Pumpkiny Choc Chip Cookies

Pumpkiny Choc Chip Cookies


July 28, 2015

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Everyone loves a freshly baked cookie, and with this recipe you can enjoy one too, whilst remaining Paleo! Avoid the normal pitfalls of cookies by using almond and tapioca flours, and natural sweeteners. Note that if you want that chocolate chip taste, you'll need to source some ready-made Paleo-approved chocolate.

  • Prep: 15 mins
  • Cook: 10 mins
  • 15 mins

    10 mins

    25 mins

  • Yields: 16 Servings


2 Tbsp: Apple Sauce

2 Tbsp: Honey

1 Cup: Almond Flour

⅓ Cup: Tapioca Flour

1½ tsp: Pumpkin Pie Sauce

¼ Cup: Pumpkin Purée (canned is okay)

1 Tbsp: Vegetable or Coconut Oil

½ tsp: Real Salt

½ tsp: Baking Soda

½ tsp: Baking Powder

1 Egg

½ tsp: Vanilla

⅔ Cup: Paleo Chocolate Chips


Preheat the oven to 350 degrees, then line a baking sheet with a nonstick mat / parchment paper.

In a medium mixing bowl, whisk together the almond flour, tapioca flour, pumpkin pie spice, salt, baking soda, and baking powder.

In another mixing bowl, whisk together the egg, honey, oil, pumpkin purée, applesauce, and vanilla until smooth and well combined.

Pour the wet ingredients in the bowl of dry ingredients and mix until fully combined.

Pour equal parts of the mixture into each mold.

Add the chocolate chips and mix in until well dispersed.

Scoop about balls of dough evenly on the cookie sheet.

Bake for 8-9 minutes.

As the cook time is very short, be sure to check the cookies' progress through the over door. Remember they will continue to cook for a few moments after they're removed from the oven, and harden as they cool. So don't be too concerned if they seem a little soft in the centre.


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