Pumpkin Chocolate Cookies

My dear friend Suzanne recently told me she had indulged in the best pumpkin cookies EVER. She got them at a bake sale. As Suzanne does so well, she made friends with the gal who had baked them and got a copy of the recipe. The recipe landed in my inbox with a request to make it gluten-, dairy- and egg-free.

Because I’m all about pumpkin right now and also enjoy a challenge, I set to work on this recipe. The result is a cake-like cookie, minimally sweetened and full of deep, dark chocolate. I love the flavor combination of pumpkin and chocolate.

Pumpkin Chocolate Cookies

Makes 24-27 cookies

1/2 cup coconut oil, liquified

2 T. Flax meal dissolved in 5 T. hot water (replacement for two eggs)

1/2 cup coconut sugar

1-15 oz. can pumpkin puree

2 cups almond meal/flour

1 cup teff flour

2 t. baking powder

1 t. baking soda

1 t. fine sea salt

1 T. pumpkin pie spice

1 t. vanilla bean paste or vanilla extract

4 oz. dark chocolate, roughly chopped or chocolate chips of your choice

Preheat oven to 350 degrees.

In bowl of stand mixer, cream coconut oil, flax “egg” slurry, coconut sugar and pumpkin.  Next add dry ingredients, mixing until well combined.  Gently stir in chocolate.

Drop by large spoonfuls onto a lightly oiled or silpat lined baking sheet.  Bake at 350 degrees for 15 to 17 minutes.  Cool on a rack before storing in an airtight container.  These are delicious warm and so good with a cup of coffee!




  1. says

    Hi Johnna,

    I’m Kittie (from Robert and Kittie / Twistybitz) and love the look of your new site! Hope all has been well with you and John! It’s wonderful of you to share your healthy treats and I always look forward to your posts!

    Love, Kittie

    • says

      Hi Kittie! Thanks for the kind words. I’m still getting settled into my new home on the web, lots of healthy treats to share with you very soon! I sure hope to see you and Robert soon, although I may have to be an Italian car to make that happen. 😉

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