A seasonal twist on my most popular recipe, Almond Flour Chocolate Chip Cookies. Chewy, cake-like, and addictively delicious, these pumpkin chocolate chip cookies are gluten-free, low in sugar, and full of wholesome ingredients.
Pumpkin and chocolate are my favorite fall baking buddies, the combination has appeared on the blog before in the form of pumpkin chocolate chip bread and I promise there are many more pumpkin chocolate recipes to come! Pumpkin chocolate chip cake has been my preferred birthday cake for as long as I can remember (I just had several slices last weekend! Happy Birthday to me!)
These pumpkin chocolate chip cookies with walnuts are gluten-free, low in sugar, and high in deliciousness!
#AKPumpkinWeek2020 – This is our final recipe for Pumpkin Week this year! I cannot wait for you to try all of the pumpkin deliciousness. Here is the pumpkin recap:
Day 1: Pumpkin Cookie Protein Smoothie
Day 2: Instant Pot Pumpkin Risotto
Day 3: Pumpkin Spice Scones
Day 4: Pumpkin Garlic Vinaigrette – Fall Harvest Salad
And today…. Pumpkin Chocolate Chip Cookies!
Let's give 'em pumpkin to talk about and Let's Get Baking!
INGREDIENTS NEEDED TO MAKE THIS RECIPE:
See the full recipe below for ingredient quantities.
- Almond flour – Almond “meal” will work but almond flour works better. My preferred brand is Bob's Red Mill
- Pumpkin Puree – Not pumpkin pie filling, you can make homemade using this recipe or buy canned.
- Coconut Palm Sugar – Brown sugar will also work
- Butter – I use salted butter, unsalted will also work or for a vegan/ dairy-free substitute use coconut oil.
- Large Eggs – You can sub the equivalent of two flax or chia eggs for a non-egg/ vegan version.
- Vanilla – Good Madagascar vanilla is my first choice but any pure vanilla extract will work.
- Salt – Do not skip this ingredient!
- Chocolate Chips – Dark chocolate chips are my preference.
- Walnuts – I adore the combination of pumpkin, chocolate, and walnuts but you can eliminate them if you prefer cookies sans nuts.
TOOLS YOU WILL USE:
PUMPKIN CHOCOLATE CHIP COOKIES!
It's a simple formula, combine your dry ingredients, blend your wet ingredients, and put them together. A few tips to assure cookie perfection!
- Drain your Pumpkin! – This step is key for optimum pumpkin flavor. Pumpkin is a watery ingredient, draining out some of the liquid will produce a better scone texture and increase pumpkin flavor. Place pumpkin in a paper towel over a small bowl. Allow to sit for 5-10 minutes and then measure out 1/2 cup. The paper towel will not absorb all of the liquid but it will absorb enough to make a difference.
- Chill the dough – The dough will be soft, chill in the fridge for at least 1 hour (or a quick stop in the freezer for 30 minutes)
- Take your cookies out of the oven before they seem done! – I am not a fan of dry hard cookies, I alwasy prefer a softer cookie with a crispy edge. Most cookies (IMHO) are over baked. These cookies are done when the bottoms are slightly brown but the tops will seem quite soft. Remove from the oven and allow to rest for 10 minutes, they will firm up a bit.
TIPS ON ALMOND FLOUR:
Can I substitute “regular” flour for almond flour?
No, almond flour is its own thing. It is denser than white flour and requires a different ratio of wet ingredients.
Is almond flour expensive?
It is more expensive than white flour for sure, after all, it is ground almonds. I find recipes made with almond flour are more satisfying (most likely due to the protein, fiber, and fat that almonds provide).
THE DIFFERENCE BETWEEN ALMOND FLOUR AND ALMOND MEAL:
Almond flour tends to be more finely ground than almond meal. I find in most recipes they are interchangeable but in this recipe, I prefer the texture of almond flour to almond meal.
I used Bob's Red Mill Super-Fine Almond Flour for this recipe. I tested the cookies with 4 different brands of almond flour and found Bob's Red Mill to be the superior choice, hands down.
DIETARY MODIFICATIONS FOR THIS RECIPE:
This DELISH recipe for almond flour pumpkin chocolate chip cookies is gluten-free and vegetarian, see below for additional dietary modifications.
- Vegan – Substitute coconut oil for butter and flax or chia eggs (the equivalent of 2 eggs) for the eggs.
- Low Fodmap – Technically this recipe is low fodmap if you eat one cookie. This is wholly dependent on how well you tolerate coconut palm sugar and butter.
- Paleo – Substitute coconut oil for butter, although some paleo-leaning theories allow for grass-fed butter.
- Keto – You can make these cookies keto-friendly by replacing the coconut palm sugar with a non-nutritive sweetener.
MORE SWEET TREAT PUMPKIN RECIPES YOU WILL LOVE:
Pumpkin Spice Scones
Pumpkin Chocolate Chip Bread
Pumpkin Oatmeal Cookies
Pumpkin Pie in a Jar
Pumpkin Chai Muffins
Pumpkin Cookie Smoothie
Vegan Pumpkin Caramel Sauce
I can’t wait for you to try this Almond Flour Pumpkin Chocolate Chip Cookie Recipe! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!
If you’ve tried this recipe, don’t forget to rate and leave a comment below. I love to hear from people who’ve made my recipes!
Pumpkin Chocolate Chip Cookies
- 2 1/2 cups almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup dark chocolate chips
- 1/2 cup walnuts, chopped
- 1/4 cup salted butter melted
- 3/4 cup coconut palm sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- In a medium bowl combine almond flour, salt, and baking soda. Whisk to combine, set aside.
- In a large bowl cream together melted butter and coconut palm sugar using an electric mixer. Beat for 1-2 minutes until slightly frothy. Add egg yolk, full egg, pumpkin puree, and vanilla, mix until well combined.
- Combine dry ingredients with wet ingredients. Stir well using a wooden spoon. Add chocolate chips and stir well to combine.
- Dough will be quite soft. Cover dough with wax paper and place in refrigerator for 1-2 hours.
- Preheat oven to 325°
- Remove dough from refrigerator. Using a tablespoon or small cookie scoop drop batter onto a baking sheet lined with parchment paper. Alternatively, form the dough into 1/2 inch balls.
- Press the dough down gently with your fingers to flatten the balls slightly. Do not flatten all the way.
- Bake for 11-14 minutes.
- Remove from oven (the cookies will appear soft) and place tray on a cooling rack. Allow to cool for 10 minutes. They will harden as they rest and cool.
- You can use softened butter rather than melted butter in this recipe. The dough will still be quite soft and the recipe will perform better if you chill the dough
- Melted butter results in a slightly crispier edge on the cookie, whereas softened butter is a more soft and chewy all-around cookie
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