Paleo Pumpkin Cookies
These Paleo Pumpkin Cookies are soft, chewy and made with a hint of pumpkin, warm fall spices and dairy-free chocolate chips. This gluten free cookie recipe is easy to make in just one bowl and is the perfect healthy, grain free, paleo treat.
Ingredients
- 1 large egg , room temperature
- 1/3 cup coconut sugar OR sub with favorite granulated sweetener
- 1/2 Tbs maple syrup OR sub with favorite liquid sweetener
- 2 tablespoons creamy unsalted cashew butter , (can also sub with almond or sunflower seed butter)
- 1/4 cup pure pumpkin puree , patted dry with a paper towel
- 1/4 cup melted and cooled coconut oil OR sub with vegan butter or ghee
- 1 teaspoon vanilla extract
- 1 1/4 cups super fine blanched almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 3 oz paleo OR sugar free chopped chocolate or 1/3 cup chocolate chips , we use Lily's Sweets OR Hu's Kitchen for paleo - omit if making the chocolate dip
For the Chocolate Dip and toppings
- 8 ounces dark chocolate , melted
- Maldon sea salt or coarse flakey salt
- Shredded Coconut
- Finely chopped pecans
Instructions
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In a large mixing bowl, beat egg with fork then stir in coconut sugar, maple syrup, cashew butter, pumpkin puree, coconut oil and vanilla. Mix until smooth and combined.
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Stir in almond flour, coconut flour, baking soda and pumpkin pie spice and mix until dough forms. Fold in the chopped chocolate or chocolate chips. Chill batter in fridge for 15 minutes.
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Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
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Form dough into 2.5 Tablespoon-sized balls or use a small cookie scoop and place on baking sheet. Gently flatten dough with your palm or the bottom of a small glass. Top with chocolate chips and flakey salt OR leave out if making the chocolate dip.
Bake for 9-13 minutes, or until slightly golden. Cool for at least 20 minutes to set.
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TO MAKE THE OPTIONAL CHOCOLATE DIP:
Be sure to chill cookies completely before dipping. Store in the fridge or freezer to speed up the chilling process.Melt the chocolate over a double-boiler or in the microwave in 20 second increments, stirring in between.
Dip half of each cookie into the chocolate and place back on the parchment lined baking sheet.
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Sprinkle each cookie with either: salt, shredded coconut or chopped peanuts. Drizzle a few cookies with some melted chocolate.COOL:Allow chocolate to harden or enjoy right away.
