Are pumpkin chocolate chip cookies paleo and gluten free?

Yes. These Pumpkin Chocolate Chip Cookies Paleo Gluten Free are made with 100% paleo-approved and gluten-free ingredients. They contain no wheat, dairy, or refined sugar. The combination of almond flour, coconut sugar, and almond butter ensures they stay naturally grain-free while keeping a soft, delicious texture. They’re perfect for anyone following a paleo, gluten-free, or clean-eating lifestyle.

Can I use coconut flour instead of almond flour in paleo cookies?

It’s best not to. Coconut flour absorbs far more liquid than almond flour, which would make the cookies dry and crumbly. If you must use coconut flour, you’ll need to reduce the quantity significantly and add extra moisture, such as an additional egg or a bit more pumpkin puree. However, almond flour provides the best balance of moisture and structure for this recipe.

How do I store paleo pumpkin chocolate chip cookies?

Store your Pumpkin Chocolate Chip Cookies Paleo Gluten Free in an airtight container at room temperature for up to four days. For longer storage, keep them in the refrigerator for up to a week, or freeze them for up to three months. Always let them cool completely before storing to preserve their soft, chewy texture.

Can I make these cookies vegan?

Absolutely. You can make these cookies vegan by replacing the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water). The texture will stay soft, and the cookies will still hold together beautifully. Make sure your chocolate chips are dairy-free and paleo-certified for a fully vegan, paleo dessert.

How long do they last in the freezer?

When frozen properly in a freezer-safe container, Pumpkin Chocolate Chip Cookies Paleo Gluten Free can last up to three months. Just let them thaw at room temperature for about 30 minutes before serving. You can also reheat them in the oven at low heat for a few minutes to bring back that fresh-from-the-oven feel.

What makes these cookies soft and chewy without butter?

The secret lies in the almond butter and pumpkin puree. These two ingredients mimic the richness of butter while keeping the recipe dairy-free and paleo-friendly. Almond butter provides natural fat for that melt-in-your-mouth texture, while pumpkin adds moisture and softness. The combination makes every bite taste buttery, even though there’s no butter in the recipe.

Pumpkin Chocolate Chip Cookies Paleo Gluten Free – Best Soft Recipe- Idealy Recipes

Name: Pumpkin Chocolate Chip Cookies Paleo Gluten Free That Melt in Your Mouth
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup almond butter, smooth; 1/2 cup canned pumpkin; 2/3 cup coconut sugar; 1 large egg, beaten; 1 tsp vanilla extract; 2 1/4 cup blanched almond flour; 2 tbsp arrowroot starch; 2 tsp pumpkin pie spice; 1 tsp cinnamon; 1 tsp baking soda; 1/2 tsp sea salt; 2/3 cup chocolate chips

Description

These Paleo Pumpkin Chocolate Chip Cookies boast an irresistible texture, with crisp edges, a soft and tender center, and a rich chocolate-pumpkin flavor that tastes like fall in every bite. They’re completely paleo, gluten-free, and can be baked to perfection in less than 30 minutes.

Ingredients

Scale

1/2 cup almond butter, smooth

1/2 cup canned pumpkin

2/3 cup coconut sugar

1 large egg, beaten

1 tsp vanilla extract

2 1/4 cup blanched almond flour

2 tbsp arrowroot starch

2 tsp pumpkin pie spice

1 tsp cinnamon

1 tsp baking soda

1/2 tsp sea salt

2/3 cup chocolate chips

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Instructions

1. Using an electric mixer, beat together almond butter, coconut sugar, and pumpkin until smooth (about 1 minute). Add the egg and vanilla extract, and beat lightly until just combined.

2. In a separate bowl, whisk almond flour, arrowroot starch, pumpkin pie spice, cinnamon, baking soda, and sea salt.

3. Fold the dry ingredients into the wet mixture until fully incorporated. Stir in the chocolate chips.

4. Cover and refrigerate the dough for at least 2 hours (up to 48 hours).

5. Preheat oven to 350°F. Scoop out 1.5–2 inch balls onto a lined baking sheet. Gently flatten with a spoon.

6. Bake for 15–16 minutes until edges are golden but centers remain soft.

7. Cool on the baking sheet for 10 minutes before transferring to a wire rack.

8. Store at room temperature for 4 days or freeze for several weeks.

Notes

Use dairy-free, Paleo-certified chocolate chips like Enjoy Life.

Cookies freeze well and can be defrosted at room temperature for 30 minutes.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 279
Sugar: 12g
Sodium: 227mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 4g
Protein: 8g
Cholesterol: 16mg