Paleo Pumpkin Cookies

close up shot of pumpkin cookie on brown parchment paper

Meaningful Eats

12 servings

Soft, moist, grain-free, spiced pumpkin cookies full of chocolate chunks. A fall classic.

Course Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 12

Total Time 27

Author Erin Collins

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.

FAQ

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.

Nutrition