These pumpkin chocolate chip cookies may just be my favorite cookies I’ve ever made! They’re soft, chewy, and perfect for fall or winter baking! They’re grain-free and low-sugar so you can have your dessert without feeling sick!
Pumpkin Chocolate Chip Cookies
Grain-free, low-sugar pumpkin chocolate chip cookies that are healthy, delicious, and perfect for fall baking!
Ingredients
- 1 cup pumpkin puree
- 2 eggs
- ¼ cup avocado oil
- 2 Tbsp maple syrup
- ½ tsp vanilla
- 1½ tsp baking powder
- ½ cup coconut sugar
- ¼ tsp salt
- 1 tsp cinnamon
- ¼ tsp pumpkin pie spice
- ¾ cup chocolate chips
- 2 cups almond flour
- ¼ cup tapioca flour
- ¼ cup cassava flour
Instructions
- Preheat the oven to 350.
- Mix the pumpkin, eggs, oil, maple syrup, and vanilla together until smooth.
- Add the baking powder, coconut sugar, salt, cinnamon, and pumpkin pie spice and stir together.
- Fold in the chocolate chips.
- Add the rest of the ingredients and mix everything together.
- Spoon the dough onto a cookie sheet and bake for 13-17 min*.
Notes
*For softer, slightly gooier, stickier cookies bake for 13-14 minutes. For more well-baked cookies bake closer to 17 minutes. I've done both and liked them equally!
