This post may contain affiliate links. Please read our disclosure policy.
These cookies are warmly spiced, subtly sweet, and chewy. They’re also gluten-free, with only 7 grams of net carbs per cookie. They can also be adjusted to be dairy-free and Paleo-friendly with dark chocolate chips.
This recipe is packed with the warm, cozy flavors of fall. It is easy to make and uses wholesome ingredients like almond flour and pumpkin puree.
When I want something sweet, there is nothing more comforting than a cookie. However, not all cookies have the perfect balance between indulgence and nutrition.
Everything changes with this recipe!
Pin this now to find it later
Pin ItThis recipe gives you that pick-me-up when you need something sweet but helps you stay on track with your health goals.
Another thing I love about this recipe is that it uses simple ingredients.
Ingredients and Substitutes
WET INGREDIENTS
Pumpkin puree (1/2 cup) – You can use canned or homemade pumpkin puree. Try to avoid using pumpkin pie filling since it can have a lot of added sugars.
Egg (1 medium) – If you want an egg-free version, you can substitute it for a flaxseed egg (1 tbsp of ground flaxseed + 2.5 tbsp water).
Maple syrup (4 tbsp) – Honey or agave are also great options.
Vanilla extract (1 tsp)
Coconut oil (2 tbsp) – If you don’t have coconut oil, you can use ghee, butter, or vegan butter.
DRY INGREDIENTS
Almond flour (1 1/2 cups) – Avoid using regular flour since it can affect the texture (and add gluten). You can substitute it with cashew flour.
Don’t add more coconut flour since it can make the cookies very dry.
Coconut flour (3 tbsp)
Pumpkin spice (1 tbsp) – If you don’t have pumpkin spice, mix cinnamon, nutmeg, ginger, and cloves.
Cinnamon (1/2 tsp)
Baking soda (1/2 tsp)
Salt (1/4 tsp)
Milk chocolate chips (1/3 cup) – Feel free to use semi-sweet chocolate chips, cacao nibs, or dark chocolate chips for a dairy-free or Paleo version of the cookies.
How to Make Pumpkin Almond Flour Cookies
Step 1. Preheat your oven to 350F. Grab a baking sheet and place parchment paper on top.
Grab a small bowl and add coconut oil. Place it in the microwave until it melts (it should only take a couple of seconds). Set it aside and let it cool down.
In a large bowl, add all the wet ingredients (except for the coconut oil).
Step 2. Whisk all the ingredients. Once the coconut oil has cooled down, add it to the wet mix.
Step 3. In another bowl, add all the dry ingredients (except for the chocolate chips).
Step 4. Give everything a good mix until everything is well-blended.
Step 5. Add the dry mixture to the wet mixture. Make sure you do it slowly to avoid clumping.
Step 6. Grab a spatula and combine gently.
Step 7. Now, it’s time to fold the chocolate chips into the mix.
Step 8. Scoop roughly 2 tablespoons of the dough and roll them into a ball using your hands. Place each ball on the baking sheet.
Do the same with the rest of the dough. You should have around 16 balls.
Press the balls with your fingers or the palm of your hand to make them into a cookie.
Step 9. Place in the oven (in the middle of the oven) and cook for 10 minutes. Once they are cooked, remove them and let them rest on the baking sheet for 4-5 minutes.
You can now transfer them onto a cooling rack.
Pin this now to find it later
Pin ItHow To Modify The Recipe
Here are some suggestions on how you can modify these cookies.
- Vegan Version: Replace the egg with the flaxseed egg and choose dairy-free chocolate chips (or use cacao nibs).
- Keto-Friendly Option: Replace the sweetener with a keto-friendly option like monk fruit maple syrup or erythritol. Make sure you also use keto-friendly chocolate chips.
- Add Other Ingredients: Try adding other ingredients like chopped pecans or walnuts, cranberries, raisins, or shredded coconut.
Tips & Tricks
- Cool the Coconut Oil: Make sure you don’t add the melted coconut oil after you take it out of the microwave. Adding it hot can cook the egg, changing the texture and flavor of the cookies.
- Don’t Overmix: When combining the wet and dry ingredients, gently fold the mixture to avoid overly dense cookies.
- Bake on the Middle Rack: Placing it in the middle rack ensures cooking without burning the bottoms.
How to Store These Cookies
Place them in an airtight container and keep them at room temperature for 3-4 days. Make sure you add a piece of parchment paper between layers to prevent them from sticking.
If you want to keep them for longer, place them in the fridge for up to 7 days.
You can also use this recipe for meal prepping. Scoop the dough into balls and freeze them on a baking sheet.
Once they are frozen, transfer them to a freezer-safe bag. When you are ready to bake them, add an extra 1-2 minutes of baking time.
Other Cookies You’ll Love
Pumpkin Almond Cookies
3 Cals: 122 Protein: 3.2 Carbs: 9.7 Fat: 8.5
Ingredients
Wet Ingredients
- 1/2 cup pumpkin puree
- 1 medium egg
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp coconut oil
Dry Ingredients
- 1 1/2 cups almond flour
- 3 tbsp coconut flour
- 1 tbsp pumpkin spice
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup milk chocolate chips
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Add coconut oil into a small bowl and microwave it just for a couple of seconds until it melts. Set it aside to cool down a little.
- In a large bowl, whisk together all of the wet ingredients except for coconut oil. Then, mix in the coconut oil once it has cooled down a little.
- In a medium bowl, combine all of the dry ingredients except for chocolate chips.
- Add the dry mixture to the wet mixture, do it slowly, part by part, and combine gently with a rubber spatula.
- Once the dough is ready, fold in chocolate chips.
- Scoop about 2 tbsp of dough into your hand and roll it into a ball. Place each ball on the baking sheet until you use up the whole dough. You should make roughly 16 balls.
- Press the balls with your fingers or the palm of your hand to shape them into cookies. They won’t change the shape, so shape them up as you want.
- Bake in the middle of the oven for 10 minutes. Remove, let the cookies rest on the baking sheet for 4-5 minutes, and then transfer onto a cooling rack. Let them cool down a little before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
