Healthy Pumpkin Chocolate Chip Cookies

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Easy healthy pumpkin chocolate chip cookies. A soft-baked, gluten-free cookie made from real, whole ingredients that you can enjoy every day! This recipe comes together quickly and is a healthy dessert recipe that is refined flour free + refined sugar-free!

Fall is almost in the air, I can’t believe it! But I will say that I am excited about all of the great fall recipes we get to make and eat including these healthy pumpkin chocolate chip cookies.

These cookies are a healthy dessert that you could enjoy every day if you want. Which I love since I pretty much need to have something sweet daily.

Why you will love this pumpkin chocolate chip cookie recipe

• Super easy to make!
• Soft baked, moist with the perfect hint of sweetness.
• Gluten-free!
• Made from simple, whole ingredients
• Refined flour + Refined Sugar-free
• Only 150 calories each!
• A healthy dessert you can have every day!

Ingredients needed to make this recipe

How To Make Healthy Pumpkin Chocolate Chip Cookies

1. Mix the egg, coconut sugar, coconut oil, and maple syrup in a medium-size mixing bowl.
2. Add in the pumpkin, almond butter, and vanilla and stir to combine.
3. Stir in the almond flour, baking soda, pumpkin pie spice, and salt.
4. Fold in the chocolate chips.
5. Cover the dough and chill it for 20-25 minutes.
6. Preheat the oven to 350 degrees F and spray or line a baking sheet. I used a baking mat but you could also use parchment paper and spray it with cooking spray.
7. Drop the cookies in even-sized balls onto the baking sheet. I used a small ice cream scoop.
8. Bake for 14-16 minutes, remove, add more chocolate chips to the tops with a pinch of sea salt and let cool for at least 30 minutes.

These pumpkin chocolate chip cookies are so crazy good, a hint of sweetness + a hint of savory flavor from the pumpkin and pinch of sea salt, a perfect salty + sweet combo.

You may also love these healthy chewy oatmeal chocolate chips cookies that are also easy and better for you than traditional cookies.

Recipe Tips and variations

• Use creamy almond butter and not chunky. The creamy almond butter acts as a binder in these cookies and also makes them super moist.
• To make these lighter, you can use sugar-free dark chocolate chips.
• You can use melted coconut oil or melted butter in this recipe, they both work.
• Add in extras like chopped nuts, dried cranberries, or raisins.
• Let the cookies cool after baking since they will still cook a little bit more and firm up after they are done baking.
• For that bakery-style look, add some more chocolate chips and a pinch of sea salt to the top of the cookies right after they come out of the oven.
• You can store these cookies in an airtight container for up to 3 days!

I hope you try this recipe! If you do, then please leave a rating and comment below.

Healthy Pumpkin Chocolate Chip Cookies

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• Author: Amy
• Prep Time: 30
• Cook Time: 15
• Total Time: 45 minutes
• Yield: 12–15 cookies 1x
• Diet: Gluten Free

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Description

Easy healthy pumpkin chocolate chip cookies. A soft-baked, gluten-free cookie made from real, whole ingredients that you can enjoy every day!  This recipe comes together in less than 30 minutes and is a healthy dessert recipe that is refined flour free + refined sugar-free!

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Scale 1x2x3x

Ingredients

• 1 large egg
• 1/3 cup coconut sugar
• 1 tablespoon pure maple syrup
• 2 tablespoons melted coconut oil or butter
• 1/3 cup creamy almond butter
• 1/3 cup pumpkin puree – not pumpkin pie filling
• 1 teaspoon vanilla extract
• 1 1/2 cups blanched almond flour
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• 1/2 cup chocolate chips
• 1/4 teaspoon kosher salt – plus more for sprinkling on top

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Instructions

1. In a medium-size mixing bowl combine the egg, coconut sugar, maple syrup, and melted coconut oil.
2. Add in the  almond butter, pumpkin, and vanilla and mix to combine.
3. Stir in the almond flour, baking soda, pumpkin pie spice, and a pinch of salt.
4. Fold in the chocolate chips
5. Cover the dough and chill it in the refrigerator for 20-25 minutes.
6. Preheat the oven to 350 degrees F, and line a baking sheet with a baking mat or parchment paper.  If using parchment paper spray it with nonstick cooking spray. 
7. Roll the cookie dough into even-sized balls and place them about 2 inches apart on the baking sheet. You can lighlty press down on each cookie if you prefer them to be a little flatter.
8. Bake for 14-16 minutes, until the edges start to turn golden brown. 
9. Remove and press a few more chocolate chips into the top of each cookie along with a sprinkle of sea salt.  This will give the cookies that nice bakery-style look.
10. Let them cool for at least 25 minutes and enjoy! 

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Notes

• Use creamy almond butter and not chunky. The creamy almond butter acts as a binder in these cookies and  also makes them super moist.
• To make these lighter, you can use sugar-free dark chocolate chips.
• You can use melted coconut oil or melted butter in this recipe, they both work.
• Add in extras like chopped nuts, dried cranberries, or raisins.
• Let the cookies cool after baking since they will still cook a little bit more and firm up after they are done baking.
• For that bakery-style look, add some more chocolate chips and a pinch of sea salt to the top of the cookies right after they come out of the oven.
• You can store these cookies in an airtight container for up to 3 days!

• Category: Healthy Desserts
• Method: Baked
• Cuisine: American

Keywords: pumpkin cookies, gluten free, healthy desserts, pumpkin chocolate chip