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

Ingredients:
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 

Directions:

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or spray with cooking spray.
2. In a medium bowl, whisk together flour, salt, baking soda, and spices. Set aside.
3. Combine the coconut oil, maple syrup and vanilla together and whisk well until fully combined. Add the pumpkin puree and whisk vigorously until smooth. 
4. Slowly add the dry ingredients to the wet and mix until just combined and a sticky dough forms. Stir in the chocolate chips with a spatula.
5. Drop large, rounded tablespoons onto prepared baking sheet. Bake for 8 minutes and then LIGHTLY flatten each cookie using a fork and place back in the oven to bake for an additional 5-6 minutes. You will see a slightly brown, crisp bottom but the cookie will be very soft.
6. Remove from oven and let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

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)