Chewy Pumpkin Chocolate Chip Cookies
Low Carb. Vegan. Grain Free. Super Moist & Delicious.
If you are a fan of chocolate chip cookies, you won't want to miss this classic recipe with a delicious seasonal twist. These cookies are the perfect way to enjoy the flavors of the Fall season. Their cake-like, soft consistency makes them super moist and they practically melt in your mouth. Want to know the best part?! These cookies are only 7.9 carbohydrates per serving and under 5 grams of sugar, making them a great low carb option to satisfy your sweet tooth.
We've used 100% pure pumpkin puree in this recipe which you can buy in a can or make yourself. When using the canned version, just make sure you use 100% pure pumpkin and not "pumpkin pie filling". You can also take a look at our blog, How to Make Your Own Real Pumpkin Puree, to learn how easy it is to make it yourself.
Chewy Pumpkin Chocolate Chip Cookies (PRINT RECIPE)
Makes about 20 cookies
Scant 2 cups blanched almond flour or almond meal
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
¼ cup coconut oil, melted and cooled
¼ cup maple syrup
2 teaspoons vanilla extract
½ cup 100% pumpkin puree (not pumpkin pie filling)
1/3 cup dark chocolate chips
Happy Fall Baking & Eating!
~Billie & Jennifer
p.s. If you are allergic to nuts, check out our clean plate version that uses whole wheat flour or our gluten free version that uses a combination of gluten free and nut free flours.
Chewy Pumpkin Chocolate Chip Cookies (Print Clean Plate Version)
Chewy Pumpkin Chocolate Chip Cookies (Print Gluten Free Version)
9/30/2014 09:46:22 am
So, for those of us who are allergic to coconut, do you think grassfed butter would be a decent replacement for the coconut oil? In the same amount?
9/30/2014 01:22:08 pm
I've not tried it with grass fed butter but I would venture to guess it would be a good substitute here, although I would recommend starting with 3 tablespoons and adding the 4th if you need more moisture. Let me know how it goes!
Cynthia J. Robertson
10/2/2014 09:10:41 pm
What can I use to replace the almond flour-meal, ginger, & maple syrup? I'm allergic to these items. Maybe this is too much to ask for what looks like a wonderful recipe.
10/3/2014 01:40:46 am
Hey Cynthia. I just uploaded a couple other versions of this recipe that uses different flours to avoid the almond meal. Then you could just leave the ginger out and sub either honey, agave, or coconut sugar for the maple syrup. Enjoy!
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Billie Shellist, FDN-P
I practice functional nutrition, an approach that allows me to look at your entire health history and help you find the "root causes" of your chronic health complaints.
This cuts out the trial and error process and helps you get real symptom relief and resolution!
Food is medicine and knowledge is power -I hope you enjoy my anti-inflammatory recipes which are gluten, dairy, and soy free as well as very low grain and sugar.
If you'd like to heal from the root cause(s) of your chronic symptoms, try starting with a complimentary 15-minute consultation. Click here to request your free session.