Warm paleo pumpkin cookies are bursting with mini chocolate chips in every bite! These cookies are the perfect healthy holiday treat for pumpkin season!
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!)
We found these actually softened a bit when kept in the refrigerator, which we liked!