Coconut Flour Pumpkin Chocolate Chip Cookies

They melt in your mouth, not in your hands. For real.

I’m really loving the dark chocolate/pumpkin combination right now. Actually, I’m just really loving sweet things right now…and I’d rather make my own, relatively sweet thing, than eat a girl scout cookie that’s been in my freezer for 9 months.

So, I made some pumpkin chocolate chip cookies.

Pumpkin Chocolate Chip Cookies (adapted from Food Lover’s Primal Palate)

Ingredients:

1/2 cup coconut flour

1/2 cup maple syrup

1/2 cup canned pumpkin

1/2 cup butter, melted

1 Tbsp vanilla extract

1/2 tsp sea salt

1/2 tsp baking soda

1  1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

1 cup dark chocolate chips (I used Guittard 63% cacao)

  1. Preheat the oven to 350 F
  2. In a large bowl, mix the melted butter, pumpkin, maple syrup and vanilla until well combined
  3. In a small bowl, mix the coconut flour, baking soda, salt and spices.
  4. Gradually add the dry ingredients to the wet, making sure to mix with a hand mixer or vigorously with a spoon to avoid clumps
  5. Add your chocolate chips
  6. Plop on a parchment lined baking sheet (I use a nifty scoop that spoons out about 1 Tbsp of batter, so I ended up with about 30 tiny cookies)
  7. Bake for 15 to 20 minutes
  8. Allow to cool on a wire rack.
  9. The end.

I’m really LOVING coconut flour baked goods. Some of my family have been noticing tummy issues with almond meal, so I’ve tried to switch to coconut for the holidays.

The coconut flour makes these melt in your mouth…for real. It’s incredible.

Chester waited patiently by the back door for the cookies to come out of the oven. This is the spot where he sits whenever I’m cooking or baking…he just sits there, looking sad, waiting for a scrap of something to fall on the floor. No chocolate for puppies!

 

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34 Responses to Coconut Flour Pumpkin Chocolate Chip Cookies

  1. Karen December 14, 2011 at 3:24 PM #

    I’ve been doing a lot of baking with coconut flour lateley as well, so I just wanted to make sure that this recipe does not require eggs. Every other recipe I’ve come across so far has many eggs, and I am curious as to what holds this one together? Thanks! This really sounds great!

    • AllieNic December 14, 2011 at 3:41 PM #

      Hi Karen! I adapted this recipe from one on the Food Lovers Primal Palate. When I first read their recipe, I had the same question about the eggs– then, once the batter was done, I had a panic attack that I forgotten them!

      I think that the consistency of the pumpkin purée acts as an egg substitute– much like apple sauce does in vegan baking. If you’re worried about the batter being too crumbly, I would try adding the coconut flour tablespoon by tablespoon.

      • Karen December 14, 2011 at 3:53 PM #

        Very Cool! Thanks so much for the quick reply…I’m going to have to make them tonight!

  2. kirsten January 3, 2012 at 10:51 AM #

    Very good. I subbed 1/4 c. Sucanat and 1/4 c. molasses and added one egg. I used soaked and roasted almonds for the choc chips and sweet potatoes for the pumpkin. Kids lOvEd them!

  3. Another Allison August 26, 2012 at 10:21 PM #

    Double Yum! I added raisins, subbed cocao nibs for chocolate chips (& reduced the amount by about 50%), subbed coconut oil for butter, added some wonderful Valrhona cocoa powder, & added a small amount of stevia; the batter was so great that not all of it made it to the cookie sheet! Keep these good ones coming : )

  4. Another Allison August 26, 2012 at 10:22 PM #

    also, the mix was a bit dry so I added a very small amount of unsweetened almond milk & that did the trick

    • Allison August 27, 2012 at 1:58 PM #

      Awesome, Allison! That’s exactly what I would have done– I find that lots of my recipes need some tweaking like that…I’m SO glad that they turned out well for you!! Raisins and cacao nibs sound delicious!

  5. Jenna | The Paleo Project September 24, 2012 at 3:25 PM #

    I think I’m going to attempt these tonight. Thanks for the inspiration.

  6. Debbie B. September 26, 2012 at 9:09 AM #

    I made these last night and they are delicious but they fall apart when I pick them up? Any advice. At first I thought they were just doing that because they were warm out of oven but even this morning they are really crumbly/cake-like. Would adding a few tablespoons more of coconut flour help maybe? Advice please…want to make again for fall gatherings:)

    • Allison September 26, 2012 at 10:38 AM #

      Hi Debbie! Hmm… the cookies are usually crumbly when you first take them out of the oven. I cool them on the pan for a few minutes and then gently transfer to a wire rack. I also tend to keep mind in the fridge– because they seem to go bad quicker than traditional cookies, and it helps them keep they’re form.

      The coconut flour is what makes them MORE crumbly. I would try adding a dash of coconut milk next time. If the batter looks especially dry, add a Tbsp of coconut milk until the batter looks like Tollhouse cookie dough.

