GF Pumpkin Chocolate Chunk Cookies

GF Pumpkin Chocolate Chunk Cookies

What I love about GF Pumpkin Chocolate Chunk Cookies

These gluten-free, grain-free Pumpkin Chocolate Chunk Cookies are the perfect nibble for after dinner during the fall months. They are entirely grain-free using just almond flour which is naturally gluten-free, grain-free and lower in carbs! The recipe is quick and easy with the addition of a little chilling time in the fridge. Chilling the dough helps the flour to absorb any excess liquid which makes for a better cookie texture once baked. I love the warming spices of cinnamon and pumpkin spice which make these cookies feel all the more cozy and delicious, especially this time of year.

---

What you will need to make GF Pumpkin Chocolate Chunk Cookies

GF Pumpkin Chocolate Chunk Cookies

fall, autumn, cookies, pumpkin, gluten-free, low-carb, keto, pumpkin spice, baking, almond flour

Dessert

American

Yield: 12-14

Author: Courtney Sketchley

Print

With ImageWithout Image

GF Pumpkin Chocolate Chunk Cookies

These soft and chewy pumpkin cookie with chocolate chunks are the perfect sweet to have on hand this fall!

Prep time: 6 MinCook time: 11 MinInactive time: 1 HourTotal time: 1 H & 17 M

Cook modePrevent screen from turning off

Ingredients

• 1/4 cup unsalted butter, at room temperature
• 1/3 cup brown sugar
• 1/3 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 tsp pure vanilla extract
• 1 egg
• 2 1/2 cups superfine almond flour
• 3/4 tsp pumpkin spice
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/4 cup chocolate chips, plus more for topping
• 1/4 cup chopped dark chocolate, plus more for topping

Instructions

1. In a medium-sized bowl, beat the butter, sugars and vanilla until smooth.
2. Spread the pumpkin puree onto a cutting board and pat dry with paper towel until the paper towels are no longer drenched.
3. Add the pumpkin puree and egg to the bowl and beat until combined.
4. Add the almond flour, pumpkin spice, baking soda and salt and mix until fully combined.
5. Fold in the chocolate chips and chunks, cover and refrigerate the dough for 30 minutes.
6. Preheat the oven to 350F and line a baking sheet with parchment paper.
7. Scoop the dough with a cookie scoop onto the prepared baking sheet and flatten them to your preferred thickness. They won't spread much while baking.
8. Bake in the preheated oven for 11-12 minutes or until they are just starting to brown on the edges.
9. Let the cookies cool for at least 10 minutes on the baking sheet before removing them.
10. Enjoy!

www.strawberrycreamkitchen.ca/gf-pumpkin-chocolate-chunk-cookies

Did you make this recipe?

Tag @strawberry.cream.kitchen on instagram and hashtag it #pumpkinchocolatechunkcookies