Happy Friday luvs!
Now that everyone has pumpkin mallomars on their minds. We hope you aren’t sick of pumpkin recipes just yet. As we aren’t. More pumpkin the better around here 😉
What about chocolate chip pumpkin cookies?
Even better, right?
Not only are these chocolate chip pumpkin cookies soft and tender they are free of gluten, grains, eggs, dairy, soy, and nuts.
This cookie inspiration came from our popular soft thick coconut flour cookies. A favorite nut-free vegan cookie recipe of ours.
We just knew we had to remake that recipe with a FALL twist of course. And pumpkin sounded perfect.
Bowl full of happiness.
Hard to eat just one. Not saying we ate half the batch or anything. Who would do such a thing?
Maybe the cookie monster. Haha…bad joke 😉
These cookies are not crispy. Nope.
Instead these pumpkin chocolate chip cookies are made with coconut flour and coconut butter making them soft and delicious. These cookies just melt-in-your-mouth. YUM!
So much flavor. The touch of pumpkin mixed with the chocolate chips = amazing! It’s like pumpkin pie in a cookie.
Grain-free paleo and vegan friendly pumpkin cookies never looked  and tasted so good. Promise. You will love these.
Chocolate chips just make everything better. Add in pumpkin and coconut you have one killer satisfying recipe.
This recipe is also very easy to make just stir everything in a bowl, scoop and bake. Though these cookies do not spread on their own. You have to press them down before baking if you want thin cookies.
Now time to bake some cookies.
Healthy tasty gluten-free grain-free vegan paleo friendly nut-free pumpkin chocolate chip soft cookies.
Ingredients
- ⅔ cup coconut flour (2¾oz)
- ⅓ cup arrowroot starch (1¼oz) (or tapicoa starch)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- â…“ cup coconut sugar (or any sugar of your liking)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (we used canned pumpkin)
- 1/2 cup pumpkin puree (4oz)
- â…“ cup chocolate chips
- 4 tablespoons coconut oil, liquid
- 4 tablespoons coconut butter, softened (or real butter, ghee or vegan butter)
- 3-4 tablespoons water
Directions
- Have all ingredients out to room temperature.
- Pre-heat oven to 350 degrees.
- In a large bowl, place all your dry ingredients. Stir.
- Add in your chocolate chips and stir.
- Next add in your softened (liquid) coconut butter, coconut oil and pumpkin puree.
- Stir.
- End with adding in your water until the batter starts holding together. You want it to be on the thick side. Press cookies down if you want thin cookies.
- Scoop onto cookie sheets.
- We got about 20-21 cookies, all depends on your size scooper.
- Bake for 14-16 minutes.
- Cool before removing from cookie sheets.
Perfect for sharing with loves ones.  Or saving them all for yourself 😉
Stuff them with our pumpkin peanut butter filling to make a killer cookie sandwich or make yourself a pumpkin spice latte to enjoy with these soft chewy chocolate chip cookies. This past week we craved some cookies and these hit the spot for us. We hope you enjoy them!
Check out our pumpkin chia seed chocolate chip cookies. Another great soft cookie!!
Twins question: Do you like pumpkin cookies? Do you like soft cookies?
#bepurelyyou
be passionate and fit
xoxo
L&M
P.S. we are off to work at the Disney Wine and Dine half marathon expo! Going to be a long 12+ hour day but we are excited to see all the runners. Hope everyone has a wonderful day!!Â
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Goodness, those look heavenly! I even have some pumpkin puree ready to go!
AH! Been excited about these since you posted them on instagram! They look perfect!
Mmmm I’m all about soft pumpkin cookies! I’ll take soft and chewy cookies over crispy any day!
I prefer soft cookies over crispy ones. Especially soft chocolate chip cookies!
Jojo you will love these
drooling over these!! and they are egg free!!!! yay!
SO happy you made a coconut flour pumpkin cookie that is egg free! Seriously, I’ve been dying to try coconut flour cookies but all of them have like 8 eggs added to them, which is a no-go for me.
So pumped to try this out:)
Hope you like them Lisa.
GIRLS you AMAZE me! definitely making these. i can’t get enough of pumpkin these days either! xoxoxoxo and i love chewy cookies 😉
wish i could come help you guys work the expo! and of course i’d steal these from you! good combo of coconut butter/flour!
These look so delicious! I have a huge pumpkin obsession, so these are definitely getting made soon!!
I’ve been dying to put pumpkin in just about everything I eat this time of year, so these look absolutely delicious. And they’re healthy too, so bonus!
yep 🙂
Have a wonderful time in Paris. Would love to be there for the holidays. Will be making these along with my yearly batches of cookies.
I love these!! Easy and delicious! I used about 2/3 of the sugar and next batch will have even less. I am a fan of crispy cookies so I pressed thrm flat and Yay got crispy cookies! Love u guys!
so happy to hear this Joy!! yay!
Oh and only a bit of dairy free butter. Used mostly coconut oil.
I just made these and they are amazing! Thank you! 🙂
So glad you liked them!!
Is there any way I could use honey for the sweetner??
sure give it a try
Just gotten a batch of coconut flour and def want to make some of these! Hooray for Autumn!
I just made these exactly according to the recipe. The pictures drew me in. They smelled delicious out of the oven but the taste was okay. They have a very mild flavor. The pictures look like mini chocolate cups were used so of you use large chips I would use a little more because they end up being sparse. I really think the cookies need something else. If you are not nut free, chopped pecans would probably be a good addition. I would add more pie spice and maybe extra cinnamon and some salt.
These look amazing! Can’t wait to try.
Thank you, let us know how you like them.