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!
Servings: 15 cookies
Ingredients
- 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 homemade or canned
- ¼ cup maple syrup pure
- 1 flax egg*
- 1 ½ t. vanilla extract
- ¾ cup chocolate chips Paleo approved
Instructions
- 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.
Notes
*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.
Nutrition
Calories: 174kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 98mg | Potassium: 37mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1290IU | Vitamin C: 0.4mg | Calcium: 39mg | Iron: 0.7mg
