Chocolate Chip Punkin Cookies

Chocolate Chip Punkin Cookies
Prep time
Total time
Nothing says Fall and Halloween to us like chocolate chip pumpkin cookies and these are just the treat you need! Benefit: Fiber. Pumpkin is full of it and low in calories… keeping you full for hours.
Serves: 8
  • 1 ¼ cups brown rice flour or Bob’s GF flour blend (most flours should work in this recipe)
  • ½ cup coconut oil
  • ¼ cup pumpkin puree (not pumpkin pie filling)
  • ½ cup coconut sugar (any dry sweetener will work)
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 1 tsp. vanilla extract
  • 1 dash sea salt
  • ¼ - ½ cup mini chocolate chips (we like the Enjoy Life brand)
  • ¼ tsp. cinnamon
  • ¼ tsp. pumpkin pie spice (or a combo of cinnamon, nutmeg and cloves)
  1. In a large bowl mix together oil, pumpkin, vanilla and sugar until smooth.
  2. Add flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Mix well.
  3. Fold in chocolate chips.
  4. Preheat oven to 350˚F.
  5. Place cookie dough in freezer for 15 minutes.
  6. Line baking sheet with parchment paper and form cookies into 1 Tbsp. balls, place on baking sheet and flatten with your thumb.
  7. Bake for 15-18 minutes.
  8. Serve with almond milk!


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