Looking for a new sweet treat? These easy-to-make Pumpkin Spice Chocolate Chip Cookies are grain, dairy, and nut-free. They can also be made with keto-friendly ingredient swaps. These are delicious and a real hit with kids and adults.

By: Dr. Michelle Marcoux, ND

Ingredients

Makes: 12-14 cookies

6 tbsp melted coconut oil (or unsalted butter)

2 eggs

½ cup pureed pumpkin (NOT pumpkin pie filling)

¼ cup yacon syrup (for low carb/keto/candida friendly) OR honey or maple syrup

½ tsp apple cider vinegar

1 tsp vanilla

2/3 cup coconut flour

½ tsp baking soda

1/8 tsp salt

1 tsp cinnamon

¼ tsp nutmeg

½ tsp ginger

¼ tsp allspice

1/8 tsp cloves

OR: instead of all those spices, just use 1 tsp cinnamon and 1 tsp pumpkin pie spice

Optional: ½ cup chocolate chips (use stevia-sweetened ones if you need low carb/keto/candida friendly)

Baking with Pumpkin Puree

Canned pumpkin adds moisture, taste, and a lot of healthy vitamins to your baking. Just make sure it’s pumpkin puree you’re buying, vs. pumpkin pie filling. While they can both be found in the baking aisle of the grocery store, pumpkin pie filling has lots of added sugar and spices, while canned pumpkin puree is simply cooked, pureed pumpkin with nothing added – and much healthier for us! 

Instructions

Preheat oven to 350F. Mix wet ingredients with a whisk until well combined. Add dry ingredients and mix until well-incorporated. Stir in chocolate chips gently, if using. Shape dough into 12-14 balls and then flatten with a fork on a cookie sheet. Bake for 15-20 minutes, until edges and bottoms are golden brown and middle is slightly soft. 

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