Healthy Pumpkin Chocolate Chip Cookies

Soft, cakey pumpkin cookies full of melty dark chocolate, made with almond flour and pure maple syrup. They’re the easiest cookie to bring to Thanksgiving, and they’re gluten-free.

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Like every Sweetchemy recipe, these use no refined sugar and no white flour, and the macros are listed in the recipe card below. If you’re new to healthy baking, chill the dough, pull the cookies when the edges are golden, and let them cool on the pan. They firm up as they cool.

Pumpkin Chocolate Chip Cookies

Your Thanksgiving cookie: soft, cakey and full of dark chocolate.

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Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 29 minutes mins

Servings: 16 cookies

Course: Dessert

Cuisine: American

Calories: 118

Ingredients Method Notes

Ingredients

  

• ½ cup pumpkin purée (not pumpkin pie filling) 120g
• 1½ cups blanched almond flour 150g
• ¼ cup coconut flour 28g
• ¼ cup pure maple syrup 60ml
• 2 tbsp coconut oil melted
• 1 egg
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice
• ½ tsp baking soda
• Pinch of salt
• ⅓ cup dark chocolate chips 60g

Method

 

1. Heat the oven to 350°F (175°C) and line a baking sheet.
2. Mix all the ingredients except the chocolate into a thick dough. Fold in the chocolate chips.
3. Scoop 16 mounds and flatten to ½ inch. They don’t spread.
4. Bake 12–14 minutes, until set and lightly golden.
5. Cool on the pan for 10 minutes.

Notes

Macros are estimates per cookie based on the ingredients listed. Carbs are total carbs.