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+ servings

Paleo Pumpkin Cookies - Egg Free

Servings: 12
Author: tessa

Ingredients

  • 1/2 cup pumpkin puree I used a dry variety, chioggia pumpkin
  • 1/2 cup palm sugar
  • 1/4 cup melted coconut oil or ghee
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 1/2 cups blanched almond flour you may need more if your pumpkin is wet
  • 1/2 cup tapioca flour
  • 1/2 cup chocolate chips

Instructions

  • Preheat oven to 350 degrees and line a cookie sheet with parchment or a baking mat.
  • In a small bowl, whisk together the pumpkin, oil, sugar, and vanilla.
  • Continue with the baking soda and sea salt.
  • Finish with the almond flour and tapioca flours. The dough should be thick, stiff, and easy enough to handle and roll into balls. Add more flour if necessary to achieve this.
  • Mix in the chocolate chips.
  • Roll approximately 1 1/2 tablespoons of dough into a smooth golf ball sized ball. Place on cookie sheet and press down gently to flatten.
  • Bake for 10 minutes until just set and remove from oven. Cookies will be soft, but they firm up nicely well fully cooled.