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Five pumpkin cookies with chocolate chips stacked on baking paper

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

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
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Servings 12 cookies
Calories 145 kcal
Author WhittyPaleo



  • 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


  • 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


  • ½ cup dark chocolate chips


  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.