      Let me know if you have any other questions! AND how your cookies turn out!

  7. Debbie B. September 29, 2012 at 4:53 PM #

    I still have some pumpkin so making them again tonight. I think I have some coconut milk…will add a splash.

  8. carmen October 27, 2012 at 4:33 PM #

    can these be made without the maple syrup? Would an egg be a good replacer?

    • Allison October 29, 2012 at 1:09 PM #

      Hmm. I’ve never tried making them without maple syrup, but I think you could. Egg or more pumpkin would probably be a good replacer, but I’m not sure how much pumpkin you would add–I would start with a tablespoon and increase until the batter gets to be a “cookie dough” consistency.

  9. Caitlyn October 27, 2012 at 10:48 PM #

    I loved these! I substituted raisins for the chocolate only because we didn’t have any and coconut oil instead of butter to get in the good fat and no dairy. The only complaint was the crumbly cookies, but in the second batch I will add almond milk a bit and hopefully it will hold. Just found your blog and I am excited to read more and try more recipes! Have a blessed day!

  10. tina October 29, 2012 at 7:45 PM #

    These are awesome. I used 1/2 cup of overripe banana I had in the freezer as a sub for maple syrup… and two kinds of choc chips… semi-sweet and bittersweet… yummy goodness 🙂

    • Allison October 30, 2012 at 11:05 AM #

      Woot! That sounds delicious–banana instead of maple syrup–did it change the texture at all? I’m guess it would make them more moist? Might have to try that…

  11. Devin D. November 10, 2012 at 12:32 PM #

    Do you think subbing the “coconut flour” (don’t have any on hand) for “almond flour” would be fine? Also, is the maple syrup your using grade B?

    • Allison November 10, 2012 at 5:29 PM #

      Yes! I used grade B maple syrup. I think you could use almond flour– I would start with 1 cup and then add it 1/4 cup by 1/4 cup until the batter is a “cookie dough” consistency. You may also want to add one egg as a binding agent… Let me know how it goes!

      • Devin D. November 30, 2012 at 9:17 AM #

        They tasted great, but a little soft and a gooey center. I just need to let it bake a little longer. My family put whipped cream on the ones they ate and loved them. I’ll definitely be making these again. Thanks!

  12. Rachael Resurreccion September 12, 2013 at 9:02 PM #

    These were wonderful. I also made them into small cookies and the bite sized treats were perfect. I think the ginger and dark chocolate really makes these shine. I may add an egg in the future to keep them from crumbling, but a little crumble is no biggie when the cookies are small and flavorful.

    • Rachel September 29, 2013 at 12:40 AM #

      Just made these tonight-they taste great but definitely adding eggs next time-they were a crumbly mess! Didn’t stay as cookies at all-will crumble over vanilla icecream and remake tomorrow!

      • Allison September 30, 2013 at 1:04 PM #

        Yes, they tend to be a bit crumbly when they come out of the oven. My trick is to scoop them off the tray with a spatula and let them cool completely on a wire rack before eating them. They’re best out of the fridge– they stay together and they taste really good cold.

  13. Robin October 12, 2013 at 10:05 PM #

    Hi! I just had to comment on these cookies. I made them about 3 weeks ago for my boyfriend and he has not stopped talking about them, so I thought I would make them again for him tonight (before he eats all the chocolate chips – again) and I downright had a panic attack when I could not find your recipe right away! There are a LOT of pumpkin cookie recipes out there in Googleland. What saved me was remembering that these had coconut flour in them – whew, recipe located! And they ARE delicate, but we’ve not had a problem with them crumbling at all! Once they were completely cooled I just put them in a tupperware container – didn’t even refrigerate them. They stay together until they get in your mouth – and melt! The only thing I did differently from your recipe was I added about a handful of walnuts. Soooooooo gooooooood! Thank you for posting – my boyfriend says they are in his top 3 all-time favorite cookies, and that’s saying a LOT. The man is a cookie aficionado!

    • Allison October 14, 2013 at 2:23 PM #

      Yay!! That’s awesome! I’m so glad you guys like them! Thanks for the feedback 😉

      • Sunshine Sargent October 18, 2013 at 10:14 PM #

        Just making these the batter is very runny….no scooping…not sure what i should do!

        • Allison October 19, 2013 at 10:26 PM #

          Hi! When my batter is runny, I usually let it sit for a bit to see if it thickens up. Sometimes the coconut flour takes some time. If it doesn’t thicken, I would add some more coconut flour little by little. Let me know how it turns out.

  14. Shana July 21, 2016 at 9:53 PM #

    I started the Paleo life style almost 4 weeks ago, being an avid baker giving up baked goods was not easy but has been worth it. I’m thrilled that I found your blog, I made these cookies for my girlfriends and I and they were gone within minutes (and they eat grains!!) I made a double batch yesterday and I’m enjoying every delicious bite. These cookies are amazing!!!!! Can’t wait to try some of your other recipes. I know this post is old but it’s new for me

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