Grain-Free Pumpkin Chocolate Chip Cookies
I won’t be cooking over the holidays. I love cooking with family when we get together, but unfortunately we won’t be doing that this year. We’ll be staying put in the city doing the “Friendsgiving” thing. I will, however, be doing some baking. I love the aroma of baked goods in the oven, especially over the holidays. It gives me the warm fuzzies.
These grain-free pumpkin chocolate chip cookies will definitely be one of the goodies that will be baking in the oven come Thanksgiving. I’m so crazy about these cookies. I’ve been making these a couple of times a week. Good thing that these are gluten-free, dairy-free, no added granulated sugar, AND paleo. You are probably thinking, “how can something so ‘-free’ taste good?” Trust me. They are amazing. They are so soft. It’s like biting into a marshmallow-y cloud. It’s also super easy to make. No mixer required. Not even elbow-grease. You’ll have to stir a little, but very little expenditure of energy is required.
Grain-Free Pumpkin Chocolate Chip Cookies Recipe
Makes about 24 cookies
2 1/2 cups almond flour
1/2 tsp baking soda
1/4 tsp sea salt
1 tsp pumpkin pie spice*
1 TB finely-ground flax seeds
3 TB water
1/4 cup maple syrup or honey
1/2 cup pumpkin puree (tightly packed)
2 TB coconut oil/butter
1 tsp vanilla extract
1/2 cup dark chocolate chips
- Preheat oven to 350 degrees and prepare a baking sheet(s) with parchment paper. Stir together ground flax seeds and water. Set aside until the mixture achieves a egg-like consistency.
- Whisk together all of the dry ingredients: almond flour, baking soda, sea salt, and pumpkin pie spice. Beat together all of the wet ingredients: maple syrup, pumpkin puree, coconut butter (room temperature), vanilla extract, and mixture from step 1. Add the dry ingredients to the wet ingredients. Mix with a spatula until well combined. Stir in the chocolate chips and mix.
- Scoop a heaping TB of the cookie dough and form into a ball. Place it on the prepared pan and flatten gently using your fingers or palm.* Repeat with rest of the dough. Bake for about 15 minutes. Remove from heat and cool on a cooling rack.
I finally made the commitment and ordered myself a 5-lb bag of Honeyville almond flour. It’s a world of difference in quality! It’s more finely ground than the one I was using before. So it absorbs more moisture; and it doesn’t feel/look grainy when baked.
Make sure that the pumpkin purée you are using (whether homemade or canned) consists only of pumpkin.
If you don’t have pumpkin pie spice, just add cinnamon, ginger, nutmeg, and cloves. You don’t have to have all four. But make sure you add at least 1/2 tsp of cinnamon, and about 1/4 tsp of one or more of the other spices. If you just have cinnamon. That’s fine. Just add a generous 1/2 tsp of cinnamon. It will be delicious regardless.
Make sure to lightly flatten out the dough when baking. These cookies won’t spread on their own.
These cookies will be soft and moist. If you want them really soft and marshmallow-y in texture, make them fatter (don’t flatten as much) like the ones pictured above. The bottom will be crisp, but the cookies will still be unbelievably moist and soft.
If you aren’t vegan or just like the taste of eggs in baked goods, omit the flax seed + water mixture and replace it with one large egg.
I’ve made this with kabocha purée. It’s so damn good! Try it if you can get your hands on some kabochas.