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healthy pumpkin chocolate chip cookies stacked and laid out on wire rack
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Healthy Pumpkin Chocolate Chip Cookies

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.
Course Dessert
Cuisine American
Keyword paleo cookies, paleo pumpkin cookie, pumpkin spice cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Calories 241kcal

Ingredients

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

Calories: 241kcal | Carbohydrates: 18g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 21mg | Potassium: 4mg | Fiber: 2g | Sugar: 9g