Good stuff for your belly, mind, & soul

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

And the pumpkin party continues…These pumpkin chocolate chip cookies are a quick and easy way to get a little pumpkin fun in your tummy without a sugar crash later on.  Sweetened with only a bit of pure maple syrup, and packed full of fiber they make a great fall treat you can feel good chomping into.

Pumpkin goodies are plastered all over the stores right now, but take a look at the ingredients on the box and you may either:

a) get tired of reading a superlong paragraph a mile long

b) read some multi syllabic words that sound like chemicals in a laboratory experiment

c) see crazy amounts of sugar or even worse high fructose corn syrup… eeek!! 😮

d) all of the above

So good news.  Not only are these pumpkin chocolate chip cookies a snap to make, they are made from good for you ingredients you can actually pronounce and that your body can digest happily.  These cookies are also gluten free, dairy free, and grain free so us food allergy folk can join in on the pumpkin fun fest too.

 

pumpkin chocolate chip cookies

This recipe uses almond flour, which is amazing for gluten free baking but can tend to be pretty pricey.  If you live near a Trader Joe’s they have affordable prices on both almond flour and organic canned pumpkin.  If you’ve read any of my other posts I know I probably sound like a Trader Joe ambassador.  But the place is pretty awesome if you’re into healthy living without breaking the bank.

I used Enjoy Life chocolate chips for this recipe (and really for any recipe that involves chocolate chips).  These chips come in 3 different fun sizes and are free of all the most common allergens.  So if you are new to allergen friendly baking, check them out!

Ingredientspumpkin chocolate chip cookies stack

2 cups almond flour

1/2 cup canned pumpkin

1/4 cup pure maple syrup

1 egg, beaten

1 tsp. vanilla extract

1/2 tsp. baking soda

1 tsp. pumpkin pie spice

1/4 tsp. sea salt

1/2 cup chocolate chips

Directions

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

Combine all ingredients except chocolate chips into large mixing bowl.  Stir well until no clumps remain and then fold in the chocolate chips and stir some more.  Mix until well combined.

Use a tablespoon to scoop the dough and form cookie dough balls and set on the parchment paper.  You will need to press the cookies down flat yourself as they won’t spread out much.

Bake at 350 degrees for about 12 minutes.  Allow to cool a few minutes before removing from baking sheet, as they will firm up a bit more.

Store in an airtight container in the fridge for up to a week.

pumpkin chocolate chip cookies

Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies are a simple and yummy fall treat. Sweetened with only a bit of pure maple syrup they will leave your belly smiling. Gluten free, dairy free, and paleo friendly.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 16 cookies
Author Mindy

Ingredients

  • 2 cups almond flour
  • 1/2 cup canned pumpkin
  • 1/4 cup pure maple syrup
  • 1 egg beaten
  • 1 tsp. vanilla extract
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper

  2. Combine all ingredients except chocolate chips into large mixing bowl. Stir well until no clumps remain and then fold in the chocolate chips and stir some more. Mix until well combined.

  3. Use a tablespoon to scoop the dough and form cookie dough balls and set on the parchment paper. You will need to press the cookies down flat yourself as they won't spread out much.

  4. Bake at 350 degrees for about 12 minutes. Allow to cool a few minutes before removing from baking sheet, as they will firm up a bit more.

  5. Store in an airtight container in the fridge for up to a week.

Recipe Notes

Make sure you use plain canned pumpkin, not pumpkin pie mix which can have a lot of added sugar.  Also I use almond flour for this recipe, not almond meal.  If you use almond meal instead you may get different results.  

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