Grain Free Pumpkin Chocolate Chip Cookies

Grain Free Pumpkin Chocolate Chip Cookies

Grain Free Pumpkin Chocolate Chip Cookies

It is officially Autumn, my favorite time of year!  I was feeling creative yesterday morning and decided to bake a batch of cookies with all of my favorite autumn flavors.  I asked the D-Man to bring me a dozen pastured eggs from our secondary refrigerator and he returned empty handed.   What?  Out of eggs!  Darn, I hate when that happens!

No eggs means that this recipe is egg free, grain free, free of refined sugars, and can be made nut free as well.  Be creative, if you don’t like pumpkin you can use sweet potato or butternut squash.  Add bits of dried fruit, nuts, or the D-Man’s favorite….Chocolate Chips.  Make sure that you allow these cookies to cool completely before storing or they will end up looking like mine in the photograph…not so pretty.


1 ½ Cups Organic Pumpkin Puree.  (you can substitute sweet potato or butternut squash).
1 Cup Almond Flour (see note below for Nut Free Version)
½ Cup Tapioca or Arrowroot Flour

NOTE:  If you are nut free substitute 1 ½ Cups of Tapioca or Arrowroot Flour

¼ Cup Pastured Butter (softened)
¼ Cup Organic Coconut Oil
¾ Cup Coconut or Palm Sugar
1 Tablespoon finely Ground Chia Seed
2 to 3 Tablespoons Filtered Water
½ teaspoon Organic Ground Cloves
½ teaspoon Organic Ground Nutmeg
1 ¼ teaspoon Organic Ground Ginger
3 teaspoons Organic Ground Cinnamon
1 teaspoon Organic Ground Allspice
1 teaspoon Baking Soda
½ teaspoon Sea Salt
¼ teaspoon Baking Powder
½ Cup Chocolate Chips

Optional Additions:  Dried Cranberries, Pecan Pieces, Organic Raisins, etc.


Preheat oven to 350 degrees F.
Line two cookie sheets with parchment paper.
In a small bowl combine ground chia seed and water to form a paste.
Place all ingredients (with the exception of the chocolate chips or optional additions) in a food processor and process until smooth.
Stir in the chocolate chips and optional additions.
Form balls of dough (approximately 2 Tablespoons in size) and place on cookie sheets.
Bake at 350F for about 20 minutes.
Cool cookies on the baking sheet and store in an airtight container in the refrigerator.
Makes about 2 dozen cookies

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1 response to Grain Free Pumpkin Chocolate Chip Cookies

  1. Pingback: Pumpkin Chocolate Chip Cookies | Vegan, Vegetarian and Raw Food Network (VVRN)

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