Pumpkin Chocolate Chunk Cookies
Pumpkin Chocolate Chunk Cookies
These gluten-free, pumpkin chocolate chunk cookies are the perfect nibble for after dinner. They are entirely grain-free using just almond flour and can be made low-carb and keto depending on what sweetener you use. They are insanely easy to make and only take about 5-10 minutes to prep. You do, however, have to account for the 1 hour that the dough sits in the fridge. This helps all of the ingredients to meld together and “marinade.” Another important tip to remember is to be sure to squeeze out all of the liquid from the pumpkin puree. If you skip this step, the cookies will be too wet and soggy. So if you remember one thing, let it be that!
It’s so nice to have a batch of these on hand for the holidays or even for when you just crave something sweet. It’s a healthier alternative to the classic wheat flour cookies. So many people have sensitivities these days too, so it’s always good to have a couple of staple gluten-free etc. recipes on hand for when you are entertaining or bringing dessert to share. You can use whatever type of chocolate you prefer. I like to use sugar-free chocolate chips and extra dark chopped chocolate, but any kind you like will work.
Pumpkin Chocolate Chunk Cookies
Pumpkin Chocolate Chunk Cookies
Ingredients
- 1/4 cup unsalted butter, at room temperature
- *1/3 cup brown sugar
- *1/3 cup granulated sugar
- *1/2 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
- In a medium-sized bowl, beat the butter and brown sugars until smooth.
- *Spoon the pumpkin puree onto a dish towel and ring it out over the sink to release excess liquid. It should go from 1/2 cup to 1/4 cup once rung out.
- Add the vanilla, pumpkin puree and egg to the bowl and beat until combined.
- Add the almond flour, pumpkin spice, baking soda and salt and mix until fully combined.
- Fold in the chocolate chips and chunks, cover and refrigerate the dough for 1 hour.
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Scoop the dough with a cookie scoop onto the prepared baking sheet and flatten them to your preferred thickness.
- Bake in the preheated oven for 11-12 minutes or until they are just starting to brown on the edges.
- Let the cookies cool for at least 10 minutes on the baking sheet before removing them.
- Enjoy!
Notes
*It's imperative that the pumpkin puree is rung out or else the cookies will be too wet and soggy. Be sure not to skip this step!
*You can use any 1:1 equivalent alternative to the sugars.