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Chocolate Pumpkin Cookies - Gluten Free, Paleo

Choco Pumpkin Cookies

Snehal Vaidya
The Choco Pumpkin Cookies are perfect for the fall as they are chewy, delicious and extremely easy to put together. These cookies are Paleo, free of gluten and refined sugars and are something you dont want to miss out on
Cook Time 35 mins
Course Snacks
Cuisine American

Equipment

  • Mixing bowl
  • Spatula
  • Sieve
  • Cookie Scoop or a Spoon
  • Baking tray
  • Parchment Paper

Ingredients
  

  • 1 cup Almond Flour 125 gms
  • 1/2 cup Coconut Sugar
  • 1 tbsp Tapioca Flour
  • 1 tbsp Psyllium Husk
  • 2 Eggs - 2 Large, Brown, Organic
  • ½ cup Pumpkin Pureé
  • 40 gms Dark Chocolate 90% and above
  • ½ tsp Baking Soda
  • ½ tsp Cream of tartar
  • 2 tsps Pumpkin Pie spice
  • 1 tsp Pure Vanilla Extract
  • 2 tbsps Maple Syrup
  • ¼ cup Pure Desi Ghee

Pumpkin Pureé

  • 1 Pumpkin whole

Home made Pumpkin pie spice

  • 3 tbsps Ground Cinnamon
  • 2 tsps Ground Ginger
  • 2 tsps Nutmeg - 2 teaspoons 
  • 1 tsps All Spice
  • 1 tsp Ground Cloves

Instructions
 

  • Preheat your oven to 350 degrees
  • Chop the dark chocolate into small pieces and set aside
  • In a large mixing bowl combine Almond flour and coconut sugar (After sifting them both)
  • To this add baking soda, cream of tartar, tapioca flour, psyllium husk and pumpkin pie spice & Mix well
  • In another bowl crack eggs and beat them well
  • Add vanilla extract, maple syrup, pumpkin pureé and desi ghee & mix well
  • Melt the dark chocolate in the microwave by heating it at a 15 seconds interval & add this to the bowl
  • Add the wet ingredients to the dry ingredients
  • Mix everything until well incorporated
  • Take the cookie scoop or a spoon and put out dollops of the batter on a baking pan lined with a sheet of parchment paper
  • With the help of your hand gently flatten each dollop from the top and use your fingers to rotate the top of the batter in a circular motion to give it a cookie like appearance
  • This recipe should yield about 12 equal sized dollops / cookies
  • Garnish with chopped dark chocolate if you like
  • Bake them for 15 minutes
  • Remove and let cool
  • Devour

Pumpkin Purée

  • Preheat your oven to 450 degrees
  • Slice open a pumpkin and remove the seeds and the fibre from the middle
  • Place the Pumpkin skin side up on a baking pan lined with a sheet of parchment paper
  • Bake for 35 minutes
  • Remove and let cool
  • Remove the skin and chop the baked pumpkin into cube size pieces
  • Now run these pieces through a blender for a smooth pureé. You can also mash them together with the back of a spoon
  • Store the pureé in the fridge and use when desired

Home made Pumpkin Pie Spice

  • Mix the spices together ans tore them in an air tight container

Video