Get the Recipe: Paleo Almond Flour Pumpkin Cookies
These Paleo almond flour pumpkin cookies are so soft! They are bursting with pumpkin flavor. These one bowl cookies are incredibly easy and so delicious!
Ingredients
- 1 cup almond flour
- ⅓ cup tapioca flour
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice, see note
- 1 tsp baking soda
- ¼ cup pumpkin purée
- 3 tbsp pure maple syrup
- 2 tbsp butter, softened
- 1 egg
- 1 tsp vanilla extract
- ½ cup dark chocolate chips
- sea salt, for garnish
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a mixing bowl, whisk together almond flour, tapioca flour, cinnamon, pumpkin pie spice, and baking soda.
- Then, add in all remaining ingredients except chocolate chips. Stir to combine.
- Once a thick batter has formed, fold in chocolate chips.
- Use a cookie scoop to scoop 1 inch balls of dough onto lined baking pan.
- Bake for 8 to 10 minutes or until cookies are set in the middle.
- Remove from oven. Allow cookies to cool on pan for 5 minutes. Then transfer carefully to a wire rack to cool.
- Finally, sprinkle with sea salt if desired.
Notes
- Tapioca flour can be replaced with arrowroot starch or cornstarch.
- If you don't have pumpkin pie spice, either omit entirely or use a pinch of nutmeg in its place.
- Use pumpkin purée, not pumpkin pie filling.
- Cookie dough will be slightly thick and possibly a little sticky.
- Scoop equal sized 1 inch balls of cookie dough onto lined pan.
- Do not over bake! These cookies will firm up as they cool.
- Store covered at room temperature for up to 4 days.
- Store in fridge for up to 7 days.
- These cookies freeze well.
- This recipe makes about 8 medium sized cookies.
Calories: 192kcal, Carbohydrates: 20g, Protein: 5g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 21mg, Sodium: 162mg, Potassium: 120mg, Fiber: 2g, Sugar: 9g, Vitamin A: 1230IU, Vitamin C: 1mg, Calcium: 84mg, Iron: 1mg