Pumpkin Chocolate Chip Cookies (Flourless, Grain Free)

I’m always looking for ways to make my favorite baked goods grain free and flourless whenever I can. My body feels better when I eat less carbs, but that doesn’t mean I don’t still want the “bad” stuff. When it comes to muffins and breads and cakes, I usually need to use almond or coconut flour to go grain free, but cookies are amazing because it’s so easy to go flourless.

The amazing thing about these pumpkin chocolate chip cookies is that they are flourless, ALMOST refined sugar free (the only refined sugar is in the chocolate chips), and they are so easy to make. No need for baking powder or soda. No need to combine dry and wet ingredients in separate bowls. I mean it when I tell you these cookies are the epitome of simple, and when it comes to baking, simple is a beautiful thing.

Oh yeah, and they are FILLED with all of the fall flavors we crave this time of year. I mean it when I want pumpkin and maple EVERYTHING.

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Begin by combining all of your ingredients except the chocolate chips and pecans in a mixing bowl and beat with an electric mixer on medium speed until smooth.
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Then, add the chocolate chips and pecans and fold in with a rubber spatula.

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Cover the bowl with plastic wrap and refrigerate for 15-20 minutes to allow the dough to firm up. When you remove from the refrigerator, scoop one in balls onto a baking sheet. Flatten the cookies with a spoon because they will not spread in the oven. The dough will be very sticky so it’s best not to use your hands because it will just stick to them.

Bake the cookies at 350 degrees for 15-16 minutes. Allow them to completely cool on the baking sheet before removing. You can enjoy the cookies right away for store in an airtight container in the refrigerator or freezer to eat later!

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Pumpkin Chocolate Chip Cookies

  • Servings: 17-18 cookies
  • Difficulty: Easy
  • Print

Ingredients:
1 cup creamy, natural peanut butter
1/2 cup canned pumpkin
1/4 cup pure maple syrup or honey
3 tsp pumpkin spice
1 1/2 tsp vanilla
1/8 tsp salt
1/2 cup mini chocolate chips (70% cacao dark chocolate for paleo)
1/3 cup chopped pecans

Instructions:
1. Combine peanut butter, pumpkin, maple syrup or honey, pumpkin spice, vanilla, and salt in a large bowl. Beat until smooth.
2. Fold in chocolate chips and pecans.
3. Refrigerate cookie dough for 15-20 minutes.
4. Scoop 1 inch balls onto cookie sheet. Flatten with a spoon (these will not spread). This will be a very sticky dough, that’s okay!
5. Bake at 350 degrees for 15-16 minutes. Allow to cool on baking sheet before removing. Enjoy right away or refrigerate to save for later!

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