Pumpkin Chocolate Chip Cookies are melt-in-your mouth soft, so easy to whip up, and made healthy by using gluten-free flours, dairy-free and vegan coconut oil, and Paleo chocolate chips! This pumpkin cookies recipe will become a new favorite for the Fall and Thanksgiving holiday season!
Pumpkin Chocolate Chip Cookies Get Tested!
While I will not name any names, I have a few friends who are… how should I say this… rather honest with me when it comes to critiquing new recipes.
Because of this, I knew I had to bring over the few test batches I had made of these pumpkin chocolate chip cookies.
I know I can handle an obscene amount of pumpkin pie spice well beyond the average Jane. And on the flip side, Cohl cannot STAND anything with too much cinnamon and spice. (WHAT?!?)
Also, I had already burnt out my taste buds distinguishing between the healthy pumpkin cookies and needed some fresh buds to tell me their opinion.
So I loaded up Test Batch #1: gluten free and vegan pumpkin cookies made with coconut flour and almond flour as well as Test Batch #2: vegan and gluten free pumpkin cookies made with cassava flour.
It was time to do a little taste testing!!
Healthy Pumpkin Cookies Recipe Results
While I will admit, the first round of cassava flour cookies were definitely not the best (I made another batch later that turned out fab!), I do not think it would have made a difference.
It was unanimously decided that the coconut flour and almond flour pumpkin cookies recipe was victorious.
The cassava flour pumpkin chocolate chip cookies rose beautifully and looked gorgeous, they just lacked a bit of flavor.
Whereas the almond and coconut flour pumpkin chocolate chip cookies fluffed up to a soft and chewy perfection AND tasted incredible.
How to Make Pumpkin Chocolate Chip Cookies
Now that we have a clear winner, how exactly do you make a healthy pumpkin chocolate chip cookies recipe?
If you do a bit of Paleo and gluten-free baking you most likely have all of the interesting ingredients in your pantry.
However, if you are a newbie to this whole grain-free, vegan, and gluten-free baking world you can find almost all of the ingredients needed in this recipe on Amazon or at your local Whole Foods or specialty grocery store.
And once you have your pumpkin chocolate chip cookies recipe ingredients, all you have to do is:
- Whisk together your wet ingredients
- Toss together your dry ingredients
- Combine your wet and dry ingredients together with the chocolate chips
- And bake to perfect pumpkiny perfection!
What ingredients will you need for these gluten free and vegan pumpkin cookies?
- Almond flour – please, please be sure to get Bob’s Red Mill blanched and super fine almond flour. I made the mistake of picking up an almond flour from the bulk section at our grocery store and the texture turned out SUPER gritty.
- Coconut flour – most coconut flours are pretty similar so you can pick up whatever you happen to find in your store.
- Arrowroot starch – tapioca flour will work as a good substitute here, too. I would not recommend using corn starch, though!
- Flax egg – this is necessary if you want to make these vegan pumpkin cookies. However, if you are OK with eggs, you can always use a regular egg in this recipe instead.
- Coconut oil – if you are not vegan or dairy-free you can also use butter instead of the coconut oil.
- Pumpkin pie spice – I found this blend tasted WAY better than the normal spices. However, feel free to substitute cinnamon, nutmeg, and a pinch of cloves for the pumpkin pie spice.
- Paleo chocolate chips – once again, if you are not dairy, grain, gluten, or soy-free you can always use regular chocolate chips.
Kitchen Tools and Utensils Needed
There are not too many unique kitchen gadgets needed to make this pumpkin chocolate chip cookies recipe.
A few items you probably already have, but may want to double check, include:
- Large baking sheet
- Parchment paper – I absolutely will not make cookies without this anymore!! The pumpkin cookies will just slide right off when they are done baking!
- Two large bowls
- A handheld mixer, stand mixer, or a good spoon/spatula.
How Can You Evolve This Healthy Pumpkin Cookies Recipe
While these pumpkin chocolate chip cookies are already gluten-free, vegan, grain-free, dairy-free, refined sugar-free, and soy-free, there are a few tweaks and changes you can make:
- If you do not have coconut oil or are not dairy-free, feel free to use butter.
- Add in some nuts such as pecans or walnuts to give these soft pumpkin cookies a bit of a crunch.
- Swap out the Paleo chocolate chips for milk or white chocolate chips if you are not concerned with the cookies being Paleo.
- Feel free to use honey or agave nectar in place of the maple syrup. (The cookies will taste a bit different!)
- Make a Pumpkin Chocolate Chip Cookie Bread or Oatmeal Chocolate Chip Cookies instead!
Pumpkin Chocolate Chip Cookies | Vegan, Paleo
Pumpkin Chocolate Chip Cookies are melt-in-your mouth soft, so easy to whip up, and made healthy by using gluten-free flours, dairy-free and vegan coconut oil, and Paleo chocolate chips!
- 1 cup almond flour blanched, super fine
- ¼ cup coconut flour
- ¼ cup arrowroot starch
- ½ cup coconut sugar
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 ¼ tsp. pumpkin pie spice
- ¼ cup coconut oil melted
- ½ cup pumpkin puree
- ¼ cup maple syrup pure
- 1 flax egg*
- 1 ½ t. vanilla extract
- ¾ cup chocolate chips Paleo approved
- Preheat oven to 350 degrees.
- In a medium-large mixing bowl whisk together almond flour, coconut flour, arrowroot starch, coconut sugar, baking soda, salt, and pumpkin pie spice.
- In a separate large mixing bowl combine melted coconut oil, pumpkin puree, maple syrup, flax egg, and vanilla extract. Mix with a handheld or stand mixer on medium speed for 1 minute or until well combined.
- Add dry ingredients into wet ingredients and mix at medium speed for 1 minute.
- Stir in chocolate chips by hand.
- Line a baking sheet with parchment paper and place 1 ½ tablespoons-sized balls of cookie dough 2 inches apart. Press balls of dough down until the dough is about ¾ inch thick. (Cookies will not spread too much, so this step will help you make the shape of the finished cookies you want!)
- Bake in preheated oven for 12-14 minutes or until cookies are done.
Let cookies sit at room temperature until completely cooled before serving.
*1 Tbsp. ground flaxseed meal + 2 ½ Tbsp. warm water. Whisk and let sit for at least 10 minutes before using.
Cookies keep well for 3-4 days at room temperature in an open container and up to 5 days in the refrigerator.