DifficultyBeginner

Fall is the start of baking season, though I will say that for me, baking season is year round. For myself, baking is my passion and creating healthier treats, like these cookies, is therapy. These cookies are inspired by a traditional recipe by Lauren of Instagram’s “Healthy Home Bakes”. My version is grain, dairy, refined sugar and egg free and super easy to whip up from leftover canned pumpkin. They are a chewy cookie and depending on how chewy you like your cookies, made chewier if you cook them less and make them thicker. They are healthy enough that you can even eat them for breakfast! You can use your favourite all purpose paleo flour or gluten free flour blend in these. Because the dough is fairly stiff you will need to flatten down the rolled balls with your palms. Unlike traditional cookies made with gluten and refined sugars/ingredients, gluten & grain free cookies typically won”t spread as easily when they bake, so you need to give them a little help by flattening them before you bake them.
Why do I use coconut oil instead of vegan “butter” you may wonder? Firstly I prefer using refined coconut oil in cookies as it creates a better texture in the cookies than traditional coconut oil (regular coconut oil can cause the batter to be more loose but will still work in cookies). Refined coconut oil has a neutral non-coconut-ey flavour. Vegan butter is much more expensive than coconut oil, and is often made with many ingredients, including some not so healthy oils. There are a few brands of vegan butter that I do like and have limited ingredients such as: “Wild Brine” “Miyoko’s Creamery” and “Melt”. If dairy is not an issue for you you can use unsalted butter. The cookies will spread more when using butter.

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Yields24 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 ½ cup refined coconut oil or vegan butter
 1 cup coconut sugar
 1 tsp vanilla extract
 ¼ cup plus 2 tbsp pumpkin purée (not pumpkin pie filling)
 ½ tsp baking soda
 1 pinch fine sea salt
 just shy (scant) 1 1/2 cups Paleo or Gluten free all purpose flour blend I used XO baking company AP GF flour
 1 ½ tsp pumpkin pie spice
 1 cup chocolate chips I used Pascha 85% extra bittersweet chips (very low in sugar)
1

Preheat oven to 350 F. Line a baking sheet with parchment paper. Use a hand mixer to cream oil/butter sugar, vanilla and pumpkin purée for at least a minute or two.

2

Sift dry ingredients over the wet and mix by hand or with hand mixer until you have a stiff dough. Fold the chocolate chips, using a spoon or spatula, into the dough and stir until well incorporated. Roll dough into 1 1/2 inch diameter balls and place no more than 12 balls spaced evenly on lined baking sheet. Use the palm of your hand to flatten each dough ball and bake in centre of oven for 12-16 minutes.

3

Allow cookies to cool on the sheet for at least 10 minutes before transferring to a wire cookie rack as they are very fragile when first out of the oven. Store in an airtight container for up to 3 days or freeze for up to 3 months.

Ingredients

 ½ cup refined coconut oil or vegan butter
 1 cup coconut sugar
 1 tsp vanilla extract
 ¼ cup plus 2 tbsp pumpkin purée (not pumpkin pie filling)
 ½ tsp baking soda
 1 pinch fine sea salt
 just shy (scant) 1 1/2 cups Paleo or Gluten free all purpose flour blend I used XO baking company AP GF flour
 1 ½ tsp pumpkin pie spice
 1 cup chocolate chips I used Pascha 85% extra bittersweet chips (very low in sugar)

Directions

1

Preheat oven to 350 F. Line a baking sheet with parchment paper. Use a hand mixer to cream oil/butter sugar, vanilla and pumpkin purée for at least a minute or two.

2

Sift dry ingredients over the wet and mix by hand or with hand mixer until you have a stiff dough. Fold the chocolate chips, using a spoon or spatula, into the dough and stir until well incorporated. Roll dough into 1 1/2 inch diameter balls and place no more than 12 balls spaced evenly on lined baking sheet. Use the palm of your hand to flatten each dough ball and bake in centre of oven for 12-16 minutes.

3

Allow cookies to cool on the sheet for at least 10 minutes before transferring to a wire cookie rack as they are very fragile when first out of the oven. Store in an airtight container for up to 3 days or freeze for up to 3 months.

Pumpkin Chocolate Chip Cookies (Paleo Vegan)