Pumpkin season is upon us! And what better way to enjoy pumpkin than in cookie form – with added chocolate! Ummm – yes please! Pumpkin spice is everywhere, most notably in those high sugar Pumpkin Spice latte’s everyone is waiting in line for at the coffee shop. For a healthier, whole food option, try my Gluten-Free Pumpkin Dark Chocolate Cookies instead. You still get a sweet treat without all the added sugar! I find myself wanting to make them every week just so I don’t run out.
These cookies freeze well too. So if you want to make a batch but don’t have time to eat them all [which rarely happens in my house!], just put them in the freezer and defrost when needed. They make a great after dinner dessert, mid-day snack or a sweet treat added to your kiddos lunch box.
[pumpkin + chocolate = bliss.]
These cookies come together in a snap with little mess and fuss. The batter will be more sticky than your typical cookie dough, but I promise they will resemble typical cookies when baked and cooled. For a more chocolatey version feel free to add more chocolate chips, but I like to let the pumpkin really shine so I don’t go overboard on the chocolate, even being the chocolate lover that I am.
[dough-y goodness].
My only advice with this recipe is make sure your coconut flour is completely combined without any lumps. Coconut flour can tend to lump a bit so you may try running it through a sifter, or just mix it well enough to break up any clumps. Once you get all your ingredients combined, you’ll want to prepare a cookie sheet with parchment paper. Don’t skip this step or you’re cookies will stick and it’ll be a process getting them off the sheet in one piece. In fact, I use parchment paper for almost all of my baking! It’s a wonder in the kitchen because it makes clean up a snap and keeps those cookie sheets and other baking dishes in tip top shape.
[dough balls ready for the oven.]
Once you cookies come out of the oven it will be hard to resist eating one right away! But wait until they’ve cooled completely. The pumpkin spice flavors really shine in your cooled cookie, plus the cookies need some time to set. It’s best to cool them on a wire rack in order to let the bottoms breathe without getting soggy. But I’ve also just carefully moved them to a clean, cool surface for cooling and that works well too. Store them in an airtight container for up to one week. I prefer storing them in the fridge for added freshness, but it’s totally up to you! All I know is that they babies are delish! And will Fall finally upon us, you really can’t go wrong with a little more pumpkin spice in your life.
Check out the full recipe + directions below!
[the finished product.]
Gluten-Free Pumpkin Dark Chocolate Cookies
servings: about 20 cookies
INGREDIENTS
- ¼ cup coconut flour
- ¼ cup organic, unrefined coconut oil, melted
- 4 organic eggs
- ¾ cup pumpkin puree
- 2 Tbsp pure maple syrup
- 2 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp ground ginger OR 1 tsp fresh grated ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 1 tsp cinnamon
- ¼ tsp ground cardamom
- pinch sea salt
- ¾ – 1 cup dark chocolate chips
DIRECTIONS
Preheat oven to 350 degrees. In a medium-sized mixing bowl add eggs, melted coconut oil, pumpkin puree, maple syrup and vanilla extract. Using a hand mixer or whisk, mix ingredients until smooth. Next add all other ingredients [excluding chocolate chips]. Continue mixing until there are no longer any lumps and the batter is well combined. Last, add chocolate chips and fold into batter. Your batter will be pretty wet and sticky. Spoon about 2 Tbsp batter into balls and place onto parchment paper lined baking sheet. You can place your dough balls fairly close together because the cookies will not spread much when baking. Using the back of a spoon, press down on the dough balls slightly to flatten out a bit. Bake for 15-20 minutes until they start to turn golden brown. Remove from oven and let cool. Once cooled store in an airtight container for up to one week. I store mine in the fridge for added freshness.
serving suggestion: these cookies make delicious ice cream sandwiches! Just add your favorite softened coconut milk ice cream between cookies and enjoy!
- ¼ cup coconut flour
- ¼ cup organic, unrefined coconut oil, melted
- 4 organic eggs
- ¾ cup pumpkin puree
- 2 Tbsp pure maple syrup
- 2 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp ground ginger OR 1 tsp fresh grated ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 1 tsp cinnamon
- ¼ tsp ground cardamom
- pinch sea salt
- 1 cup dark chocolate chips [the darker the better]
- Preheat oven to 350 degrees.
- In a medium-sized mixing bowl add eggs, melted coconut oil, pumpkin puree, maple syrup and vanilla extract.
- Using a hand mixer or whisk, mix ingredients until smooth.
- Next add all other ingredients [excluding chocolate chips]. Continue mixing until there are no longer any lumps and the batter is well combined.
- Last, add chocolate chips and fold into batter. Your batter will be pretty wet and sticky.
- Spoon about 2 Tbsp batter into balls and place onto parchment paper lined baking sheet. You can place your dough balls fairly close together because the cookies will not spread much when baking.
- Using the back of a spoon, press down on the dough balls slightly to flatten out a bit.
- Bake for 15-20 minutes until they start to turn golden brown.
- Remove from oven and let cool. Once cooled store in an airtight container for up to one week. I store mine in the fridge for added freshness.
- serving suggestion: these cookies make delicious ice cream sandwiches! Just add your favorite softened coconut milk ice cream between cookies and enjoy!
What did you think of this recipe? Let me know in the comments!
This is a really yummy recipe! With the combination of pumpkin and spices, it smells like my grandma’s kitchen on an autumn day. But, because these cookies are so delicious, don’t plan to limit making them just in the fall…you will reach for this “go-to” quite often. And, the dark chocolate chips are a perfect finish!
So glad you loved the recipe as much as I do! And I agree they definitely don’t have to be just a Fall recipe – I could eat them all year round 🙂