{Re-Post} Coconut Flour Pumpkin Chocolate Chip Cookies

So, it’s almost September and even though it doesn’t quite feel like fall, I’m already thinking about fall flavors. Pumpkin is my favorite fall flavor, so I thought I’d re-share one of my favorite pumpkin recipes…pumpkin chocolate chip cookies of course!



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.

These babies are soft and buttery, but they don’t fall apart like a lot of other coconut flour baked goods.

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.

{Re-Post} Coconut Flour Pumpkin Chocolate Chip Cookies
Prep time
Cook time
Total time
(adapted from Food Lover’s Primal Palate)
  • ½ cup coconut flour
  • ½ cup maple syrup
  • ½ cup canned pumpkin
  • ½ cup butter, melted
  • 1 Tbsp vanilla extract
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground cloves
  • ¼ 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. GENTLY transfer to a wire rack and Allow to cool COMPLETELY before eating them. No matter how much you're tempted...
  9. Keep them in the fridge for the best tasting pumpkin cookie you've ever had.
  10. The end.


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!


***These cookies are best if you let them cool COMPLETELY on a wire rack and then keep them in the fridge. As with most coconut flour baked goods, they tend to be a bit fall-y apart-y when they first come out of the oven. AND they’re delicious when chilled.

41 Responses to {Re-Post} Coconut Flour Pumpkin Chocolate Chip Cookies

  1. smileysummer August 27, 2013 at 7:48 AM #

    Gotta love Labs…loved your post..especially the cookie recipe..will make sure I bake them this weekend..
    My lab Halona-Lakota ” meaning Fortunate Friend” in American Indian..does the exact same thing..she waits..and waits…..and waits…then when nothing drops to the floor she gives me this look..like ” I have been sitting her patiently for possible an hour or two and you didn’t drop anything…lol….so I give her a treat!!! My faithful trusted Lab!!!

  2. Meghanne Reburn August 27, 2013 at 8:15 AM #

    No eggs 🙂 Yahoo! I’m assuming I can sub coconut oil for butter as I can’t have any dairy.

  3. Celeste K August 28, 2013 at 10:17 AM #

    Hi Allison

    Thanks for the awesome recipe – will also sub with coconut oil. Would it be possible to use some kind of fresh pumpkin – I’m from South Africa – and I cannot remember ever coming across canned pumpkin? Just found your website today. Will be visiting often. Thanks again!

    • Allison August 28, 2013 at 10:45 AM #

      Hi Celeste! I think it’s definitely possible to use fresh pumpkin. Fresh pumpkin puree tends to be a bit more watery than the canned stuff, so you might need to strain it. I would add the 1/2 cup of pumpkin and then see how the texture of the dough is– if it’s too watery (doesn’t clump up like regular cookie dough) I would add another tsp of coconut flour and stir until well combined. I would add coconut flour little by little until the dough is firm. Make sure to stir and to let the dough sit for a little between adding coconut flour– it tends to absorb some moisture when allowed to sit for a bit. Let me know how they turn out!

      • Celeste K August 29, 2013 at 2:31 AM #

        Thanks so much Allison. Will try it over the weekend – and will be sure to let you know. Thanks for the tips, really much appreciated.

  4. Billie August 29, 2013 at 11:27 AM #

    Good flavor, unfortunately there’s really nothing in the recipe to keep these cookies together…they are very delicate and you definitely want a plate under them while eating.

    • Allison August 29, 2013 at 5:41 PM #

      Hi Billie,

      Thanks for the feedback– I find that the pumpkin kept mine together pretty well. I also find that all coconut flour baked goods are delicate when they first come out of the oven. I have good luck letting them cool on a wire rack and then keeping them in the fridge.

  5. Kelly Nessen Bagdanov September 10, 2013 at 10:28 PM #

    My husband REALLY doesn’t like coconut…and the last recipe I tried, the coconut flavor really overwhelmed the cookie. Curious if if these have a coconut flavor. It seems there are enough other strong flavors it might not be noticeable.

    • Allison September 11, 2013 at 11:31 AM #

      hmm…I don’t think it tastes particularly like coconut– especially if you include all of the spices and use butter instead of coconut oil. BUT I might be biased because I eat so much coconut flour that I’m used to the taste…it’s worth a try, though 😉

  6. Lily September 20, 2013 at 11:54 AM #

    Thanks for sharing this recipe, I can’t wait to try it! Any chance I can use mashed sweet potato instead of canned pumpkin? Maybe I need to follow your advice to Celeste for the fresh pumpkin too?

    • Allison September 23, 2013 at 10:37 AM #

      Yes! You could definitely use mashed sweet potato– I’m thinking you could just substitute it one to one with the pumpkin– sweet potato is a little drier than fresh pumpkin…isn’t it?

  7. GiGi Eats Celebrities September 24, 2013 at 11:37 PM #

    These look out of this world!! I would package these up and give them out to trick or treaters… That is, if I didn’t eat them all before they came first! LOL!

  8. Mother B September 25, 2013 at 9:39 AM #

    My daughter and I made these last night. They are sooo good! Thank you for the recipe 🙂

  9. Lori September 29, 2013 at 8:33 PM #

    Is it TRULY one TABLESPOON of vanilla? I’m doubling the recipe which, obviously, would translate to 2 tablespoons. That’s a LOT of vanilla. I just want to be sure before I put it in. Thanks!

    • Allison September 30, 2013 at 1:03 PM #

      Yep! Truly one whole tablespoon… let me know how they turn out!

  10. Erin October 1, 2013 at 3:41 PM #

    I made these for the first time last evening. They are “Oh my goodness” delicious! I really appreciated your encouragement to let cool completely though it was challenging to do so! I put in the refrigerator overnight and had one with my coffee this morning. Delicious! I will be making these often!!

    • Allison October 1, 2013 at 4:06 PM #

      YAY! I’m so glad that you liked them!

  11. Devi October 17, 2013 at 10:20 PM #

    Do you think I could use a mix of coconut and almond meal to make them stick together easier?

  12. G November 6, 2013 at 8:37 PM #

    Love it! I couldn’t wait so yes it crumbled but that’s ok it was only one. I let the rest cool. Yum!

  13. Tasleem Bhanjee November 29, 2013 at 12:46 PM #

    Amazing cookies, thanks so much. Absolutely devoured them.

  14. Sarah August 25, 2014 at 10:34 AM #

    These are so beyond delicious! Mine didn’t fall apart once I let them cool. I added 1/2 tsp of corn starch because I usually add it to cookies. I wondered if they’d be good without chocolate chips and some kind of maple frosting on top. Hmm.

    • Allison August 26, 2014 at 3:05 PM #

      Maple frosting is a great idea! I’m glad you liked the recipe.

  15. Sandy September 8, 2014 at 12:33 PM #

    I’m just wondering… are these gluten free?

    • Allison September 9, 2014 at 9:07 AM #

      Yes! They’re both gluten-free AND grain-free. There are no wheat containing ingredients, which makes them gluten-free and the flour I used is coconut flour, which is a grain-free flour alternative.

  16. yoli2k October 6, 2014 at 3:07 PM #

    Can I use any other sweetener? Maple syrup has too much fructose. I have my own mix made up of Erythritol, Xylitol and Lo-Han. Would I need to add more liquid? Thanks so much!!

    • Allison October 9, 2014 at 9:55 AM #

      Yes! You can use another sweetener– I would add the equivalent to 1/2 cup sweetener and then, if the consistency is too crumbly, add more pumpkin tablespoon by tablespoon until the batter resembles cookie batter. I would add the pumpkin, stir and then wait for the coconut flour to absorb some of the liquid. Let me know how it turns out!

  17. Mindy October 15, 2014 at 8:39 PM #

    The first time I made these, they didn’t stay together very well but they tasted good.. Not sure what I did differently the second time but they were perfect.. Im getting ready to make them for the third time tonight!

  18. Katie November 10, 2014 at 2:26 PM #

    Hello! Can I sub agave nectar instead if maple syrup? Thanks!

    • Allison November 11, 2014 at 8:55 AM #

      Yes! You should be able to use agave instead of maple syrup– you can sub them 1:1.

  19. Alissa November 3, 2015 at 5:48 PM #

    Has anyone tried decreasing the maple syrup? It’s a LOT of sugar in these, even though they are to DIE for, I just wondered what halfing the maple syrup would do to the taste.

    • Allison November 3, 2015 at 5:53 PM #

      You could definitely decrease the amount of maple syrup– I feel like they’ll still have a nice sweetness. When I make a batch, I usually get over 30 cookies, so I don’t worry too much about the sugar content of each cookie…but you can decrease the amount of syrup to 1/3 or 1/4 cup and I don’t think it will affect the texture that much.


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