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Paleo Pumpkin Chocolate Chip Cookies

Paleo Pumpkin Chocolate Chip CookiesOh how I love me cakey pumpkin chocolate chip cookies, but all the recipes I have found for a Paleo pumpkin chocolate chip cookie have left MUCH to be desired. They are crumbly, and dry and well…you need a glass of milk to get them down. Problem. Milk is not part of a paleo diet. So after some tweaking and testing, I finally got the recipe down to get that delicious soft and cake like consistency that I was looking for. These are good. Really good!

I am usually not a fan of coconut flour desserts unless they have some almond flour mixed in there, but I’ve learned the trick. You MUST sift the flour and be sure to have plenty of wet ingredients, otherwise the coconut flour sucks out all the moisture and gives it a strange blah flavor.Also, I know this recipe calls for butter, I did not make it with coconut oil, I know it seems strange since I talk it up all the time! I think with the flour and the oil it would take away from the spice flavor I was going for. So if you aren’t using butter you can use coconut oil if you want, let me know how it tastes!

Paleo Pumpkin Chocolate Chip Cookies

Preheat Oven to 350.

Wet Ingredients: Mix all of these in your stand mixer or with a handheld until they are all incorporated.

  • 3/4 cup honey (Raw; you could also use organic maple syrup, I just didn’t have any)
  • 3/4 cup pumpkin
  • 1/2 cup butter, melted
  • 1 T vanilla
  • 1 egg

Dry Ingredients: SIFT all of these ingredients into a small bowl and then add to your wet ingredients and mix well.

  • 1/2 cup coconut flour
  • 1 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ginger

Chocolate Chips: After well mixed, mix in your chips.

  • 1 cup of EnjoyLife chocolate chips
  • Optional: My kids love Craisins, so I threw in a 1/2 cup, and a 1/2 cup chocolate chips instead to the second batch I made-they gobbled them up.
  • I used a cookie scoop for my bite size tasty morsels.
  • Bake on parchment paper or a silpat for approx 18 minutes.
  • Cool on Wire Rack.
  • If you use a small cookie scoop you should get nearly 3 dozen small cookies..

paleo cake like cookies

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Tiffany is a stay at home mom to four ridiculously cute kids and wife to one smoking hot Mc Dreamy lookalike. She loves remodeling, chocolate chip cookies and sunshine. She is the founder of Making the World Cuter, a site committed to doing just what the title states; Making the world cuter, one kid, DIY, yummy treat or crafty thing at a time.

Latest posts by Tiffany @Making the World Cuter (see all)


  1. TaraSotelo says

    Could I smash these (before baking) to make them more “cookie-like” instead of “bite-like”?

  2. Jenny says

    I made some bigger and smushed them, but also made bite sized ones. So delicious, but I definitely had to bake mine much longer. Certainly will made these again :)

  3. Catie says

    I made these today. They are delish, but super soft and wouldn’t stay together well. I have another batch in the oven, so maybe I’ll leave them in an extra 2 minutes to see if they stay together!

  4. Tiffany says

    I just made these a couple hours ago, and they are soooooooo good! My husband ate half of them already and he doesn’t even like pumpkin very much! I added melted coconut oil instead of the butter, because we can’t do too much dairy in our house, but I’m sure they would be even better with the butter!

  5. nicole says

    I made these two days ago, and they are almost gone! I soaked and pureed dates to use instead of honey because it is all I had on hand, and subbed in a little coconut oil with the butter, and threw in a ripe banana to make up for the lost moisture with the honey/date swap. These are incredible. Better than flour-based because they have such a wonderful pumpkin flavor. I will absolutely be making these again!

  6. Michelle M. says

    Just wondering if that means I have to melt the butter into liquid form before measuring it?

    Thanks!! :)