Coconut Flour Pumpkin Cookies Revisited
Prep time
Cook time
Total time
  • ½ cup coconut flour
  • ¼ cup maple syrup
  • ½ cup canned pumpkin
  • ½ cup butter, melted
  • 1 Tbsp vanilla extract
  • 1 Egg
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 1½ tsp cinnamon
  • ½ tsp allspice
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • 1 cup bittersweet chocolate chips
  1. Preheat the oven to 350 F
  2. In a large bowl, mix the melted butter, pumpkin, maple syrup, egg 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 scooped the dough, rolled it into a ball with my hands and flattened out into a cookie shape)
  7. Bake for 15 to 20 minutes--until the tops of the cookies are golden brown.
  8. Gently move to a wire rack to cool (the cookies will be delicate when they first come out of the oven.
Recipe by Allison Nichols | Holistic Nutrition Counselor at