Pumpkin Chocolate Chip Cookies

  • By Amanda Li
  • 13 Oct, 2016

Perfect fall treat to enjoy with a glass of cold milk or a warm mug of pumpkin spiced tea latte!

¼ cup Coconut flour
¼ cup Arrowroot starch
1 tsp Pumpkin pie spice
½ tsp Sea salt
½ tsp Baking soda
½ cup Cold butter or coconut oil
¼ cup Pumpkin puree, canned or homemade
¼ cup Maple syrup
½ cup Chocolate chips (Enjoy Life Brand is Dairy-Free) or raisins


Step 1

Preheat oven to 350oF and line a baking tray with parchment paper. In a food processor or high powered blender, combine pumpkin, maple syrup, flours, spice, salt, and baking soda. Pulse in butter, until dough forms.

Step 2

Transfer the batter into a bowl and stir in the chocolate chips. Drop the batter, one tablespoon at a time onto the baking tray. Press the balls of dough down firmly and bake for 10-15 minutes. Cool the cookies on the tray for 15 minutes before removing and completely cooking on a wire rack. Store any leftovers in the fridge or freeze for up to 3 months in an air-tight container.

Share This Recipe

Want more recipes? Click below to buy Amanda's E-books
Be Inspiralized
Be Inspiralized
ReThink the Chicken Breast
Share by: