Name: Paleo Pumpkin Chocolate Chip Cookies
Total time: 30 min
Yield: 2 dozen
Ingredients: 1 cup (112g) almond flour; 1/4 cup (28g) coconut flour; 1/2 teaspoon sea salt; 1/2 teaspoon baking soda; 1 teaspoon cinnamon; 1/4 teaspoon ground ginger; 1/8 teaspoon nutmeg; 1/8 teaspoon allspice; 1/2 cup coconut sugar; 1/4 cup almond butter; 1/4 cup coconut oil; 1/3 cup pumpkin puree; 1 egg or egg replacer; 1 teaspoon vanilla; 3/4 cups chocolate chips

It’s pumpkin season! Try these grain-free, dairy-free Pumpkin Chocolate Chip Cookies!

Paleo Pumpkin Chocolate Chip Cookies

Prep Time

30 minutes

Servings

dozen

Ingredients

1 cup (112g) almond flour
1/4 cup (28g) coconut flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/2 cup coconut sugar
1/4 cup almond butter
1/4 cup coconut oil
1/3 cup pumpkin puree
1 egg or egg replacer
1 teaspoon vanilla
3/4 cups chocolate chips

Prep Time

30 minutes

Servings

dozen

Ingredients

1 cup (112g) almond flour
1/4 cup (28g) coconut flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/2 cup coconut sugar
1/4 cup almond butter
1/4 cup coconut oil
1/3 cup pumpkin puree
1 egg or egg replacer
1 teaspoon vanilla
3/4 cups chocolate chips

Instructions

Preheat oven to 350 degrees.
In a medium bowl, sift or whisk together flours, salt, baking soda, and spices until well combined.
In a separate bowl, whisk together sugar, almond butter, oil, pumpkin, egg, and vanilla. Add the dry ingredients and mix well. Stir in chocolate chips. Refrigerate dough for at least 15 minutes.
Roll the dough into balls and place on parchment-lined baking sheets. Flatten each ball to about 1/2 inch thick. Bake for 11-13 minutes. Cool on a wire rack. Enjoy!