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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
- Mix the egg, coconut sugar, coconut oil, and maple syrup in a medium-size mixing bowl.
- Add in the pumpkin, almond butter, and vanilla and stir to combine.
- Stir in the almond flour, baking soda, pumpkin pie spice, and salt.
- Fold in the chocolate chips.
- Cover the dough and chill it for 20-25 minutes.
- 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.
- Drop the cookies in even-sized balls onto the baking sheet. I used a small ice cream scoop.
- 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.
COMBINE THE EGG, SUGAR, OIL, AND SYRUP MIX IN THE ALMOND BUTTER, PUMPKIN + VANILLA
STIR IN THE FLOUR, BAKING SODA, PUMPKIN PIE SPICE, AND SALT 
FOLD IN THE CHOCOLATE CHIPS
DROP THE DOUGH ONTO A LINED BAKING SHEET BAKE AT 375 DEGREES THEN COOL
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.
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Healthy Pumpkin Chocolate Chip Cookies
- Total Time: 45 minutes
- Yield: 12–15 cookies 1x
- Diet: Gluten Free
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!
Ingredients
- 1 large egg
- ⅓ cup coconut sugar
- 1 tablespoon pure maple syrup
- 2 tablespoons melted coconut oil or butter
- ⅓ cup creamy almond butter
- ⅓ cup pumpkin puree – not pumpkin pie filling
- 1 teaspoon vanilla extract
- 1 ½ cups blanched almond flour
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ cup chocolate chips
- ¼ teaspoon kosher salt – plus more for sprinkling on top
Instructions
- In a medium-size mixing bowl combine the egg, coconut sugar, maple syrup, and melted coconut oil.
- Add in the almond butter, pumpkin, and vanilla and mix to combine.
- Stir in the almond flour, baking soda, pumpkin pie spice, and a pinch of salt.
- Fold in the chocolate chips
- Cover the dough and chill it in the refrigerator for 20-25 minutes.
- 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.
- 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.
- Bake for 14-16 minutes, until the edges start to turn golden brown.
- 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.
- Let them cool for at least 25 minutes and enjoy!
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!
- Prep Time: 30
- Cook Time: 15
- Category: Healthy Desserts
- Method: Baked
- Cuisine: American
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