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?
Pumpkin Chocolate Chip Cookies
Ingredients
- ¼ cup coconut flour
- ¼ cup arrowroot powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ cup salted butter, cold, cut into 12 pieces
- ¼ cup canned pumpkin puree
- ¼ cup honey
- ½ cup chocolate chips
Instructions
- In a food processor, combine flours, pumpkin pie spice, salt, and baking soda
- Pulse in butter, pumpkin, and honey until dough forms
- Remove blade from food processor and stir in chocolate chips by hand
- Press balls of dough down firmly
- Bake at 350°F for 10-15 minutes
- Cool for 1 hour on baking sheet (do not handle prior or cookies will break)
- 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!
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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!
LRC says
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.
Elana says
LRC, thanks for your lovely comment and for letting me know this recipes is a keeper!
Olga says
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!
Elana says
Olga, thanks for letting me know these cookies are total bliss!
Day says
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!
Elana says
Day, thanks for your comment! For more on that please go here:
https://elanaspantry.com/nutrition-information/
Have a great day!
Elana
michelle says
I would like to make these cakey. I like cakey cookies. So would I remove the coconut flour and arrowroot and just use almond flour? This sounds so wonderful to me. I love cake in any form.
Elana says
Michelle, I haven’t tried that so not sure, feel free to experiment :-)
Mindy says
Did you make them cakey successfully? Please share
Erica says
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?
Elana says
Erica, thanks for letting me know these cookies are fantastic! Here’s a link to my Egg-Free Recipes page for you:
https://elanaspantry.com/diets/egg-free/
Enjoy!
Elana
Jen Sorochinsky says
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
Elana says
Jen, thanks for your comment! I’m so happy to hear these are the perfect fall cookie :-)
Isabel says
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?
Elana says
Isabel, thanks for your comment. This recipe works perfectly if you use one of the brands of coconut flour that I recommend. For more on that please go here:
https://elanaspantry.com/ingredients/coconut-flour/
I hope you’ll stop back by if you make them again!
Elana
Elana says
Jeanne, thanks for your comment! The arrowroot powder is the other flour :-)
Jennifer says
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!
Elana says
Jennifer, I’m so glad to hear these cookies were great!
Julia says
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!!
Elana says
Julia, so glad these were awesome!
Dee says
How much baking powder did you use? Did you replace it for something.. was earth balance 1:1 for butter? Thank you!
Natalia says
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?
Elana says
Natalia, I haven’t tried that so not sure :-)
Miranda says
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 ?
Elana says
Miranda, so glad you enjoyed the cookies!