These healthy pumpkin chocolate chip cookies are soft and gooey with a bit of warm fall spices like pumpkin pie spice, ground cinnamon and cloves. They can be made in one bowl and are gluten free, dairy free, healthy, and paleo.
Paleo pumpkin chocolate chip cookies
I’m so happy the Fall season is here. It’s time for me to incorporate Pumpkin and other warm, fall flavors into every single recipe I make… especially all the sweets and treats!
These pumpkin cookies are the best of the best.
The big pools of ooey, gooey dark chocolate swimming on top really just take them completely over the top (in the best way possible.)
They are decadent and gooey and remain crunchy on the outside and chewy on the inside.
Can you believe that?
Delish!
What makes these pumpkin chocolate chip cookies so great?
You may have noticed that I tend to use raw cashews quite often when baking.
It’s no mistake.
Using raw cashew flour in these cookies really enhances all of the warm fall spices inside. This is not to mention the texture it adds.
You’re going to be chowing down on these cookies, three at a time.
Let me fill you in on why I think the cookies are so dang good…
1– They’re made with that good, good raw cashew flour.
2– Coconut sugar, baby. It only lightly sweetens them… they’re so balanced!
3– Cloves and ginger. They ignite a warm and Fall-flavored fire in your belly, mhm.
How to make healthy pumpkin chocolate chip cookies
Pulse the raw cashews in a food processor or high-speed blender, a few seconds at a time, until they resemble a coarse flour. You don’t want any visible chunks of cashews.
This should take about 1 minute. Be sure not to turn the cashew flour into cashew butter. Watch the texture closely.
Add the rest of the dry ingredients (coconut flour, baking soda, salt, and spices) and pulse a few more times, until everything has been well incorporated.
Add the wet ingredients to the food processor and give it a few more pulses. Transfer to a bowl and fold in the chocolate chunks, leaving some aside to place on top of the cookies.
Transfer the dough to the refrigerator for 15 minutes so it firms up a bit.
Meanwhile, preheat the oven to 350 degrees Fahrenheit. Adjust the oven rack to the middle position and line a baking sheet with parchment paper.
Remove the dough from the refrigerator and create about 12 equal sized balls of dough and place them on the parchment lined baking sheet about 2" apart. Top off with extra chocolate chunks.
Place another piece of parchment paper over the dough balls and lightly flatten each one with your hand.
Bake at 350 degrees Fahrenheit for about 15 minutes or until the edges turn slightly brown. Remove from the oven and let sit for a few minutes before transferring to a wire rack to cool completely.
Expert Tips & Tricks
- Cut up your favorite dark chocolate bar into nice-size chunks. You can absolutely alternatively use store bought dark chocolate chips or chunks as well.
- Use a medium size cookie scoop (ice cream scoop-size!) It'll ensure that your cookies are all the same size and bake evenly.
- Eat them straight from the refrigerator- I think they actually taste even better a bit chilled.
Healthy pumpkin chocolate chip cookies 🍪
I can’t wait for all of the Fall and Winter baking that is going to go down over the next few months.
I can assure you that there will be a very fair share of Whole30 recipes as well. I’m going to make sure you are covered on all of your bases.
Besides, what better way to celebrate finishing a Whole30 right before the holidays begin than chowing down on a full batch of these cookies? Am I wrong? Nah.
Portion control is not something you should be worrying about during the last few months of the year.
It’s fun to indulge with friends and family, and now’s the time to do it. Not that you shouldn’t indulge the rest of the year.
Trust me, I do. Balance. I live and breathe balance. All around me.
Anyway…
I hope you enjoy these paleo pumpkin chocolate chip cookies as much as we did. They’re the perfect kick off to the Fall and long Holiday season. It’s time to get baking!
Healthy Pumpkin Chocolate Chip Cookies
Ingredients
- 2 cups raw cashews
- 3 tablespoons coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon pumpkin pie spice
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup coconut sugar
- 1 egg
- 1/3 cup cashew butter
- 1/2 cup canned pumpkin
- 1 1/2 teaspoons pure vanilla extract
- 1 cup dark chocolate chunks split, see notes
Instructions
- Pulse the raw cashews in a food processor or high-speed blender, a few seconds at a time, until they resemble a coarse flour. You don’t want any visible chunks of cashews. This should take about 1 minute. Be sure not to turn the cashew flour into cashew butter. Watch the texture closely.
- Add the rest of the dry ingredients (coconut flour, baking soda, salt, and spices) and pulse a few more times, until everything has been well incorporated.
- Add the wet ingredients to the food processor and give it a few more pulses. Transfer to a bowl and fold in the chocolate chunks, leaving some aside to place on top of the cookies. Transfer the dough to the refrigerator for 15 minutes so it firms up a bit.
- Meanwhile, preheat the oven to 350 degrees Fahrenheit. Adjust the oven rack to the middle position and line a baking sheet with parchment paper.
- Remove the dough from the refrigerator and create about 12 equal sized balls of dough and place them on the parchment lined baking sheet about 2" apart. Top off with extra chocolate chunks. Place another piece of parchment paper over the dough balls and lightly flatten each one with your hand.
- Bake at 350 degrees Fahrenheit for about 15 minutes or until the edges turn slightly brown. Remove from the oven and let sit for a few minutes before transferring to a wire rack to cool completely.
Notes
- You can use dark chocolate chips, dark chocolate chunks, or cut up a dark chocolate bar yourself (I like to do that to get those nice, gooey pieces on top.)
- Use about 2/3 of the dark chocolate chips/chunks in the batter and save the remaining to place on top of the cookies.
- Store in an airtight container in the refrigerator for up to five days.
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
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