Soft, chewy, and chocolatey is just the way I love my cookies. Throw in some canned pumpkin puree for a serving of hidden veggies that your kids will never know about. Using canned pumpkin is super convenient, and it is full of fiber and Vitamin C. I love the brand Farmers Markets Foods canned pumpkin as it is organic and non GMO. I also love adding Otto’s Naturals Cassava flour to these cookies as they give it the chewy soft texture and is the perfect all purpose flour replacement. These are made with grain free flours, coconut oil, and sweetened with coconut sugar to keep them Paleo.
My kids love it when I am testing any cookie recipe as they know they will get to try them out and give me their reviews. My kids loved that these were dense, chewy, and had lots of chocolate chips. My daughter said that I am pumpkin obsessed and can not believe how many recipes I have made lately with pumpkin in them. I told her that I need to get my seasonal pumpkin fix in while I can. 🙂
Love Pumpkin Season, Here are More Yummy Recipes!
Here are a few other Paleo recipes that use pumpkin in them if you are in the pumpkin spirit like me. Canned pumpkin is usually available year round if you can not get enough.
What will you need?
Here are the main ingredients…
- pumpkin puree
- cassava flour
- almond flour
- coconut oil
- coconut sugar
- egg, baking powder, salt, vanilla, chocolate chips
How to Make Them
Most Paleo cookies will not spread out in the oven like a regular flour cookie so you will need to flatten the cookie out a bit before baking. You can the back of a spatula or anything that will help you to flatten the dough. The great thing about these cookies is that you can eat them fresh or put the leftovers into the fridge. They are great straight out of the fridge cold with a cup of coffee or reheat them in the oven making the edges nice and crispy. These freeze nicely and can go straight from the freezer to a lunchbox and will be defrosted by the time lunch time hits.
I like to use a combination of almond and cassava flour to give these Paleo Pumpkin Chocolate Chip Cookies their chewy dense texture. Using coconut oil keeps them super moist and helps to hold them together. They are sweetened with coconut sugar which keeps them refined sugar free which is very important to me as cane sugar makes me inflamed and flares my Hashimoto’s symptoms. These cookies use super wholesome ingredients that you will feel good feeding your family.
Enjoy!
Paleo Pumpkin Chocolate Chip Cookies
Ingredients
- 1/3 cup solid coconut oil
- 1/3 cup pumpkin puree
- 1 egg
- 1 cup coconut sugar
- 1/2 teaspoon vanilla extract
- 1 cup almond flour
- 1 cup cassava flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 176C/350F
- In a bowl mix together the melted coconut oil, pumpkin puree, egg, coconut sugar, and vanilla extract
- Mix in the almond and cassava flours, salt, and baking powder until fully combined
- Fold in the chocolate chips
- Scoop about 2 tablespoons of dough onto the baking sheet and repeat for the remaining dough. You will need to flatten each cookie down as they will not spread out in the oven.
- Bake for around 12 minutes. They will continue to cook as they cool off.