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. These look delicious, you had me at chocolate, let alone pumpkin!! Those are two of my favorite flavors. How do you know when the cookies are done? Do they get a little crispy on the outside? Thanks!!
  2. With the maple syrup are you talking about just a regular syrup with all the sugar like Mrs. buttersworth or the no added sugar organic kind. I have both I'm just not sure which one to use as they have very different flavors.
    1. Make your own cashew butter. Put a cup of cashews in your food processor and let it rip. The longer you process the cashews, the creamier the texture. Just let the machine rest a bit after scraping sides to prevent overheating of your machine.
  3. My son has a tree nut allergy what is the best substitution for cashew butter? Can you do real butter or ghee? or would Sunflower or Peanut Butter be best?
  4. These are lovely. I used the small ice cream scooper and baked them for 15. The only thing is I found them "moose" texture inside. Very soft and fudge. Not a cookie kind. Maybe it's because I soaked the cashews and it made it softer even more? Great tasting tho!! Thanks.
  5. Will this work if i leave out the chocolate? Im scd and cant have the chocolate. But love the idea of a simple pumpkin cookie recipe
    1. You can make this instead without the chocolate chips https://mywholefoodlife.com/2014/09/19/flourless-pumpkin-cookies/
  6. Hi, i loved the way these looked and made them today. I followed the Instructions with the same Ingredients. Liked them, but for me all i could taste was cocoa. If i reduced the amount of cocoa would you recommend to leave the rest of the Ingredients the same? I was thinking of trying 1/2 cup next time. Thank you

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