Desserts & Treats

Paleo Pumpkin Chocolate Chip Molasses Cookies (+ 3 cookie textures)

Paleo Pumpkin Chocolate Chip Cookies – gluten free, (almost) vegan, pumpkin cookies with three different flour blends to give you your own perfect cookie texture! Flavoured with organic blackstrap molasses and pumpkin pie spice + no eggs involved at all!

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Paleo Pumpkin Chocolate Chip Molasses Cookies - 3 different textures for the ultimate perfect pumpkin cookie. Gluten free, paleo and (almost) vegan recipe.

We all have our “perfect” cookie; some people like the soft, chewy cookie, some like their cookies crunchy on the outside, chewy in the center, some people like their cookies cake-like, some people like their cookies like British biscuits and that’s it! Being on the Paleo diet, the lack of gluten . However, I have found a way to nail different cookie textures, all delicious in their own way, to give you your perfect pumpkin cookie!

The way I have done this is with flour blends; my testing stages of this Paleo Pumpkin Chocolate Chip Molasses Cookies recipe brought about three different textured cookies; all with the same great taste! I used a blend of almond flour, coconut flour, and tapioca flour to achieve this. Now, as almond flour can be expensive, I was also looking for a way I can save a little without going all in to use almond flour for crunchiness. That’s where the coconut flour and tapioca flour come in (my favourite brands are highlighted).

Paleo Pumpkin Chocolate Chip Molasses Cookies - sweetened with organic blackstrap molasses and spiced with pumpkin pie spices these are the perfect pumpkin cookies. Gluten free, paleo and (almost) vegan recipe.

Here are the different textures / flour blends I was able to come up with:

Soft and chewy pumpkin cookies blend

  • 1 + ½ cup almond flour
  • ½ cup tapioca flour

Crunchy outer, chewy, cake-like pumpkin cookies blend (pictured):

  • 1 cup almond flour
  • ½ cup coconut flour
  • ½ cup tapioca flour

Crunchy pumpkin cookies blend (like British biscuits):

  • 1 + ½ cup almond flour
  • ½ cup coconut flour

*Please note that the flatter you make your pumpkin cookies, the crunchier they will get with this blend.

Paleo Pumpkin Chocolate Chip Molasses Cookies - sweetened with organic blackstrap molasses and spiced with pumpkin pie spices these are the perfect pumpkin cookies. Gluten free, paleo and (almost) vegan recipe.

With WhittyPaleo, I have always tried to give you a template that you can adjust and make your own with my paleo recipes. I want you guys to take this paleo template and make it work for you and your body (because only you know the ins and outs of your biological make up!).

These flour blends aim to give you your perfect kind of paleo pumpkin cookie, but they don’t stop here! I always incorporate some type of flour blend for my baking recipes; this is because paleo flours can be a little expensive so I want to make sure I use them as frugally as possible.

I will try to add some pictures of the way these delicious gluten free pumpkin chocolate chip cookies look with each flour blend however; I’m not sure pictures can show the actual texture of a cookie (trust me, I’ve been disappointed on many occasions).

These delicious Paleo Pumpkin Chocolate Chip Molasses Cookies are sweetened with – yep, you guessed it – organic blackstrap molasses and flavoured with pumpkin pie spice. Just everything you really need in an autumn cookie!

Paleo Pumpkin Chocolate Chip Molasses Cookies - Gluten free, paleo and (almost) vegan recipe. Sweetened with organic blackstrap molasses and spiced with pumpkin pie spices these are the perfect pumpkin cookies.

Paleo Pumpkin Chocolate Chip Molasses Cookies - 3 different textures for the ultimate perfect pumpkin cookie. Gluten free, paleo and (almost) vegan recipe.
5 from 1 vote
Paleo Pumpkin Chocolate Chip Molasses Cookies - 3 different textures for the ultimate perfect pumpkin cookie. Gluten free, paleo and (almost) vegan recipe.
Paleo Pumpkin Chocolate Chip Molasses Cookies (+ 3 cookie textures)
Prep Time
7 mins
Cook Time
15 mins
Total Time
22 mins
 
Paleo Pumpkin Chocolate Chip Molasses Cookies – gluten free, (almost) vegan, pumpkin cookies with three different flour blends to give you your own perfect cookie texture! Flavoured with organic blackstrap molasses and pumpkin pie spice + no eggs involved at all!
Course: baked, Cookie
Cuisine: Paleo
Keyword: paleo
Servings: 12 cookies
Calories: 145 kcal
Author: WhittyPaleo
Ingredients
WET
  • ½ cup coconut oil, melted
  • ½ cup pumpkin puree
  • ¼ cup organic blackstrap molasses
  • ¼ cup raw honey, (sub with another ¼ cup molasses to keep vegan)
  • 1 tbsp vanilla extract
DRY
  • Your choice of flour blend (use any listed the excerpt or notes)
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp all spice
  • ¼ tsp ginger
  • ½ tsp pink himalayan salt
  • ½ tsp baking soda
Optional:
  • ½ cup dark chocolate chips
Instructions
  1. Preheat your oven to 175C/350F
  2. Mix all your wet ingredients in a large mixing bowl.
  3. Sieve in your dry ingredients into the bowl and mix to incorporate.
  4. Form into cookie shapes*, depending on your size preference and place on a baking mat or parchment paper.
  5. Bake anywhere from 10-15minutes or 15-20 minutes**.
  6. Let cool for 5 mins on tray then transfer to cooling rack
  7. Let cool completely before serving
Recipe Notes

Flour Blends
Soft and chewy pumpkin cookies blend
1 + ½ cup almond flour
½ cup tapioca flour
Crunchy outer, chewy, cake like pumpkin cookies blend:
1 cup almond flour
½ cup coconut flour
½ cup tapioca flour
Crunchy pumpkin cookies blend (like British biscuits):
1 + ½ cup almond flour
½ cup coconut flour
* If you are making the crunchy textured cookies, make sure to keep them as flat as possible, even with the chocolate chip cookies if you are adding
** The cakier/chewier cookie textures take longer to bake than the crunchy flat textured cookies. Make sure to keep an eye on them from the 10-minute mark.

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7 Comments

  • Reply
    Ricky
    November, 2019 at 5:56 PM

    I used the crunchier blend turned out great

  • Reply
    Charlotte Hieronymus
    November, 2016 at 5:48 PM

    Hi Whitney…should I melt the coconut oil or leave it in its natural consistency?

    • Reply
      WhittyPaleo
      November, 2016 at 6:22 PM

      Hi Charlotte! Oh yes, melt the coconut oil before adding – forgive me, I’ve just updated the recipe to show. Glad you’re trying them, which one of the blends are you going for? 🙂

  • Reply
    Strength and Sunshine
    October, 2016 at 10:50 AM

    Love these! Think I will just make a batch of each version 😉

    • Reply
      WhittyPaleo
      October, 2016 at 1:55 AM

      Omg that would be a delightful cookie fest!

  • Reply
    Natalie | Natalie's Food & Health
    October, 2016 at 7:43 PM

    These cookies are screaming my name! I LOVE spices you used in these cookies. Makes this cookies aromatic and full of flavour. Yes, almond flour can be quite expensive. Thanks for sharing tips on other flour mixtures 😉

    • Reply
      WhittyPaleo
      October, 2016 at 10:59 PM

      They smell and taste so good; just bringing in the warmth of autumn. You’re welcome – anything to save us a few pennies lol! Thanks for stopping by Natalie! 😀

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