These paleo pumpkin chocolate chip cookies are soft, chewy and secretly healthy. In addition, this eggless pumpkin cookie recipe is gluten free, vegan and low carb!
Everyone loves a chocolate chip cookie. So, it just seems natural to make a fall flavored version. Insert: paleo pumpkin chocolate chip cookies!
These egg free paleo cookies are everything that you could want in a soft, chewy cookie. And try them frozen - they're best straight out of the freezer.
This recipe for pumpkin chocolate chip cookies is soft, but holds together well. And freezing them? Oh my! They taste even better frozen (IMO).
Double the batch, eat half right out of the oven and freeze the rest. Then, you're all set for a week's worth of pumpkin flavored dessert.
Why You'll Love these Pumpkin Chocolate Chip Cookies
- gluten free & grain free - made with almond butter and almond flour
- no eggs - this is an eggless pumpkin cookie recipe
- dairy free - no butter or oil
- paleo and vegan friendly - made with simple, wholesome ingredients you can feel good about!
- the perfect texture - soft & chewy, not cakey
- easy to make - no complicated steps
- freeze well - these cookies are best stored in the freezer.
Ingredients
Here's what you need to make these paleo pumpkin chocolate chip cookies:
- canned pumpkin - I used Farmers Market organic pumpkin
- almond butter - I recommend an almond butter made with just dry roasted almonds.
- coconut sugar - to sweeten the cookies. You may swap coconut sugar for monk fruit sweetener to make the cookies low carb and keto friendly.
- vanilla extract - for flavor
- blanched almond flour - needed to get the right cookie texture.
- pumpkin pie spice - you may swap this with pumpkin spice or cinnamon
- baking soda - for the cookie texture.
- salt - enhances the flavors
- miniature dark chocolate chips - I think mini chips are best for this recipe. However, you can use larger chips or chop up a dark chocolate bar if you prefer.
How to Make Paleo Pumpkin Chocolate Chip Cookies
The hardest part about making these cookies is waiting for the dough to chill. I know, I know...chilling cookie dough is a pain. But, it makes a huge difference in the way the cookies bake.
Here's what you need to do:
Make the Dough
First, combine pumpkin puree, almond butter, coconut sugar and vanilla in a medium-sized mixing bowl.
Next, add in the remaining ingredients, except chocolate chips. Mix until the dough is well combined, then fold the chocolate chips into the dough.
Chill the Dough
Refrigerate the cookie dough for at least 30 minutes. Chilling longer is fine too.
After about 20 minutes, preheat your oven to 350 degrees F. Once the 30 minutes of chilling is up and your oven is preheated, remove the dough from the fridge.
Using a small cookie scoop (about 1 rounded tablespoon per cookie), scoop the dough onto a lined baking sheet. This recipe makes 18 cookies, so you may want to bake them in two batches.
Bake the Cookies
Lastly, place the cookies in the oven and bake at 350 degrees for 14 minutes.
Remove them from the oven, cool for 5 minutes on the pan (so they can further set), then transfer to a wire cooling rack.
Storage
These low carb paleo pumpkin cookies are quite moist, so must be stored in the fridge or freezer.
I prefer them right out of the oven, or straight from the freezer. Seriously, their texture right out of the freezer is SO good!
More Paleo Pumpkin Recipes
Enjoy!
Print
Paleo Pumpkin Chocolate Chip Cookies (Vegan)
- Prep Time: 35 minutes
- Cook Time: 14 minutes
- Total Time: 49 minutes
- Yield: 18 cookies 1x
Description
Paleo and Vegan Pumpkin Chocolate Chip Cookies that are soft, chewy, low carb and easy to make.
Ingredients
- ½ cup canned pumpkin
- ½ cup almond butter (unsweetened, unsalted)
- ⅓ cup coconut sugar (sugar-free sweetener for keto)
- 1 tsp vanilla extract
- ⅓ cup blanched almond flour, spooned & leveled (35g)
- ½ tsp pumpkin pie spice
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup miniature chocolate chips
Instructions
- Combine pumpkin puree, almond butter, coconut sugar and vanilla in a medium-sized mixing bowl.
- Add in the remaining ingredients, except chocolate chips. Mix until the dough is well combined.
- Fold the chocolate chips into the dough.
- Refrigerate for at least 30 minutes.
- Preheat oven to 350 degrees F.
- Remove dough from fridge. Using a small cookie scoop (about 1 rounded tablespoon per cookie), scoop the dough onto a lined baking sheet.
- Place the cookies in the preheated oven and bake at 350 degrees for 14 minutes.
- Remove cookies from the oven, cool for 5 minutes on the pan, then transfer to a wire cooling rack.
- Best stored in freezer*
Notes
*These cookies may be stored in the fridge or freezer, but I recommend the freezer for best results. They get quite soft in the fridge, but have a deliciously chewy texture out of the freezer.
