Oh 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..
Tiffany
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Could I smash these (before baking) to make them more “cookie-like” instead of “bite-like”?
Yes, I think you could! I haven’t tried it, but I bet they would be lots more cookie like if you smashed them first. Thanks for the comment! 🙂
Tiffany @Making the World Cuter recently posted…New Years Eve 2012 Making the World Cuter
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 🙂
I’m glad you liked them Jenny! Did making them bigger and smushing them make them more cookie like?
-Tiff
Tiffany @Making the World Cuter recently posted…Quick Tip: Accessorizing Necklines with Necklaces
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!
Hmmm. I do remember them being a little cake like and falling apart a bit, hopefully that second batch worked out a little better! I wonder how they would work as a bar cookie? More like a pumpkin cake or bread…I might have to try that.
Thanks Catie!
Tiff
Tiffany @Making the World Cuter recently posted…Quick Tip: Accessorizing Necklines with Necklaces
My first batch fell apart too and I know exactly what I did! I did not let them cool completely before I covered them and stored. They were too moist to stay together, while still delicious, the presentation just wasn’t there. For my second batch, I let them cool for 2 days and the consistency was more cake like and held together better. Excellent recipe, I received SO MANY compliments at my bakes sale 🙂
Oh fantastic Cassie! Thanks for the tip! Glad everyone likes them. 🙂
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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!
Hey Tiffany, I’m glad to hear that the coconut oil worked out well and still tasted delish! Did they stay together well with the coconut oil? I am going to have to try them with it. Dairy isn’t something we do a lot of either so I’m happy to hear the results!
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Hey, I added a tiny bit more coconut flour to them and they stayed together great! He took these to work with him and no one could believe they were gluten free. Thank you so much for this recipe!
Oh yay! I will have to remember that! I’m glad you liked it. It’s nice when we can still have treats that actually taste good! 🙂
xoxo
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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!
Those sound like great substitutions Nicole! I need to make them again, it’s been awhile!
xo-
Tiff
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Do you think I could make them as cupcakes?
Ooh I bet you could Julia, they kind of have a cake like consistency. 🙂
Let me know how they turn out!
xo-
Tiff
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Just wondering if that means I have to melt the butter into liquid form before measuring it?
Thanks!! 🙂
Michelle
Nope, you can measure it as a solid. Thanks Michelle!
xo-
TIff
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Hi…I am thinking of making these but I don’t have coconut flour. I do have almond flour. Will that work?
Thanks!