Paleo Pumpkin Chocolate Chip Cookies. Soft, chewy, and decadent, these Paleo Pumpkin Chocolate Chip Cookies will quickly become a family favorite! With thick, soft, fudgey texture and rich warm flavors, you won't believe these cookies are grain free, dairy free, and Paleo. The Ingredients You'll Need for These Paleo Pumpkin Chocolate Chip Cookies Tigernut flour.

This helps bind the cookies and gives them a better texture. Pumpkin chocolate chip cookies have always been one of my favorites. They are always temptingly available in plastic cartons in the bakery section of grocery stores this time of year. You can have Paleo Pumpkin Chocolate Chip Cookies using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Paleo Pumpkin Chocolate Chip Cookies

You need 1/3 cup of cup butter, ghee, coconut oil - melted (I use butter, because yum!).
It's 1/3 cup of pumpkin puree (I used canned puree from the organic section of my grocery store).
You need 1/3 cup of maple syrup (buy local for best quality/taste).
Prepare 1 large of egg.
It's 1 tsp of pure vanilla extract.
Prepare 1 cup of tapioca flour OR arrowroot flour.
You need 1/3 cup of coconut flour.
It's 1 tsp of pumpkin pie spice (I used a generous amount of Saigon Cinnamon, Allspice and a pinch of ground ginger instead).
Prepare 1/2 tsp of baking soda.
It's 1 pinch of of sea salt.
It's 1/3 cup of chocolate chip (I used carob chips from the Bulk Barn).

Since I can't eat those anymore, I wanted to create a gluten-free version for my family and I to enjoy. Paleo Pumpkin Chocolate Chip Cookies are a delicious gluten & dairy free fall dessert. Soft, chewy & packed with chocolate - everyone will love this recipe! These healthy cookies are great with a cup of coffee or served with some ice cream.

Paleo Pumpkin Chocolate Chip Cookies step by step

With a hand mixer or a whisk, in a mixing bowl, beat egg(s) throughly. Mix in the butter, pumpkin puree, maple syrup, and vanilla..
Add in the dry goods, placing the chocolate or carob chips on top of the dry goods so they get a dusting of dry ingredients. (This will keep them from sinking to the bottom of your mixture) Mix well so the wet/dry goods are fully incorporated. (A wooden spoon or spatula would work well for this.).
Refrigerate batter for 30 minutes or longer (the batter will stiffen in the cold and make it easier to work with.).
Preheat oven to 375°F..
Drop batter by spoonfuls onto a parchment paper lined cookie sheet using a tablespoon..
Bake for 12-15 min or until lightly golden brown. (I baked them for the full 15min but it depends on the heat of your oven).
Allow baked cookies to rest on cookie sheet for a few minutes before transferring them to a cooling rack..
Store full cooled cookies in an airtight container or zip-loc bag. These cookies are very moist, so if you plan on keeping them for more than a few days, best to keep them in the refrigerator. Cookies will also freeze well. Enjoy!.

That's where these paleo pumpkin chocolate chip cookies come in. Soft and tender with a melt in your mouth crumb, these healthy pumpkin cookies are uber moist and packed full of all that cinnamon spice Fall flavor we're gobbling up right now. If you're not paleo don't be scared off by the name! In a large bowl, mix together the pumpkin puree, coconut oil, eggs, vanilla, and honey. In a separate bowl, whisk together the coconut flour, baking powder, and spices.