Print

Almond Flour Pumpkin Cookies with Chocolate Chips Recipe

5 from 4 reviews

These are not too sweet, full of pumpkin spice flavor and have that cake-y texture that you would expect from a pumpkin cookie.

Scale

Ingredients

Instructions

  1. Preheat the oven to 350 degrees. Line a baking sheet with a non-stick mat or parchment paper.
  2. In a mixing bowl, whisk together the almond flour, tapioca flour, pumpkin pie spice, salt, baking soda, and baking powder.
  3. In another mixing bowl, whisk together the egg, pumpkin puree, apple sauce, honey, oil, and vanilla until smooth and well combined. Pour the wet ingredients into the bowl of dry ingredients and whisk until fully combined. Add the chocolate chips and mix in until well dispersed.
  4. Scoop about 2 T. rounds of dough 2 inches apart on prepared baking sheet.
  5. Bake in preheated oven for 8-9 minutes.
  6. Store in an airtight container. Best eaten same day made.

Keywords: almond flour, tapioca flour, pumpkin, chocolate chips, Paleo pumpkin cookies

Recipe Card powered by