Pumpkin Chocolate Chip Cookies (Egg-free, Grain-free, Nut-free)
User Reviews
5
Pumpkin Chocolate Chip Cookies (Egg-free, Grain-free, Nut-free)
Description
These Pumpkin Chocolate Chip Cookies use coconut flour and arrowroot starch to create a grain-free and egg-free dough, relying on pumpkin puree and coconut oil for moisture and richness. The spices of cinnamon, ginger, and cloves contribute warm autumnal flavors that complement the pumpkin. The dough is thick and uniform but may have clumps from coconut oil depending on mixing temperature. Chocolate chips are incorporated for sweet notes that contrast with the earthy spices.
Shaped by hand on a lined baking sheet, the cookies do not spread much in the oven, maintaining a rustic form. Baked at 350°F for 15 minutes, they emerge soft and require cooling time to firm up. The final texture balances a dry, firm exterior with a moist, chewy interior, making them satisfying yet gentle to bite.
These cookies suit those avoiding eggs, grains, and nuts but seeking comforting baked goods with tender centers and spice. They can be stored sealed at room temperature for a couple of days or refrigerated up to two weeks to extend freshness. Allowing cookies to cool fully before removal helps maintain their shape.
Ingredients
- 5 tablespoons coconut flour
- 5 tablespoons water
- 1/4 cup arrowroot starch
- 6 tablespoons coconut sugar
- 1/4 cup pumpkin puree
- 2 tablespoons coconut oil melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cloves ground
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper. Combine the flour, water, arrowroot, sugar, pumpkin, coconut oil, and spices in a large bowl, and mix well until a thick and uniform dough is formed. (The coconut oil may clump, depending on the temperature of the water you use, so be sure to mix well until all of the clumps are gone.) Stir in the chocolate chips, then spoon the batter onto the lined baking sheet, using your hands to flatten and shape the dough-- these cookies won't spread much.
- Bake at 350F for 15 minutes, then remove the pan from the oven and allow the cookies to cool for at least 15 minutes before attempting to remove them from the pan. These cookies will be very soft to the touch at first, but will firm up as they cool. The final texture should be dry and firm on the outside, and moist and chewy on the inside.
- Store any remaining cookies in a sealed bag for up to 2 days at room temperature, or up to 2 weeks in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Sodium | 32mg | 1% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 955IU | 19% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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