Paleo Pumpkin Chocolate Chip Cookies

It’s pumpkin season, and I’m obsessed. I love wandering through pumpkin patches, decorating the porch, and of course, baking and eating lots of pumpkin goodies. Last week, it was my own tried-and-true recipe for gluten free pumpkin muffins and a batch of Amanda’s banana pumpkin bread. Today, it’s my new Paleo Pumpkin Chocolate Chip Cookies. 


Paleo Pumpkin Chocolate Chip Cookies, chewy, gooey, and perfect for a fall treat.



I mentioned awhile back that I was experimenting with coconut flour after buying my first package because of the overwhelming popularity among other bloggers, whether gluten free, paleo, or just into the taste and texture. There were a lot of recipes I wanted to try, and it was made very clear that you can’t just substitute any gluten free flour for coconut flour, or vice versa, because coconut flour soaks up a lot of moisture and is a totally different animal. I was intrigued by the high protein and fiber content – I’m not a fan of bean flours because I don’t like how they make sweet baked goods taste, but I do like coconut so thought it might be a good compromise. 



Paleo Pumpkin Chocolate Chip Cookies



As it turns out, I’ve found a new favorite kitchen companion. I played around with the ratio of coconut milk and egg to coconut flour, since the first few batches were a little dry and crumbly, but I got to the point of perfection where the cookies come out of the oven dense, doughy, and gooey with chocolate chips. They passed the taste and texture tests. I had to submit them to several rounds just to be sure 🙂



Paleo Pumpkin Chocolate Chip Cookies



I’ve been trying to cut down on the amount of dairy I consume, which is a LOT. These cookies are dairy free as well as gluten free due to the use of coconut milk, which I’ve really fallen in love with. It’s so versatile and tastes great, and I’ve started using it in many of my recipes. And since I love dark chocolate, I used bittersweet dark chocolate baking chips, none of that namby pamby milk stuff! So without even trying, this is one of my first Paleo recipes. I think I’ll be exploring that realm more after gobbling down a handful of my paleo pumpkin cookies as the gooey melting dark chocolate delights my taste buds.




Paleo Pumpkin Chocolate Chip Cookies, dense, gooey, and perfect for an autumn treat.



Paleo Pumpkin Chocolate Chip Cookies
Recipe Type: Dessert, Snack
Cuisine: Paleo, Gluten Free, Dairy Free
Author: Alyssa
Prep time:
Cook time:
Total time:
Serves: 12
Gooey, dense pumpkin chocolate chip cookies, completely gluten free, dairy free, and Paleo.
  • 1/2 cup pure pumpkin
  • 2/3 cup coconut milk*
  • 1/4 cup maple syrup
  • 5-6 Tbsp coconut flour*
  • 3 Tbsp peanut butter or other nut butter of choice
  • 1-2 Tbsp melted coconut oil*
  • 2 large eggs
  • 1-2 Tbsp miniature dark chocolate chips
  • 2 tsp pumpkin pie spice (or mix cinnamon, cloves, and nutmeg)
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  1. Mix coconut flour, spices, salt, and baking soda in a small bowl.
  2. In a separate bowl, whisk eggs until beaten thoroughly.
  3. Add eggs and remaining wet ingredients to dry mixture. Stir until batter is smooth. The batter should have a doughy consistency, but pay attention to the moisture level – if it is too thick (like play dough) add in more coconut milk and/or oil.
  4. Add in chocolate chips and combine until spread evenly throughout.
  5. Lightly oil a sheet of parchment paper and place on top of a cookie sheet.
  6. Use a scooper to place balls of dough on the parchment paper, then flatten. You can make 6 large cookies, 12 small cookies, or any number in between.
  7. Bake at 375 degrees Fahrenheit for 18-20 minutes. Insert toothpick into a cookie after 15 minutes to check. Cookies should be doughy and dense, but firm, with a crisp exterior.
  8. Set to low broil for 1-2 minutes for a crispy cookie top.
  9. Let cool for at least ten minutes. Enjoy!
Serving size: 10 Calories: 120 Fat: 9g Saturated fat: 6g Unsaturated fat: 4g Carbohydrates: 10g Sugar: 5g Sodium: 134mg Fiber: 2g Protein: 3g Cholesterol: 37mg
*The exact ratio of coconut flour to coconut milk and oil will vary based on the brand of flour you use. I used Bob’s Red Mill coconut flour and So Delicious vanilla coconut milk, and the ratio was 5 Tbsp coconut flour to 2/3 cup coconut milk and 1 1/2 Tbsp oil.






[Tweet “Enjoy some Paleo Pumpkin Chocolate Chip Cookies, dense, fudgy, and gooey with dark chocolate chips!”]




Do you enjoy experimenting with different ingredients and dietary restrictions?


What’s your favorite coconut flour recipe?






© 2015 Renaissance Runner Girl. All rights reserved.

13 thoughts on “Paleo Pumpkin Chocolate Chip Cookies

  1. Pingback: WIAW 27: Of Coconuts and Chia Seeds

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