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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!
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Servings 12 cookies
Calories 145 kcal
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
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Preheat your oven to 175C/350F
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Mix all your wet ingredients in a large mixing bowl.
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Sieve in your dry ingredients into the bowl and mix to incorporate.
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Form into cookie shapes*, depending on your size preference and place on a baking mat or parchment paper.
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Bake anywhere from 10-15minutes or 15-20 minutes**.
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Let cool for 5 mins on tray then transfer to cooling rack
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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.