These paleo pumpkin cookies are grain-free, dairy-free and naturally sweetened. They are loaded with fresh pumpkin and chocolate chips. Make these soft and lightly spiced cookies for a fall treat!
For another fall cookie recipe, check out my Vegan Pumpkin Cookies. I like to make them for breakfast cookies. They are also paleo-friendly and full of superfoods!
There are plenty of ways to celebrate the fall season, and baking with pumpkin is one of my favorites. There’s nothing better than the smell of pumpkin spice filling your home as you bake these cookies.
These paleo cookies won’t disappoint. Unlike these gluten-free pumpkin cookies which are made with gluten-free all-purpose flour, these paleo pumpkin cookies are made with only coconut and almond flour. They’re totally grain-free and the perfect healthy indulgence!
Ingredients You’ll Need
- Pumpkin – This is 100% pure pumpkin and is much different than pumpkin pie filling, which has sugar and thickeners in it.
- Coconut Sugar – My natural sweetener of choice for these cookies.
- Palm Shortening – I like to use organic palm shortening. This is different than conventional shortening and is a healthier option.
- Chocolate Chips – Choose a dairy-free brand like Enjoy Life Foods to keep these cookies totally dairy-free.
How to Make Paleo Pumpkin Cookies
- Mix the palm shortening and coconut sugar. Mix until you have a creamy, smooth consistency.
- Add the wet ingredients. For the smoothest batter, incorporate the pumpkin first, then mix in the eggs, one at a time.
- Mix in the dry ingredients. Sift the almond or coconut flour if needed.
- Incorporate chocolate chips. You can use your hand mixer or a wooden spoon for this.
- Scoop the dough. The dough for these cookies is pretty soft so I suggest using a cookie scoop to portion the dough.
- Flatten dough and bake the cookies. Use your fingers to flatten the dough slightly. This helps the dough to spread during baking.
Recipe Tips and Q&A
Can I freeze these cookies?
Yes, these are freezer-friendly cookies. I suggest storing the baked cookies in a resealable bag for up to 2 months. They are delicious straight out of the freezer!
Can I use all almond or all coconut flour instead of the combination of the two?
Unfortunately swapping in all almond flour or coconut flour won’t work. These flours have very different properties and the ratio has been perfectly designed to work in this recipe.
Can I use honey or maple syrup in place of coconut sugar?
Don’t substitute maple syrup or honey in place of this or the cookie dough will be too runny.
More Pumpkin Treats:
If you try this recipe be sure to leave me a comment/rating below. I’d love to hear from you!
Paleo Pumpkin Cookies
Ingredients
Wet Ingredients:
- 1/4 cup organic palm shortening or butter
- 2 teaspoons coconut oil softened
- 1/2 cup coconut sugar or brown sugar
- 1/2 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 cup almond flour
- 3 tablespoons coconut flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer, or using a hand mixer, beat together the palm shortening, coconut oil, and coconut sugar until light and fluffy. Add the pumpkin, eggs, and vanilla and blend until smooth.
- If your coconut and almond flour and lumpy, as mine often are, sift them together before adding them to the mixture. Add all the dry ingredients and mix to combine. Stir in the chocolate chips. The dough will look wet.
- Scoop the cookie dough onto the baking sheet. With wet hands, slightly flatten each cookie as they will not spread much during baking.
- Bake the cookies for 9-11 minutes, until set.
- Remove from the oven and let cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Notes
Ingredient Notes
- Pumpkin – This is 100% pure pumpkin and is much different than pumpkin pie filling, which has sugar and thickeners in it.
- Coconut Sugar – My natural sweetener of choice for these cookies.
- Palm Shortening – I like to use organic palm shortening. This is different than conventional shortening and is a healthier option.
- Chocolate Chips – Choose a dairy-free brand like Enjoy Life Foods to keep these cookies totally dairy-free.
Has anyone used flax egg instead?
These cookies are everything a pumpkin cookie should be. Soft, lightly spiced, and moist. Love them.
Nutrition info?
These are my favorite cookies!!! Pumpkin & Chocolate is one of my favorite combinations ever & i LOVE these!! So moist and tasty! Did I mention how much I love these? Thank you for this recipe 🙂
I followed the recipe almost perfectly except instead of brown or coconut sugar I used xylitol and they turned out really cake like. They look nothing like the pictures I really doubt it’s because of the xylitol any thoughts?
I’ve never worked with xylitol so I’m not sure! Sorry about that.
can you make these without the coconut flour?? would love to try this recipe but forgot to pick up coconut flour at the grocery store
That will not work unfortunately!
What ratio of maple syrup or honey would I use in this recipe to substitute for the sugar?