Description
Delight in these soft and flavorful Pumpkin Almond Cookies, perfect for autumn or anytime you crave a cozy treat. Made with wholesome almond and coconut flours, pumpkin puree, warm pumpkin spice, and studded with milk chocolate chips, these cookies offer a lovely balance of sweet, spice, and nutty goodness. They’re simple to prepare, baking up in just 10 minutes, making them ideal for an easy homemade snack or dessert.
Ingredients
Scale
Wet Ingredients
- 1/2 cup pumpkin puree
- 1 medium egg
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp coconut oil
Dry Ingredients
- 1 1/2 cups almond flour
- 3 tbsp coconut flour
- 1 tbsp pumpkin spice
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
Additional
- 1/3 cup milk chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Melt Coconut Oil: Place the coconut oil in a small bowl and microwave it for just a couple of seconds until melted. Allow it to cool slightly before using.
- Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, egg, maple syrup, and vanilla extract until combined. Then stir in the cooled melted coconut oil thoroughly.
- Combine Dry Ingredients: In a separate medium bowl, mix almond flour, coconut flour, pumpkin spice, cinnamon, baking soda, and salt until evenly distributed.
- Incorporate Dry into Wet: Gradually add the dry mixture to the wet ingredients in parts, gently folding with a rubber spatula until just combined to keep the batter light and tender.
- Add Chocolate Chips: Fold in the milk chocolate chips evenly throughout the dough for pockets of melty sweetness.
- Shape Cookies: Scoop about 2 tablespoons of dough into your hand and roll it into a ball. Place each ball on the prepared baking sheet. You should make approximately 16 cookies.
- Form the Cookies: Gently press each dough ball with your fingers or palm to flatten and shape into cookies. The dough will hold its shape well, so shape them as desired.
- Bake: Bake in the middle rack of the oven for 10 minutes until set and lightly golden on the edges.
- Rest and Cool: Remove the baking sheet from the oven and let the cookies rest on it for 4-5 minutes. Then transfer them to a cooling rack to cool completely before serving for best texture.
Notes
- Using almond and coconut flour gives the cookies a rich, nutty flavor and makes them gluten-free.
- Allow melted coconut oil to cool before mixing to prevent cooking the egg or affecting dough texture.
- Press cookies gently but firmly into shape; they won’t spread much while baking.
- These cookies keep well stored in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.
- You can substitute dairy-free chocolate chips to keep this recipe dairy-free as well.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 7g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
