Flourless Chocolate Pumpkin Cookies

Melissa King Healthy Cookies, Recipes

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

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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.

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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, I was wondering if you thought these would taste good with almond butter? I have a full jar of almond butter but no cashew butter
    Reply
  3. Could you use cashew meal instead of cashew butter? Thought this might make them more cookie like rather than gooey in the middle?
    Reply
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  8. I'm allergic to cashews. And, I'm a vegetarian, not Paleo, but this recipe looks awesome! So, what else could I use, besides cashew, that might be more typically found in a kitchen cabinet (in otherwords, not Sunflower, lol). :)
    Reply
  11. I just made these tonight and they turned out AMAZING. I did use peanut butter instead of cashew, since that's what I had, and as a result they're very peanut-buttery...I can't really taste the pumpkin. But they're still incredibly rich and delicious.
    Reply
    1. So glad you liked them! Yes the peanut butter flavor is very strong. That is why I chose cashew butter. Happy you liked them anyway!
      Reply
  12. Is it possible to make these without a food processor? Will a traditional blender work? Also can you substitute maple syrup with honey? Thanks for taking the time to answer all these questions!
    Reply
    1. You can use honey. I am not sure a blender would work, but you can try. I would only recommend making it in a high powered blender though.
      Reply
  13. Hi Melissa, Can you and have you tried it with sweet potatoes? I'm thinking about trying it with sweet potatoes. Not much of a pumpkin fan, but they look delicious. :)
    Reply
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  18. Hi. These sound yummy!!! I am trying to stay away from added sugars including honey... instead I'm using Stevia. Do you think I could substitute the honey for Stevia? Thanks for taking the time to answer questions!~
    Reply
  19. Hello! Just made these and they were so awesome I made a 2nd batch before the 1st had cooled :) For the second batch I added a tsp of vanilla and subbed 1 tbsp of cashew butter for peanut butter, for a bit more nutty flavor. LOVE LOVE LOVE! Will be passing this recipe around to all my GF friends! Many thanks.
    Reply

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