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.

Paleo Pumpkin Chocolate Chip Cookies - grain-free, refined sugar-free, dairy-free and healthy | TheRoastedRoot.com

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 Cookies - grain-free, refined sugar-free, dairy-free and healthy | TheRoastedRoot.com

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.

Paleo Pumpkin Chocolate Chip Cookies - grain-free, refined sugar-free, dairy-free and healthy | TheRoastedRoot.com

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. 

Paleo Pumpkin Chocolate Chip Cookies - grain-free, refined sugar-free, dairy-free and healthy | TheRoastedRoot.com

They’re the chocolate to your pumpkin…

More Delicious Pumpkin Recipes:

Paleo Pumpkin Chocolate Chip Cookies - grain-free, refined sugar-free, dairy-free and healthy | TheRoastedRoot.com

Paleo Pumpkin Chocolate Chip Cookies

4.25 from 20 votes
Paleo Pumpkin Chocolate Chip Cookies - grain-free, refined sugar free healthy pumpkin cookies recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 18 cookies

Ingredients

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

*I like using a Paleo Chocolate Bar, but you can use any type of chocolate bar or chocolate chips.

Nutrition

Serving: 1of 18 · Calories: 86kcal · Carbohydrates: 14g · Protein: 3g · Fat: 3g · Sugar: 3g
Author: Julia
Course: Desserts & Treats
Cuisine: American
Keyword: chocolate, dessert, gluten free, grain free, healthy dessert, paleo, Paleo pumpkin chocolate chip cookies, pumpkin
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Paleo Pumpkin Chocolate Chip Cookies - grain-free, refined sugar-free, dairy-free and healthy | TheRoastedRoot.com

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

  1. I’ve been loving baking with almond flour the past several months, so these are going on my list to try! Sea salt, pumpkin and chocolate chips sound like a winning combination to me!

  2. I’ve been loving all things pumpkin and chocolate chip lately, but have yet to make that combination in cookie form! YUM 🙂

  3. I’m with you – I can never turn down a good chocolate chip cookie! And pumpkin + chocolate is so the best combo! These sound FANTASTIC!

  4. I always forget how amazing chocolate and pumpkin are together until I bust out the pumpkin this time of year. So good and even better in cookie form. These look like little grain-free gems!

  5. Couldn’t resist making these and somehow managed to time them perfectly to come out of the oven as we finished dinner tonight. Oh My Goodness! We’re still raving about them! Thank you, Julia!!! ❤️

  6. Looks gorgeous! I love thay the chocolate seems soft and moist. So excited to make myself one batch!
    – Natalie

  7. 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!!!!

  8. 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!

  9. 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.

    1. 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 🙂

  10. 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!