Paleo Pumpkin Cookies (GF)

I love fall and the seasonal flavors that come with it. This cookie recipe came about because I wanted to make sure I got my share of pumpkin yumminess. I kept getting requests for this recipe because it was such a big hit!! Now, I wasn’t going to post it because I dislike measuring. I’m one of those people who adds a pinch of this and a dash of that but these cookies were so good I busted out my measuring cups just for you.

Enjoy and let me know what you think in the comments below!

Ingredients:

Wet

1 can organic pumpkin puree

3 eggs

3 TBS Maple syrup

1/2 Cup almond milk or favorite dairy replacement

¼ C almond butter

3 TBS melted butter

1 teaspoon vanilla

Dry

2 ½ tsp Pumpkin spice

½ C almond flour

1 tsp baking soda

½ C dark fair trade chocolate chips (optional)

pinch of sea salt

Let’s do this!

Mix wet ingredients together until well combined. * Add in the butter last and make sure it is not so hot that it will start cooking the eggs and get them lumpy. I drizzle it in at the end.

Combine dry ingredients except chocolate chips in a separate bowl. Use a fork to fluff and combine the ingredients, getting out any lumps in the almond flour.

Slowly add dry ingredients to the wet while mixing. I like this mixer: KitchenAid K45SSOB 4.5-Quart Classic Series Stand Mixer, Onyx Black

After the ingredients are well combined, stir in chocolate chips.

The cookie batter is going to look runny if you’re not use to making paleo cookies. This is totally ok. If it looked like regular cookie dough it would turn out super dry.

You’ll want to spoon about a TBS and ½  per cookie.

Bake 350 for 25 min

Tags: Paleo, gluten free, Jenn Visser, recipes, pumpkin, pumpkin cookies, chocolate chips, paleo cookies, paleo desserts, healthy recipes, Healthy Hub Massage & Wellness