Paleo pumpkin chocolate chip cookies made grain-free with almond flour and sweetened with a touch of pure maple syrup. These perfectly-spiced cookies are amazing during the fall months when you’re craving something sweet but not too sugary.
Chocolate chip cookies are my ultimate weakness. Any type, all types, crunchy, chewy, gooey, nutty, you name it, I love it. These paleo pumpkin chocolate chip cookies are my newest obsession.
Pumpkin and chocolate are like butternut squash and bacon…brussel sprouts and balsamic…spaghetti squash and pesto…they just go together so seamlessly, it’s like they were star crossed lovers, destined to be put together.
Paleo Pumpkin Chocolate Chip Cookie Highlights:
- Grain-Free
- Oil and butter-free
- Refined sugar-free
- Packed with pumpkin spice flavor and gooey dark chocolate
One special note before you proceed: this is a softer cookie – almost muffin top-like. You’ll want to bake them longer or use slightly less pumpkin for a harder cookie if that’s your jam.
And one tip: Don’t skimp on the sea salt or pumpkin pie spice – both lend to the sweetness of the cookie without adding sugar. Without them, the flavor falls flat. I like sprinkling my cookies with sea salt, because let’s face it: sugar + salt = hyper palatability x infinity.
Recipe Adaptations:
- You can swap the dark chocolate for white chocolate (white chocolate + pumpkin = a torrid love affair)
- Add some chopped walnuts or pecans.
- Are you a fan of dried cranberries? I suppose you can add those as well. 😉
How to Make Paleo Pumpkin Chocolate Chip Cookies:
What do you need to know about preparing these cookies? Really nothing special..you mix your wets, your drys, then combine the two just like you do a regular batch of cookies.
Drop the dough on a baking sheet in the same shape you want the cookies to be – these cookies don’t rise or spread during baking. I roll up the dough in balls and bake them that way, then lightly press them into discs after they come out of the oven.
Bake ‘em on up, then slowly savor one like the good little self-controlled human you are.
They’re the chocolate to your pumpkin…
More Delicious Pumpkin Recipes:
- Chocolate Chip Paleo Pumpkin Bread
- Gluten-Free Pumpkin Bread with Chai Caramel Glaze
- Vegan Paleo Pumpkin Snack Cake
- Pumpkin Spice Protein Balls
- Paleo Pumpkin Cheesecake
Equipment
Ingredients
- 1 large egg
- 1/3 cup pureed pumpkin
- 3 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 2 cups finely ground almond flour
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp sea salt
- 1/4 tsp baking soda
- 1 (3-ounce) dark chocolate bar, chopped (see note*)
Instructions
- Preheat the oven to 350 degrees F. Lightly spray a large baking sheet with cooking spray (I use avocado oil spray) or line the cookie sheet with parchment paper.
- Add the first 4 ingredients (egg through vanilla extract) to a mixing bowl and whisk well (note: you can also use a stand mixer). In a separate bowl, stir together the next 4 ingredients (almond flour through baking soda).
- Pour the dry ingredients into the bowl with the wet and stir until combined. Fold in the chopped dark chocolate.
- Drop cookie dough onto a large baking sheet in the same shape you want the cookies (the cookies will not rise or spread while they bake. I like to bake the dough in balls and then gently press them into a disc/cookie shape once they are finished baking).
- Bake for 10 to 12 minutes, or until cookies reach desired level of done-ness.
Notes
Nutrition
Val E
Tuesday 14th of November 2023
This recipe is so good, I have made it multiple times. I just wish the recipe would say that the pan must be greased, I always forget to do that!
Julia
Friday 17th of November 2023
Hi Val! I just added that to the recipe :) Thanks so much for catching it.
val
Friday 2nd of December 2022
I used buckwheat flour instead of almond and it was too dry and crumbly so I added in more pumpkin to increase the moisture. I also bake with cassava flour and imagine the same thing would happen.
Julia
Saturday 3rd of December 2022
Thanks for sharing, Val! Buckwheat is much more absorbent than almond flour, so it makes sense to add more pumpkin. Hope they turned out well with the changes :)
Shelley
Wednesday 2nd of November 2022
Just popped these in the oven before supper :)
Julia
Friday 4th of November 2022
Oooh, I'm delighted to hear it! I hope you enjoy them!
Nikta Kanuka
Saturday 17th of October 2020
Just made these (doubled the batch) and we love them! My 19 month old toddler scarfed one down and I feel good knowing there's nothing bad in them. Thank you!
Julia
Monday 19th of October 2020
I'm so happy to hear it, Nikta! I love that they're a healthier cookie option too! xoxo
Amber
Saturday 23rd of February 2019
I made these this morning. I didn’t have maple syrup but I had date paste so I subbed that and it worked great. They are so simple and so good!!!!