These pumpkin cookies with chocolate chips are made with simple, flavorful fall ingredients! They're healthy enough to be eaten for breakfast since they're made with nutritious ingredients.
Here's what you'll need...
– 1 ½ cups almond flour
– ½ cup coconut flour
– 1 ½ teaspoon ground cinnamon
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– ½ teaspoon fine sea salt
– 1 cup canned pure pumpkin
– ¼ cup honey
– 2 tablespoons coconut oil melted
– 1 large egg
– 1 tablespoon vanilla extract
– ½ cup semi-sweet chocolate chips
- Baking Sheets
- Parchment Paper
- Mixing Bowls
- 3 tablespoon cookie scoop
Preheat the oven to 350 °F. Line two baking sheets with parchment paper and set aside.
In a medium mixing bowl, add almond flour, coconut flour, ground cinnamon, baking soda, baking powder, and sea salt. Whisk until ingredients are incorporated and no lumps remain.
In a large mixing bowl, add canned pumpkin, honey, and coconut oil. Mix to combine. Add the egg, mix, followed by the vanilla extract. Slowly add the dry ingredients, mixing until well blended. Dough will be thick. Stir in chocolate chips.
Using a 3 tablespoon cookie scoop, scoop dough into balls and place 2 inches apart on the lined parchment baking sheets. Flatten cookies using your hands so they are about ½ an inch tall.
Bake for 17-20 minutes. Once removed from the oven, immediately transfer to a cooling rack to fully cool. Store in an airtight container at room temperature for up to 5 days.
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