Pumpkin Chocolate Chip Cookies

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Ingredients
Instructions
Nutrition

Studded with rich dark chocolate, these nut-free, egg-free Pumpkin Chocolate Chip Cookies are crispy on the outside and have an incredible crumb on the inside. The coconut flour-arrowroot base is so amazing that I foresee using this flour combination for many other Paleo cookie recipes –I like it that much and I think you will too!

Lately, I’ve been going gaga over pumpkins! If you’re in the same boat, check out my Paleo Pumpkin Recipes. With everything from Paleo Pumpkin Pie to Paleo Pumpkin Bread to healthy homemade Pumpkin Spice Lattes, pumpkin lovers will find themselves swimming in a sea of quick and easy pumpkin recipes!

I love pumpkin because it is both gorgeous and flavorful. It’s also incredibly healthy. Pumpkins are full of carotenoids, (a precursor to vitamin A), contain loads of vitamin C, and are chock full of healthy fiber. What better way to get all of the health benefits of pumpkin than in a nut-free, egg-free Paleo Pumpkin Chocolate Chip Cookie?

Ingredients
Serves:
18cookies
Print Recipe
Instructions
  1. In a food processor, combine flours, pumpkin pie spice, salt, and baking soda
  2. Pulse in butter, pumpkin, and honey until dough forms
  3. Remove blade from food processor and stir in chocolate chips by hand
  4. Scoop dough one level tablespoon at a time onto a parchment paper lined baking sheet
  5. Press balls of dough down firmly
  6. Bake at 350°F for 10-15 minutes
  7. Cool for 1 hour on baking sheet (do not handle prior or cookies will break)
  8. Serve

Now, for the back story on these cookies. Every year I spend hours attempting to make amazing Paleo pumpkin chocolate chip cookies, and each year, up until now, I haven’t been totally satisfied. The reason? I don’t like cookies that are cake-like, and adding pumpkin puree to cookies has the tendency to make puffy little things that are more mini-cakes than cookies.

This year the challenge actually increased because so many of you left comments on my Pizza Muffin recipe asking for a nut-free version, as well as more nut-free recipes. If you have a nut-free school, or a child with nut allergies be sure to check out my Nut-Free Recipes page! Because of all these requests for nut-free recipes, I just had to take your feedback into account when crafting my Paleo Pumpkin Chocolate Chip Cookies! Thankfully they are not only nut-free, but egg-free too for those of you with egg allergies!

In any event, due to your requests, I made more than a dozen batches of nut-free, egg-free, grain-free cookies and was not entirely pleased. So I took a step back. I referred to this recipe from the Coconut Mama’s website for egg-free coconut flour cookies. I made Tiffany’s astonishing 3-ingredient recipe which contains coconut flour, butter, and honey. For my palate, which is accustomed to high-fat almond flour dessert recipes it was just a tad dry, but a wonderful start. So, I added in arrowroot flour and a lot more butter. Voila! The best nut-free Paleo Pumpkin Chocolate Chip Cookies ever!

If you change this recipe please leave a comment letting us know about your substitutions! I tested this recipe 21 times (seriously, no joke!) this year alone, to get it just right! I haven’t tested it with other ingredients, or played around with substitutions. As I frequently mention, the only way to know if a substitution works is to test, test, test! So please help others and let us know how your substitutions work out. Especially if you make these into a dairy-free cookie and replace the butter. Happy baking my dearests!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

117 responses to “Pumpkin Chocolate Chip Cookies”

  1. Just made a batch tonight. I used ghee (not completely chilled), and maple syrup. They came out delicious. Husband asked why I only made a single batch. Said he could eat them all. This recipe is a keeper.

  2. Made these with baked butternut squash, (room t) coconut oil and maple syrup reduced to half. So yummy, total bliss. Also, mixed them by hand, didn’t use the food processor – this is a huge plus for me as I usually bake at night after everyone has gone to bed (so I can’t make noise). Easy pliable dough. Many thanks Elana!

  3. Do you have the nutritional stats on these somewhere? I know a lot of recipes don’t have them because different ingredient brands can have different stats but I was curious about what macros you have for this recipe. Thanks in advance!

  4. I just made these. I used a few substitutions to keep these low phytic acid:
    1/2 cup of coconut flour and omitted the arrowroot
    palm shortening instead of butter
    raisins instead of chocolate chips
    I also used a bit more honey than the recipe called for….to help with the slight dryness
    I would use a smidge less baking soda next time, but overall these are fantastic!
    Do you have any other egg-free recipes? Perhaps a pie-crust?

  5. I just made these with 1/4 cup coconut oil and 1/4 cup applesauce, and molasses for half of the honey, and dried cranberries. Perfect fall cookie!! Delicious! Thanks

  6. I followed this recipe but my cookies spread out on the tray looking all melted. I did use cold butter. I don’t get it. Any suggestions?

  7. I am a Type 2 diabetic. I substituted applesauce (plus stevia) for the honey. I also used Lily’s stevia sweetened chocolate chips. They turned out great. I had to fight my husband and son for them. :) Thanks for the recipe!

  8. Made them with baking powder and earth balance instead of butter dairy free. Turned out awesommme I even ate some of the dough just like cookie dough. Thank you so much!!

  9. Elana, I am thinking of using coconut oil instead of butter since I am allergic to dairy. What do you think? Has anybody tried that?

  10. Ahhhh…delicious. I just made these and subbed out the honey using maple syrup instead. They taste great! Thanks Elana, your recipes never fail. (I had made these before using butter that had been out on the bench and they spread out in the oven, all joining together in the tray.) You must use cold butter so they hold their shape, I’m guessing, cause this time I used cold butter and they came out beautifully. It always pays to follow the recipe ?

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