We are over halfway through October which means that pumpkin season is in full swing. When the lovely Natalie from In Nat’s Shoes suggested we do another coast to coast cookie swap, I immediately knew I needed to make some grain free pumpkin chocolate chip cookies to share.
I originally found a recipe for Sweet Potato cookies in Paleo Magazine, and decided to swap the sweet potato for pumpkin, and add some chocolate chips, because why not? A lot of people are often skeptical of paleo baked goods, but I wanted to prove everyone wrong by creating these pumpkin gems.
The cookies have minimal ingredients and are sweetened with honey, but you can definitely jazz them up with cranberries, coconut, chopped nuts…the sky’s the limit!
I was pretty pleased with how the cookies turned out and hopefully my cookie recipients were as well! I was lucky enough to get some chocolate caramel cookies from Domestic Wannabe, chocolate chip coconut almond cookies from Foodologie, and cinnamon sugar cookies with apple topping from Urban Chick’s Foodie Ventures. Needless to say, the cookies did not last long in our house.
Grain Free Pumpkin Chocolate Chip Cookies (adapted from a recipe in Paleo Magazine)
1 cup blanched almond flour
1 cup canned pumpkin
1/2 cup chopped pecans
1/2 cup semisweet chocolate chips
1/4 cup unsweetened almond milk
2 tbsp maple syrup
1 tbsp cinnamon
1/2 tsp baking powder
pinch of salt
Preheat your oven to 400F. In a small mixing bowl whisk together all of your dry ingredients.
In a larger bowl, mix your pumpkin, maple syrup, almond milk and egg until well combined. Fold your dry ingredients into your wet mixture and continue mixing until blended.
Grease a baking sheet or line with parchment paper and gently place small spoonfuls of cookie dough onto the baking sheet.
Bake for 20-25 minutes, then enjoy!
Thanks ladies for participating in the Coast to Coast Cookie Swap again! To see their recipes, be sure to check out their blogs as well:
Natalie: In Nat’s Shoes
Jazzy: Jazzy Jonez
Amber: Domestic Wannabe