If you’re looking for a healthy and tasty fall dessert, these pumpkin chocolate chip cookies with almond flour are the perfect choice! They’re gluten-free, low-carb, and loaded with nutritious ingredients like pumpkin puree and almond flour. Plus, they’re so easy to make – you can whip up a batch in just 30 minutes. So why not treat yourself to a delicious and guilt-free treat today?
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 1/3 cup honey
- 1/4 cup coconut oil, melted
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup dark chocolate chips
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the almond flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the pumpkin puree, honey, coconut oil, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Stir in the chocolate chips.
- Scoop the dough onto the prepared baking sheet using a cookie scoop or spoon.
- Bake for 15-18 minutes or until the cookies are golden brown and set.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy your delicious and healthy pumpkin chocolate chip cookies!
One serving (1 cookie) of these healthy pumpkin chocolate chip cookies contains:
- Calories: 120
- Protein: 2g
- Fat: 8g
- Carbohydrates: 12g
- Fiber: 1g
- Sugar: 9g
Prep Time: 10 minutes
Cook Time: 15-18 minutes
Total Time: 25-28 minutes
- Baking sheet
- Parchment paper
- Large mixing bowl
- Cookie scoop or spoon
- Wire rack
These healthy pumpkin chocolate chip cookies are delicious on their own, but you can also serve them with a glass of almond milk, tea, or coffee. They also make a great addition to any fall-themed dessert table or potluck.
You can easily customize these healthy pumpkin chocolate chip cookies to suit your taste. Here are some ideas:
- Substitute the chocolate chips with raisins, dried cranberries, or chopped nuts.
- Add 1/2 tsp of pumpkin pie spice for an extra dose of fall flavor.
- Use maple syrup instead of honey for a different flavor profile.
If you don’t have almond flour, you can use another type of nut flour or gluten-free all-purpose flour. You can also use regular all-purpose flour if you’re not following a gluten-free diet. If you don’t have coconut oil, you can use butter or another type of oil. If you don’t have pumpkin puree, you can use mashed sweet potato or butternut squash.
Store these healthy pumpkin chocolate chip cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.
- Make sure your almond flour is fresh and doesn’t have a rancid smell. This can affect the flavor of your cookies.
- Don’t overmix your dough, or your cookies may turn out tough.
- Let your cookies cool completely before storing them, or they may become soggy.
- Use a cookie scoop for even-sized cookies that will bake evenly.
You can make these healthy pumpkin chocolate chip cookies vegan by substituting the egg with a flax egg or chia egg.
Frequently Asked Questions
Yes! These cookies are made with nutritious ingredients like almond flour and pumpkin puree, and they’re sweetened with honey instead of refined sugar.
Absolutely! You can make these cookies up to 2 days in advance and store them in an airtight container at room temperature.
Can I use a different type of chocolate?
Yes! You can use milk chocolate or white chocolate chips if you prefer. Just keep in mind that they’ll be sweeter than dark chocolate chips.
These healthy pumpkin chocolate chip cookies are one of my favorite fall treats. They’re so easy to make, and they taste amazing! I love that they’re gluten-free and low-carb, so I can indulge without any guilt. The combination of pumpkin and chocolate is perfect for fall, and the almond flour adds a nice nuttiness to the cookies. I highly recommend giving this recipe a try – you won’t be disappointed!