minute total time
  • 1 batch yields 16 cookies.
  • Dessert is a category of food.
  • Baked method
  • Paleo cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 10 minutes
  • 20-minute total time
  • 1 batch yields 16 cookies.
  • Dessert is a category of food.
  • Baked method
  • Paleo cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 10 minutes
  • 20-minute total time
  • 1 batch yields 16 cookies.
  • Dessert is a category of food.
  • Baked method
  • Paleo cuisine

Ingredients

  • 1/2 cup pureed pumpkin
  • 1 tablespoon almond butter
  • vanilla extract (two tablespoons)
  • 1 room temperature egg (or a flax egg if you’re vegan!)
  • 6 tbsp maple syrup (or honey)
  • a quarter teaspoon of baking soda
  • 1 3/4 cup ground almonds
  • a half teaspoon of salt
  • 2 tsp cinnamon powder
  • a half teaspoon of ginger
  • a half teaspoon of allspice
  • a quarter teaspoon of garlic
  • 4 oz. chopped dark chocolate

Instructions

  1. Combine the pumpkin, almond butter, egg, vanilla syrup, and maple syrup in a large mixing bowl. To mix the ingredients, whisk them together.
  2. Toss in the almond flour, baking soda, salt, and spices with the wet ingredients and stir until well incorporated. In a separate bowl, combine the chopped chocolate and the cream cheese. Refrigerate the dough for at least 30 minutes, but up to an overnight period.
  3. Preheat the oven to 350°F and prepare a baking sheet with parchment paper when you’re ready to bake the cookies. Scoop out a spoonful of cookies and roll between your hands to form round balls. Place on a baking sheet and softly flatten with the palm of your hand to a thickness of 1/4 inch. This will ensure that the cookies bake evenly.
  4. Bake for 9 minutes, or until the rims are golden brown but the centers are still soft. Allow 10 minutes for cooling before eating. Enjoy!

Paleo, flourless, quick, gluten-free, and nutritious

These pumpkin chocolate chip cookies are made with a cassava base, which is a starch from the root of the yuca plant. The cassava is ground into flour and then combined with eggs, butter, coconut oil, vanilla extract, cinnamon, ginger and salt to make the dough. Then they are baked until golden brown. Reference: pumpkin chocolate chip cookies cassava.

Related Tags

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  • almond flour pumpkin chocolate chip cookies
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  • gluten free pumpkin chocolate chip cookies

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