Ingredients

The following ingredients have 9 Servings
  • ½ cup coconut oil, melted
  • ¾ cup (183g) canned pumpkin puree, make sure to use pure pumpkin, NOT pumpkin pie filling, see Notes
  • ¾ cup coconut sugar
  • 1 flax egg, 1 tablespoon ground flax + 2.5 tablespoons water, whisk + let set for 5 mins
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup (96g) blanched almond flour
  • ⅓ cup + 1 tablespoon (51g) coconut flour
  • 1 cup (6 oz.) dark chocolate chunks

Instruction

  • In a large mixing bowl, combine the melted coconut oil, canned pumpkin, coconut sugar, flax egg, and vanilla extract. Whisk until completely smooth and combined.
  • Add in the cinnamon, nutmeg, baking soda, baking powder, kosher salt, blanched almond flour, and coconut flour if using. Stir until a smooth dough forms and the dry ingredients are completely incorporated. Stir in the chocolate chunks.
  • Chill the dough for at least one hour, or up to 24 hours. Don’t skip this – you need to let the dough chill so the coconut oil can firm back up and make sure the cookies don’t spread too much.
  • When you’re ready to bake, preheat the oven to 350ºF. Line two baking sheets with parchment paper. Using a large cookie scoop (this one is my favorite), scoop dough onto the cookie sheet, leaving 2” between cookies.
  • Bake for 11-14 minutes, or until crispy on the edges and baked in the center. Store in an airtight container.