These pumpkin chocolate chip cookies are soft and chewy while being paleo, vegan, gluten-free and dairy-free! You can also freeze the dough and make a fresh batch whenever you want.
What I love about these pumpkin chocolate chip cookies is that they are soft and chewy, with just a hint of sweetness. The pumpkin not only adds moisture but also adds fiber and beta carotene. Plus, you can make a big batch of this dough and freeze it to make at a later time.
- 1 flax egg (1 tbsp flax w/ 3 tbsp water)
- 3 tbsp almond butter
- 2 tbsp coconut oil
- 1/2 cup pumpkin puree
- 1/3 cup coconut sugar
- 1 tsp vanilla
- 2 cups almond flour
- 3 tbsp arrowroot starch
- 1 tsp baking soda
- 1 tsp pumpkin spica
- 1/2 cup dairy free chocolate chips
Preheat oven to 350F.
Combine coconut oil, pumpkin, almond butter, coconut sugar and vanilla in a bowl. Stir until smooth.
Add in flax egg and mix until combined.
Add in almond flour, arrowroot, baking soda and pumpkin spice. Mix until combined.
Fold in chocolate chips or chunks.
Using an ice cream scoop, scoop out cookie dough into balls and lie them on a cookie sheet lined with parchment paper or a silicone mat.
Press down each of the balls slightly.
Bake 10-12 minutes or until golden brown underneath.
Allow to cool and enjoy.
If you make these be sure to tag me so I can share!