Ultimate Healthy Pumpkin Chocolate Chip Cookies (Dairy‑Free)
Soft, chewy cookies that balance pumpkin puree, almond flour, and dark chocolate for a cozy gluten-free, dairy-free fall treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour (including chilling)
- Yield: 12 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
1/2 cup canned pumpkin puree (not pie filling, lightly blotted)
1/2 cup unsweetened almond butter
1/3 cup coconut sugar
1 tsp vanilla extract
1/3 cup blanched almond flour (about 35 g)
1/2 tsp pumpkin pie spice
1/2 tsp baking soda
1/4 tsp fine salt
1/4 cup miniature dark chocolate chips (plus extra for tops)
Instructions
1. Mix pumpkin puree, almond butter, coconut sugar, and vanilla until smooth.
2. Add almond flour, pumpkin pie spice, baking soda, and salt; stir to form dough.
3. Fold in chocolate chips, reserving a few for topping.
4. Chill dough 30 minutes.
5. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
6. Scoop dough, add reserved chips on top, and bake 10–12 minutes until edges set.
7. Cool briefly on pan, then transfer to rack.
Notes
Chilling is essential for chewy texture.
Use mini chips for even distribution.
Store airtight up to 2 days or freeze for chewy texture.
Cashew butter or maple sugar may be swapped in.
Avoid over-mixing to prevent cakey cookies.