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–+ servings
stack of pumpkin spice cookies on white plate

Pumpkin Spice Cookies (paleo, vegan, low-carb options)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 12
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 32 minutes
These chewy pumpkin spice cookies are sure to be a hit with your paleo / vegan friends as well as gluten-eaters! This recipe also has a low-carb option.

Ingredients

  • 1 cup (100 grams) finely ground blanched almond flour see notes
  • 1/4 cup (32 grams) coconut flour see notes
  • 1 tablespoon pumpkin pie spice see notes
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons (84 grams) coconut oil softened but NOT melted, see notes; or unsalted butter, room temperature
  • 3/4 cup (150 grams) coconut sugar very tightly packed; or brown sugar; or Lakanto Monkfruit Sweetener for low-carb; see notes
  • 6 tablespoons (98 grams) natural almond butter the kind with just almonds in it and no added fat / sugar, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg room temperature; or 1 chia egg for vegan, see notes
  • 1 1/4 cups (213 grams) chocolate chips divided; make sure to use paleo-friendly / vegan / low-carb chocolate chips, if desired

Instructions

  • In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda, pumpkin pie spice and salt. Set aside.
    1 cup (100 grams) finely ground blanched almond flour, 1/4 cup (32 grams) coconut flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda, 1/4 teaspoon salt
  • In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the coconut oil, coconut sugar, almond butter and vanilla at medium speed until well combined, about 1 minute.
    6 tablespoons (84 grams) coconut oil, 3/4 cup (150 grams) coconut sugar, 6 tablespoons (98 grams) natural almond butter, 1 1/2 teaspoons vanilla extract
  • Beat in the egg on low and mix until well incorporated.
    1 large egg
  • Stir in the flour mixture until well combined.
  • Then stir in 1 cup (170 grams) chocolate chips (ignore the quantity listed below - it's a technical error I can't change). Place the bowl in the refrigerator for about 1 hour or until the dough is firm.
    1 1/4 cups (213 grams) chocolate chips
  • Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
  • Roll the dough into 8 (75-gram) balls and place the remaining 1/4 cup (43 grams) of chocolate chips (ignore the quantity listed below - it's a technical error I can't change) on the top and on the sides of the dough balls. Place 4" apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
    1 1/4 cups (213 grams) chocolate chips
  • Bake for 11-14 minutes or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
  • Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.

Notes

  • If you don't have almond flour, you could try a different type of nut flour. Unfortunately, nuts flours aren’t interchangeable with non-nut flours. I’ve heard of people using sunflower seed flour as a sub but I've never tried it and have no idea if it'd work here.
  • There's no sub for coconut flour.
  • You can make your own pumpkin spice using:
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1/8 teaspoon ground gloves
  • If you use slightly melted coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate. If your coconut oil is a little melty, put it in the fridge for about 10-20 minutes or until firmer, like softened butter.
  • I don't recommend using honey, maple syrup, date syrup, etc. They make the cookies very cakey and in my opinion, not worth making.
  • I don't recommend making these with peanut butter. I’ve made these so many times with homemade peanut butter (with just peanuts and salt in it) and while the cookies aren’t a disaster, I just don’t think they’re very good. The texture is so different from the almond flour version and they’re not very peanut butter-y. Here's how to make your own almond butter.
  • I used 1 tablespoon of ground chia egg + 2.5 tablespoons of water for my chia egg.
  • For paleo: use coconut sugar, coconut oil, and paleo chocolate.
  • For dairy-free: use coconut oil and dairy-free chocolate.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 305kcalCarbohydrates: 26gProtein: 4gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.002gCholesterol: 14mgSodium: 171mgPotassium: 123mgFiber: 3gSugar: 18gVitamin A: 21IUVitamin C: 0.1mgCalcium: 66mgIron: 1mgNet Carbs: 23
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