Recipe
Pumpkin Chocolate Chunk Cookies
You’ll love these paleo Pumpkin Spice Chocolate Chip Cookies!! They’re gluten free, dairy free, and the perfect autumn dessert recipe!
Prep: 10 minsCook: 15 minsTotal: 25 mins
Servings: 10 1x
Ingredients
- 1/2 cup pumpkin purée
- 1/4 cup ghee
- 1 teaspoon vanilla
- 1/2 cup coconut sugar
- 1 egg
- 1 1/2 cup blanched almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350F.
- Whisk together the pumpkin purée, ghee, egg, coconut sugar, egg, and vanilla.
- Add the almond flour, baking soda, sea salt, pumpkin spice, cloves, and nutmeg.
- Whisk everything together then fold in the chocolate chips.
- Refrigerate for 30 minutes.
- Use an ice cream scooper to scoop the cookie dough out onto a baking sheet lined with parchment paper.
- Dampen your fingers and slight pat down the tops of each cookie dough mound.
- Add a couple extra chocolate chips to the top and bake for 15 minutes.
- Once they’re done baking, allow the cookies to sit on the baking sheet before transferring them to a cooling rack.
Tips
Serving (1 cookie): Calories 147; Fat 9.2g (Sat 4.5g); Protein 2g; Carb 15.7g (net carb 14.8g); Fiber 0.9g; Sodium 228mg