Fluffy Pumpkin Paleo Cookies

Dessert
Written By Maddie Ginder Scannapieco

FLUFFY PUMPKIN PALEO COOKIES

As soon as September rolls around, it becomes all things pumpkin! These certainly won’t disappoint your pumpkin/chocolate chip combo craving. Made with ingredients you can feel good about, too!

This recipe targets:

Paleo | Gluten-Free | Dairy-Free

Many recipes this time of year are loaded with refined-sugar, and leave you with a tummy-ache or on a blood-sugar rollercoaster. These ones are sweetened with maple syrup and coconut sugar, making them a sweet treat that you can feel better about!

Ingredient list (MAKES 12-14 SMALL-ISH COOKIES!)

  • 1 cup almond flour

  • 3 tablespoons coconut flour

  • 1/2 teaspoon baking soda

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon cinnamon

  • 1 teaspoon pumpkin pie spice

  • 1/4-1/2 teaspoon sea salt

  • 1/2 cup pumpkin puree

  • 1/4 cup coconut sugar

  • 3 tablespoon maple syrup (or honey?!)

  • 2 tablespoon coconut oil (melted)

  • 1 tablespoon olive oil

  • 1 egg (or 1 ‘flax egg’?)

  • 1-2 teaspoon vanilla extract

  • Optional: ~1/3-1/2 cup chocolate chips

Dietary benefits

  • Gluten-free

  • Grain-free

  • Paleo

Steps

Step 1

Pre-heat your oven to 350 degrees, and line a baking sheet with parchment paper!

Step 2

You want to mix the dry ingredients together and wet ingredients together individually first. Then, mix the dry and wet ingredients together. Using a rubber spatula, you will fold it and then add in your optional chocolate chips!

Step 3

Using a medium cookie scoop to measure out the cookies, place them on your parchment paper. Then, flatten the cookies out a little with your palm.

Step 4

Bake cookies for between 13-17 minutes. The time will totally depend on the size of your cookies! Once they are done baking, allow them to cool on the cookie sheet for about 10 minutes, and then transfer them to a cooling rack. Enjoy!

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Maddie Ginder Scannapieco
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