This is a recipe I followed nearly to a “T” from The Frisky Lemon. These Pumpkin Chocolate Chip Cookies are made with coconut flour & contain NO EGGS. This is pretty unusual for a coconut flour baking recipe. Usually, it is very egg heavy.
I have stated many times that I prefer baked goods made from almond flour over coconut flour. That still holds true, but I am avoiding eating nuts for a while. I also accidentally purchased a 5 lb bag of coconut flour when I meant to get flakes, so I have a lot of flour to practice with.
Everybody in the family ate this and liked them, within reason. I could tell the kids prefer the texture of almond flour over these, but they ate them up happily. The hubby was more vocal about it, but he still ate his, too. I thought they had a nice pumpkin taste and I preferred them much over any of the coconut flour goods I have made, with the exception of the chocolate cupcakes that I made from Elana’s Pantry. I will make these again soon.
Pumpkin Chocolate Chip Cookies
The Frisky Lemon adapted these from Food Lover’s Primal Palate
- 1/2 cup coconut flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup maple syrup (or honey)
- 1/2 cup canned pumpkin
- 1/2 cup butter (or coconut oil), melted
- 1 Tbsp vanilla extract
- 1/2- 3/4 cup mini-chocolate chips (I use Enjoy Life brand)
- Preheat the oven to 350 F
- In a large bowl, mix the melted butter (coconut oil), pumpkin, maple syrup/honey and vanilla until well combined
- In a small bowl, mix the coconut flour, baking soda, salt and spices
- Gradually add the dry ingredients to the wet, making sure to mix with a hand mixer or vigorously with a spoon to avoid clumps
- Add your chocolate chips
- Scoop on a parchment lined baking sheet (I used my smallest scoop and ended up with about 18 cookies)
- Bake for 15 to 20 minutes
- Allow to cook on a wire rack.