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Primal Pumpkin Chocolate Chip Cookies

October 21, 2013

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On my last trip to Wegman’s, the grocery-shopping-nerd’s dream store, I picked up some organic pumpkin purée “just in case I felt inspired.” And now that it officially feels like Autumn, I feel I’m ready to dive into the pumpkin craze that takes hold around this time each year.

Starting out with a little sweet treat, I whipped up some amazingly addictive pumpkin cookies on Friday night. That was 3 days ago. None remain.

Yes, these cookies are, for the most part, paleo (considering we’re not technically supposed to find loopholes that allow us to eat dessert). They’re grain-free and sweetened with a bit of pure maple syrup and a mashed banana. I even found some Lily’s stevia-sweetened chocolate chips at Whole Foods! While I was originally going to get the Enjoy Life Chocolate Chips that I keep seeing in paleo/primal recipes, I passed on them because although they’re dairy and soy-free, they still use cane sugar. Right now I’m not as much concerned with little bits of soy as I am with sugar, so stevia sealed the deal. And these chips are good! You really can’t tell they’re not the good ol’ Tollhouse variety.

I based the recipe off of one from Multiply Delicious, only changing it slightly by swapping some of the coconut oil for real butter. What can I say? If I’m going to forego grains and sugar, hell, I’m still using butter!

Primal Pumpkin Chocolate Chip Cookies

  • 2 cups blanched almond flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup pure pumpkin puree
  • 1 small ripe banana, mashed
  • 1/4 cup maple syrup
  • 1 tablespoon vanilla extract
  • 3 TBSP coconut oil
  • 2 TBSP butter
  • 1/2 cup Lily’s Chocolate Chips

Preheat oven to 350 and line 2 baking sheets with parchment paper.

In a small microwaveable bowl, melt the coconut oil and butter. Set aside.

In a large bowl whisk together the almond flour, baking soda, salt, and pumpkin pie spice. In another bowl, mix together pumpkin puree, mashed banana, maple syrup, and vanilla extract.

Mix wet ingredients into dry ingredients and stir until combine.  Then add melted coconut oil and butter, and stir to incorporate.  Mix in the chocolate chips.

Drop 2-TBSP mounds of dough onto the prepared baking sheets.  Use the back of the spoon to slightly spread the cookies out. Sprinkle the tops of the cookies with a little extra salt (optional).  Bake cookies for 25 to 30 minutes until golden. Let them cool for 5-10 minutes to set, then enjoy!

These cookies keep very well in an airtight container in the fridge. They stay nice and chewy!

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14 Comments leave one →
  1. October 21, 2013 3:44 pm

    Ohhhh! Looks good! Where can you buy blanched almond flour?

    • October 21, 2013 3:53 pm

      I bought it at Whole Foods, but I’ve also seen it occasionally at nut/spice shops and you can order it from King Arthur Flour.

    • October 21, 2013 7:18 pm

      If you can’t find it, it’s normally pretty easy to find blanched almonds (either sliced or whole.) Just grind it up in a food processor and voila! Almond flour! It works particularly well since it tends to be cheaper to make your own than buy it.

      You may also see it marketed as “almond meal.” Same thing. They sell the meal at Trader Joe’s.

  2. October 21, 2013 5:04 pm

    Wow, they look amazing =]

  3. hermosausaadmin permalink
    October 22, 2013 1:08 pm

    These look so good! Can’t wait to try out the recipe. ~Marianne

  4. October 23, 2013 1:07 am

    these look so tasty!

    grace

    http://herumbrella.com

  5. October 24, 2013 3:13 pm

    absolutely incredible, a must try on my list!

  6. November 5, 2013 12:18 pm

    I tried these with some left over pumpkin from halloween – they were superb – thanks for the tip!!

  7. November 7, 2013 3:23 pm

    mmm mmm mmmm tried these, they went down a absolute treat! Thanks for the recipe. :) SJ

  8. November 14, 2013 4:13 pm

    Wegman’s is my Happiest Place on Earth.

  9. January 20, 2014 4:00 pm

    Yes, of course, pumpkin pie, pumpkin soup, pumpkin cake, why not pumpkin cookies! Nice. On my recipes-to-try list!
    Your images are quite scrumptious!

  10. May 20, 2014 10:13 am

    Encore un post véritablement plaisant

  11. June 24, 2014 9:04 am

    Je peux vous dire que ce n’est nullement inexact !!

  12. August 7, 2014 10:45 pm

    Love your typing style :)

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