Paleo Pumpkin Cookies
Soft, moist, grain-free, spiced pumpkin cookies full of chocolate chunks. A fall classic.
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 1/4 cup organic palm shortening or butter
- 2 tsp coconut oil (softened)
- 1/2 cup coconut sugar (or brown sugar)
- 1/2 cup canned pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup almond flour
- 3 tbsp coconut flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp kosher salt
- 1/4 tsp baking soda
- 1/2 cup chocolate chips
Instructions
- 1
Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- 2
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.
- 3
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.
- 4
Scoop the cookie dough onto the baking sheet. With wet hands, slightly flatten each cookie as they will not spread much during baking.
- 5
Bake the cookies for 9-11 minutes, until set.
- 6
Remove from the oven and let cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.