Warm paleo pumpkin cookies are bursting with mini chocolate chips in every bite! These cookies are the perfect healthy holiday treat for pumpkin season!
Are you ready for your screen to be flooded with healthy cookies? Ready or not here it comes!
This recipe was developed, when? Oh, that’s right the beginning of July! Yep, Mr. Hungry and I were enjoying pumpkin and fall recipes all summer to prep for my maternity leave.
Thank goodness I had a few cans of pumpkin left over from last years pumpkin season. As I sit down to write this post, its the beginning of August. It seems hungry baby is kicking me every few minutes while I type these words. I’m tentatively scheduling this post for October 23rd but wondering if I will have hungry baby by then or still be waiting on him? (UPDATE: still waiting….. 40 + 3 today!)
It’s such a weird yet exciting feeling!
Totally switching gears, of everything I made this summer in preparation for maternity leave, these cookies top the list as one of our favorite recipes! As with any time I set out to bake, they took a couple of tries to get them right.
While we happily ate all the versions of these cookies, the one I’m posting was the moistest, richest, and fullest of pumpkin flavor. The clear winner by a long shot!
Did I mention these cookies are actually good for you? Probably healthier than most packaged granola bars or snack bars. They are filled with healthy fats, a bit of fiber, nutrient-packed pumpkin, and a touch of natural sweetness.
I actually debated on whether or not I should call these cookies or breakfast cookies. They are totally healthy enough to qualify for breakfast. I would eat a couple of them with a collagen filled coffee and call it good on a busy morning. Breakfast or dessert, whenever you decide to eat them, let me know if you give them a try!
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Let’s talk ingredients:
Almond Flour: This type of flour is a HIGH FAT flour, so it’s best not to try and substitute a different kind of flour here.
Coconut Sugar: A low glycemic index alternative sugar, but you can sub brown sugar here if you want.
Pumpkin Pie Spice: Different blends of PPS might be stronger or lighter in flavor. I used Trader Joe’s which is middle of the road strength wise.
Coconut Flour: Coconut flour is a very absorbent flour so it’s usually best NOT to substitute it in this recipe. However, sometimes oat flour will work as a substitute, but I have not tried it in this recipe.
Pumpkin: Make sure you use canned pumpkin puree, not pumpkin pie filling mix.
Coconut Oil: Best to use coconut oil because of it’s solid like properties at room temperature. You could try substituting palm oil or butter, but again, I have not tried it.
Chocolate Chips: optional, but not if you know what I mean. I like mini chocolate chips because they spread out farther accross each cookie, but you can use regular too. If you want to make this recipe slightly healthier, you could use dark chocolate chips instead.
Do not omit/substitute: cinnamon, baking soda, baking powder, whole egg, or maple syrup.
Paleo Pumpkin Chocolate Chip Cookies
- 2 cups blanched almond flour
- 1/4 cup coconut sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 tablespoons coconut flour
- 2/3 cup pumpkin puree canned
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil melted
- 1.5 tablespoons maple syrup
- 1/2 cup mini semi sweet chocolate chips
- Combine all the dry ingredients in a large bowl (almond flour, coconut sugar, pumpkin pie spice, cinnamon, baking soda, baking powder, and coconut flour), mix them well!
- Whisk together all wet ingredients (pumpkin, egg, vanilla, melted coconut oil, and maple syrup) in a medium-size bowl. I used an electric mixer but you can hand mix if you want. If you hand mix I would beat the egg separately then add it into the rest of wet ingredients.
- Add wet ingredients to the dry ingredients and mix until dough forms.
- Fold in chocolate chips.
- Using a cookie scoop, scoop about 2 tablespoons of dough at a time. Roll each one into a ball then gently flatten on the cookie sheet with the back of a greased spoon. Repeat until all the dough has been used.
- Bake for 23-25 minutes, or until cookies are set. If you are using more than one cookie sheet, make sure to rotate the pans halfway through to prevent the bottom pan from cooking to fast on the bottom. (Change top pan to bottom, and bottom pan to top rack.)
- Let cool for five minutes before eating (if you can wait that long!)
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