Paleo Pumpkin Chocolate Chip Cookies are a delicious gluten & dairy free fall dessert. Soft, chewy & packed with chocolate – everyone will love this recipe! These healthy cookies are great with a cup of coffee or served with some ice cream.
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After 8 test batches, I’m finally ready to share this Paleo Pumpkin Chocolate Chip Cookies recipe! These healthy cookies are super soft and chewy. They pretty much melt in your mouth, and have the perfect amount of warm fall flavors and sweet dark chocolate chunks! (The best part about any cookie is obviously the chocolate!) These healthy pumpkin cookies are gluten, grain and dairy free although you wouldn’t even notice! They’re perfect for enjoying as a simple fall dessert or with a big cup of coffee as an afternoon pick me up. This recipe is part of PUMPKIN WEEK! Yesterday we posted the recipe for these amazing Pumpkin Protein Pancakes, they’re perfect for breakfast!
Let me tell you – these cookies were definitely a labor of love. I’ve made regular (not so healthy) pumpkin chocolate chip cookies before and they were so delicious that it’s had me thinking about making a healthy version for years. Turns out this is much easier said than done. Paleo baking is challenging due to the lack of gluten and dairy in it.. but I was also trying to make these vegan. By batch 6 I gave up on trying to make them vegan (sorry friends) but at batch 8 we finally achieved success!
The hardest part about making these cookies was not eating them straight out of the bowl because the batter was THAT good. I swear pumpkin + chocolate are a dream combo! However, I resisted the temptation to eat ALL the batter and actually did bake the cookies. Because these cookies are gluten/grain free, you need to press them down (gently!) before baking them into small circles. They won’t flatten on their own.
After the cookies are properly flattened on the baking sheet and you have to wait what seems like forever for them to bake, (it’s only 20 minutes, but when you’re waiting for a warm, gooey Paleo Pumpkin Chocolate Chip Cookie.. that’s a long time to wait) you’re left with the ultimate healthier fall dessert: perfect paleo pumpkin cookies!
Over the past few weeks, we have eaten ALOT of cookies. Some actually didn’t get eaten and hate a fateful ending in a trash can…(somewhere around batch 3 I got a hockey-puck instead of cookies which were definitely not blog worthy). These were ultimately the winning batch. These cookies are NOT crispy, but after polling you on Instagram over 85% of you said you prefer soft cookies! These are in my opinion, ridiculously soft, totally gooey in the center, 100% delicious Paleo Pumpkin Chocolate Chip Cookies. Since I know you’re going to ask.. here’s my answer..
Can I make substitutions in this recipe?
Honestly.. I wouldn’t recommend it. As I mentioned earlier, I tried this recipe 8 times before perfecting it. I would just try to stick with the recipe if you can 🙂
Vegan Substitutions: The only thing I can say is that if you want to make these cookies vegan you can simply leave out the egg. They will not be as soft/chewy, and will likely be a little more crumbly. I didn’t try these with a flax egg, but that might also be a good substitution. If you decide to try that – let me know.
Flour Substitutes: Almond and coconut flour are extremely finicky to bake with. I wouldn’t try to sub out either. If you’re looking for a nut free cookie recipe try this one. If you’re looking for a coconut flour free cookie try this one.
Sweetener Substitutes: I did not test this recipe with any other sweetener. I personally love baking with maple syrup and wouldn’t recommend that you change this part of the recipe. Honey may work, but I can’t guarantee it!
Chocolate Substitutes: Any chocolate will work in this. You can use chips, chunks, mini chips.. whatever you choose!
Now… the real question is.. WHAT ARE YOU WAITING FOR?! Go bake these now!! Fair warning though, you might want to eat the whole batch in one sitting.. they’re very addictive!
Things we used for this recipe:
Paleo Pumpkin Chocolate Chip Cookies
- Preheat oven to 350 and prepare a lined baking sheet with parchment paper or a silpat baking sheet.
- In a bowl whisk together coconut oil, pumpkin puree, maple syrup and an egg.
- Gently whisk in almond flour, coconut flour, spices and baking soda
- Fold in dark chocolate chunks to the batter
- Drop the dough in one tbsp balls onto the cookie sheet, pressing with your hands to flatten into small circles (about ⅓ inch thick. These cookies will not flatten on your own so be sure to press down before baking)
- Bake at 350 for 18-20 minutes until bottom of cookies are browned and start to get crispy on edges. Allow to cool for 10 minutes + enjoy!
Can’t get enough pumpkin? Check out these other pumpkin recipes: