Preheat the oven to 350F. Line a baking sheet with parchment paper.
Using a hand or stand mixer, cream 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 for 12-14 minutes. Cool on the tray for 5 minutes then transfer to a wire rack to cool completely. Enjoy!
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.
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.