Flourless Chocolate Pumpkin Cookies

Omg these flourless chocolate pumpkin cookies just might be my new favorite pumpkin recipe this season!  I know I said that about my paleo pumpkin pie cupcakes and my pumpkin truffles, but these flourless chocolate pumpkin cookies are amazing too!  I guess I just really love pumpkin recipes!  Especially when they are healthy pumpkin recipes.  The best part about this recipe?  It only contains 6 simple ingredients!

flourless chocolate pumpkin cookies

Not only do these healthy pumpkin cookies contain no flour, but they also contain no refined sugar either.  No mixer needed to make this super easy recipe.  These pumpkin cookies are vegan, gluten free and paleo.  If you need a nut free version, you can probably use sunflower butter or pumpkin butter.

Flourless Chocolate Pumpkin Cookies

Flourless Chocolate Pumpkin Cookies

Prep Time 5 min Cook Time 12 min Serves 18 cookies     adjust servings

A soft and fudgy cookie that is secretly healthy!

Ingredients

Instructions

  1. Preheat oven to 350.
  2. Mix all ingredients, except the chocolate chips in the food processor . Once smooth, add in the chocolate chips and pulse a few times to mix them.
  3. Place the food processor container in the fridge so the mixture can firm up a bit. About 10 minutes.
  4. Once the mixture is firm enough to scoop, drop cookies onto a lined baking sheet . I used a cookie scoop for my cookies.
  5. Bake for 12 minutes.
  6. Wait until the cookies are completely cooled before transferring them to an airtight container.

by

Recipe Notes

These cookies are soft with a fudge-like texture. Store them in the fridge. They should last a week. You may also be able to freeze them, but I haven't tried. Enjoy!

Flourless Chocolate Pumpkin Cookies Steps

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95 thoughts to “Flourless Chocolate Pumpkin Cookies”

  1. Hi there!I love these cookies. I am now on the Autoimmune Paleo protocol and don't get to have cocoa powder or nut butters. Carob is an easy substitute for the cocoa powder. Any ideas for substitutions for the nut butter? I have coconut manna and gelatin... Thanks!
          1. Ok, I made a franken-cookie from your excellent recipe. It loses the elegant simplicity of the original but is 100% AIP compliant. Substitutions: carob powder for cocoa powder, dried cherries for chocolate chips and the following for 1 cup nut butter: 1 greenish banana, 2 tbsp coconut flour, 2 tbsp coconut oil, 2 tbsp coconut manna/butter and 1/4 cup palm oil shortening. They came out ok. I do hope I can add cocoa and nuts back in soon, though, and just make the original recipe. :)
  2. We have leftover pumpkin puree after occasionally making pumpkin pancakes, and the remaining puree tends to get forgotten about. Always mold. Now that I have made these indulgent truffle-like cookies that were devoured (before as well as after baking) by my kids and me, moldy pumpkin puree will be a thing of the past in my household! Thank you for sharing!
    1. You are so welcome Mamie! Glad you enjoyed them! You know you can freeze any leftover pumpkin puree too. It freezes great. :)

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