Paleo Pumpkin Cookies, Gluten-free
These Paleo Pumpkin Cookies are satisfying almond flour pumpkin cookies that tastes like a combination of pumpkin pie and chocolate chip cookies. Naturally grain-free, dairy-free, and gluten-free.
If pumpkin pie and chocolate chip cookies had a baby, the result would be these Paleo Pumpkin Cookies. They are gooey pumpkin spiced chocolate chip cookie deliciousness and we are here for it!
We have been making these cookies for years and years and they continue to be one of our favorite lighter soft pumpkin cookies. They are made with gluten-free and dairy-free ingredients and are great for soft cookie lovers.
If you love pumpkin desserts, try our olive oil pumpkin cake, pumpkin hot chocolate or pumpkin banana bread.
What makes this recipe great
- These cookies are full of pumpkin and chocolate flavors.
- This recipe is allergy friendly. They are dairy-free, gluten-free, grain-free, soy-free, and peanut-free.
- They are simple to make!
- They are lighter pumpkin chocolate chip cookies that are decadent.
Recipe ingredients
- Pumpkin puree– you can use canned or from-scratch pumpkin puree here.
- Coconut oil– make sure the melt your coconut oil prior to measuring it. You only need 1 Tablespoon of melted coconut oil here.
- Maple syrup– make sure to use 100% pure maple syrup.
- Egg– this helps bind the cookie batter.
- Ground cinnamon– make sure to use Ceylon cinnamon, it has our favorite flavor and more health benefits than Cassia cinnamon, which is the type of cinnamon usually sold at the grocery store.
- Ground nutmeg– this can be purchased ground or you can grind it yourself.
- Ground ginger and ground cloves– these add a nice flavor to the cookies.
- Almond flour– we usually prefer using blanched almond flour for recipes, but we've made these with almond meal and they worked out great! They just come out darker in color.
- Coconut flour– this is very absorbent, so don’t use more than the recipe requires.
- Tapioca flour– this is a great gluten-free flour to use in baking.
- Baking soda– this helps the cookies to rise.
- Chocolate chips– use any kind that works for you.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of using ground cinnamon, nutmeg, ginger, and cloves, you can just use 2-3 teaspoons of pumpkin pie spice.
- Instead of coconut oil, you can use avocado oil or olive oil.
- Instead of tapioca flour, you can use arrowroot powder.
Step by step instructions
Step 1: Mix the pumpkin puree, coconut oil, and maple syrup together with a fork. Then add the vanilla and egg and mix again. Add the the cinnamon, ground nutmeg, ground ginger, and ground cloves ( or pumpkin pie spice) and mix into the pumpkin mixture.
Step 2: Mix the dry ingredients together in another bowl. This includes the almond flour, coconut flour, tapioca flour, baking soda, and salt.
Step 3: Mix the dry ingredients into the wet pumpkin mixture and then fold in some chocolate chips.
Step 4
Step 4: Take heaping tablespoon sized spoonfuls of the dough, and roll them into balls in between your hands, and place them onto the cookie sheet.
It helps to do this with slightly wet hands. Lightly press down on the cookies with the back of a spoon.
Step 5
Step 5: Bake!
Expert tips
- Bake time depends on your oven. The cookies in these photos cooked in 13-14 minutes in our current oven, but they have taken 16-17 minutes in a different oven.
- Make sure to melt your coconut oil prior to measuring it.
- Make sure to use chocolate chips that fit your dietary needs. Hu chocolate chips are dairy-free and Paleo. Enjoy life chocolate chips are dairy-free.
Recipe FAQs
How do you store these cookies?Keep the cookies on a plate, cover with aluminum foil and keep on the counter for 3-4 days.
You can also refrigerate them if you like cold cookies.
Yes! Once the cookies have cooled, wrap each individually in parchment paper and store in a freezer friendly plastic bag or container.
Can you make them without chocolate chips?Yes of course!
Prep 15 minutesCook 15 minutesTotal 30 minutesMakes 15 cookies
Ingredients
- ½ cup organic pumpkin puree
- 1 Tbs coconut oil, melted ( make sure to measure it in it's melted state)
- 1/3 cup maple syrup
- 1 tsp vanilla
- 1 egg
- 1 1/2 tsp cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup almond flour
- 2 Tbs coconut flour
- 1 Tbs tapioca flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3/4 cup dairy-free chocolate chips
Method
- Preheat the oven to 350 degrees F. Cover a cookie sheet with a silicone cookie sheet liner or parchment paper.
- In a large bowl, mix the pumpkin puree, coconut oil, and maple syrup together with a fork or whisk. Add the vanilla and egg to the bowl and mix until just incorporated. Add the cinnamon, ground nutmeg, ground ginger, and ground cloves and mix.
- In another bowl, mix the almond flour, coconut flour, tapioca flour, baking soda, and salt with a fork.
- Add the dry ingredients to the bowl of wet ingredients and mix until creamy. Let the batter sit for 2 minutes. Fold in the chocolate chips.
- Take heaping Tablespoon sized spoonfuls of the dough, and roll them between your hands, and place them onto the cookie sheet. Lightly press down on them with the back of a spoon.
- Bake for 13-17 minutes. Let them sit for 5 mins on the pan, then remove them from pan.
- This recipe yields 14-15 cookies.
Notes
- Instead of using ground cinnamon, nutmeg, ginger, and cloves, you can just use 2-3 teaspoons of pumpkin pie spice.
- Instead of coconut oil, you can use avocado oil or olive oil.
- Instead of tapioca flour, you can use arrowroot powder.