Bev
These are delicious! I subbed monk fruit for coconut sugar and it worked great!! Already planning to make more later today haha. Thank you.
Katie
I'm so happy to hear that! Thank YOU!
JENNIFER ZONAKIS
These are healthy AND yummy! I just made them. Thanks for the recipe!
Katie
So glad you like them 🙂 Thank you for the review!
Karen price
Hi,
Would like nutrition breakdown calories,carbs fat content ect.
Christin
Delicious! Subbed natural pb for the almond butter. Doubled it and got 17 cookies.
Katie
Awesome! I bet peanut butter was a delicious swap. Thank you for the review 🙂
Christin
Very good! Mine didn’t spread as much as yours, but they taste delicious, nonetheless!
Elaine
I substituted sunflower seed butter and used only 1/4 cup coconut sugar. Mine did not flatten like your pictures. They stayed close to the cookie-scoop shape. Flavor was good. But in that shape they needed more time in the oven. It's hard to tell when these are done. Next time I will flatten before baking or bake longer. They were a little too moist inside. Thanks for sharing a yummy recipe! Happy baking everyone!
Katie
Hi! Lowering the sugar content (using 1/4 instead of 1/3 cup) will affect the bake and texture.
Gloria Kaczmarski
Hi
What would be a good substitute for almond butter? Thank you.
Katie
Hi! Cashew butter, sunflower seed butter or peanut butter would be the best substitutes.
Nat
What size is the can of pumpkin purée?
Katie
You will need a 1/2 cup pumpkin puree for this recipe. The brand I used is linked in the recipe card.
Jennifer B
What would you sub for almond flour?
Katie
The best substitutions would be tigernut flour or ground sunflower seeds.
Anna
Can’t WAIT to try these! Could you sub maple for the coconut sugar?
Katie
A granulated maple sugar should work, but I don't recommend maple syrup.
Nicole
Made these with brown sugar truvia instead of the coconut sugar and they were fantastic. Mine also stayed in a more rounded shape but they were the perfect texture so I don’t mind. This will be a staple recipe! So glad I stumbled across we it on Pinterest!
Katie
I'm so glad you liked them! Thank you for leaving a review 🙂
Tc
These cookies did not flatten out like the photos, they were very soft and the flavor was lacking. I liked the pumpkin coconut ones better but just note that they will keep the shape that you lay them on the cooking sheet.
Katie
Hi! The cookies should spread a little bit when baking. Not sure what went wrong, but did you use a runny almond butter and the correct amount of almond flour (either measuring by weight or by spoon and level method)?
Chris Axtman
I have insolence to almonds and gluten. What type of flour could be used to replace blanched almond flour if I also substitute almond butter to cashew or peanut butter?
Katie
Tigernut flour is the best substitute for almond flour. Cashew or peanut butter are great swaps for the almond butter.
@plants_and_plies
Given the recommendation to store these cookies in the freezer, I decided to turn them into mini ice cream cookie sandwiches using vegan vanilla ice cream. SO GOOD!
Katie
That sounds fantastic! Thank you for leaving a review 🙂
Lisa
Looks great, do you know how one could add cocoa powder to make them more chocolatey? Thanks!
Katie
You could probably replace some (maybe even all) of the almond flour with cocoa powder.
Angela Martino
Great for my husband. All ingredients are what I keep in the pantry
Received the recipe from my daughter. Angela, Rebecca's mom
Katie
Thank you for the review!
Mommylisa
Can I substitute coconut sugar with maple syrup?
Katie
I think the dough will be too wet if you use maple syrup in place of the coconut sugar.
Leigh
I made these as directed and left in fridge overnight before baking. They are very wet and do not form a solid cookie. Fell apart when set to cool. Will need to adjust the second half of the batch with some flour so as not to waste the dough. Too bad because they smell great.
Katie
As stated in the recipe, they are best kept in the freezer.
Lindsay C
Do you think we could substitute like a cashew milk yogurt or oil or applesauce or regular yogurt for part or all of the almond butter to not have a nut butter taste??
Katie
I don't think these cookies will turn out well with a swap for the nut butter. Yogurt will probably give the cookies a more muffin-like texture.
Kat A
Excellent recipe. I’ve made 6 batches in the last month. My family and I can’t get enough! My only substitution was Lakanto’s monk fruit sweetener instead of coconut sugar. It worked perfectly as a 1:1 swap, but on one batch I used a little less for personal preference. I also leave them in the oven for a few extra minutes to get a little crispier on the tops. Thanks for sharing this recipe!
Katie
I'm so glad you like the recipe Kat 🙂 Lakanto sweetener is a great swap!
Kayla Murphy
Can I refrigerate the dough overnight before baking?
Katie
Yes!