Serves 12
25 min
Pumpkin Chocolate Chip Cookies
Recipe GLPR88856e1b66372c
Naturally gluten-free and dairy-free pumpkin cookies packed with warm spices, chocolate chips, and a hint of maple sweetness. These dense, chewy cookies are made with coconut flour and palm shortening for a rich, satisfying treat that's perfect for fall.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup palm shortening
1 cup pumpkin puree
1 cup pure maple syrup
6 large eggs
1 tsp vanilla extract
2 cups coconut flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp salt
10-oz bag dairy-free chocolate chips
1 cup chopped walnuts (optional)
Directions
Preheat your oven to 350°F. Line a cookie sheet with parchment paper or lightly grease it.
In a stand mixer, combine the palm shortening, pumpkin puree, maple syrup, eggs, and vanilla extract. Beat on medium speed until well incorporated. The mixture may appear slightly separated—this is normal with palm shortening.
In a separate bowl, sift together the coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Add the dry ingredient mixture to the wet ingredients in two batches (roughly ½ cup each), mixing on medium speed after each addition until fully combined. The batter will become increasingly thick and dense.
Fold in the dairy-free chocolate chips and chopped walnuts (if using) until evenly distributed throughout the batter.
Spoon rounded portions of batter onto the prepared cookie sheet, spacing them about 2 inches apart.
Bake for 15 minutes, or until the tops are set and lightly golden. The centers should be firm when gently pressed.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
