Easy Pumpkin Chocolate Chip Cookie Recipe with Almond Flour
These are gluten-free, paleo-friendly, free of refined sugar, can be made vegan, and are absolutely delicious!
This is an easy pumpkin chocolate chip cookie recipe I found online a long time ago. When doing a search to link the recipe, it was no longer available, but I didn’t want anyone to miss out on this fantastic recipe! With no disrespect to the original creator I wanted to publish it here as it is too good to not be online and will of course include links if found again.
This recipe is a fall must! Almond flour keeps the cookie moist and it has the perfect amount of sweetness, especially with the melted chocolate chips. They are so amazingly good while also being a healthier version of a more traditional cookie!
You will need:
Most of these items can be found at your local grocery or health food store but I did include some links to show which brands I recommend on harder to find items. These items will usually be cheaper in store.
- 1 ½ cups almond flour
- 1 egg (can use egg substitute just include a tablespoon of a non-dairy milk for extra liquid in addition to the egg substitute).
- 4 tablespoons coconut palm sugar (or sweetener of choice)
- ½ cup pumpkin puree (fresh is best but can also be purchased).
- 2 tablespoons butter melted (can substitute coconut oil or oil of choice)
- 1 tablespoon pumpkin pie spice
- ½ teaspoon baking powder
- Pinch of sea salt
- 1 cup chocolate chips (allergy and dairy free chocolate chips) For a sweeter cookie use the semi-sweet version.
Preheat oven to 350 degrees F. Combine all ingredients in large bowl until well mixed folding the chocolate chips in last. Using a small ice cream scoop or a spoon scoop dollops of batter onto a parchment lined baking sheet. Bake between 10-14 minutes depending on altitude and cookie size. Cool slightly before eating but these are amazing warm from the oven.
For lower temperature Almond Flour Baking bake at 250 degrees F for twice as long.