I have a love/hate relationship with holiday cookie exchanges. Mostly because since joining Whole 30 back in June, I’ve lost 30lbs and never intend to go back up in the scale. However, my weakness is SUGAR and anything sweet. Seriously, it’s a problem. I would forgo chips, cheese and dairy any day of the week but put a chocolate piece of cake in my face and it’s game over.
That said, I have to make six dozen cookies for an upcoming holiday cookie exchange so I researched a “healthier” alternative to the typical sugar cookie. I ended up finding an amazing recipe for Pumpkin Chocolate Chip cookies that are gluten and dairy free. Surprisingly this was super easy to make. I know people who bake say that all the time, but I don’t bake … in fact, I’m pretty horrible at it, so if I was able to master this, then you can give it a shot.
Tip: Before flattening the cookie dough at the end, I added a chocolate chip or two on top just to ensure you see the chocolate chips when its done baking. I think it looks prettier this way.
PALEO PUMPKIN CHOCOLATE CHIP COOKIES
Makes: 2 dozen
Best part: Paleo, Gluten free, Dairy free
- 1 egg
- ⅓ cup creamy almond butter
- ½ cup organic pumpkin puree
- ½ cup organic coconut palm sugar
- 1 tsp pure vanilla extract
- 2 and ½ cups blanched almond flour
- 1 tsp baking soda
- pinch fine grain sea salt
- 1 tsp ground cinnamon
- ½ tsp pumpkin pie spice
- ½ cup Enjoy Life brand dark chocolate morsels*
- Preheat your oven to 350 degrees and line 2 cookie sheets with parchment paper.
- In a large bowl, whisk together the egg, almond butter, pumpkin puree, coconut sugar and vanilla. In a separate mixing bowl, combine the blanched almond flour, sea salt, cinnamon, pumpkin pie spice, and baking soda.
- Once the dry mixture is well combined, slowly mix it into the wet ingredients until fully absorbed and a cookie dough forms. Lastly, stir in the dark chocolate chips.
- The dough will be sticky – I recommend chilling it in the freezer for 10-15 minutes at this point.
- Once the dough is chilled, roll into 24 balls and place evenly on both cookie sheets. With a separate piece of parchment paper, flatten each ball into a cookie shape of about ½ inch thickness.
- Bake in the preheated oven for 10-12 minutes or until just set. Remove from oven and allow to sit for a minute before transferring to wire racks to cool completely. Store leftovers covered in the refrigerator. Enjoy!