Paleo Pumpkin Bread Chocolate Chip Cookies (GF / DF / Keto-Friendly)

Mid-october means is officially time to start making ALL the pumpkin things – starting with cookies of course.

I’m calling these ‘pumpkin bread cookies’ because the texture is chewy & dense like a good pumpkin loaf, and they’re also not super sweet, which I love. These cookies are great out of the oven, and get even softer and more moist the next day.

These cookies are totally gluten and dairy-free, and can also be made sugar-free. I love Lakanto’s Monk Fruit Maple Syrup as a keto-friendly maple syrup substitute, and recently discovered this WholeEarth Allulose baking blend, which can be used as 1:1 sub for granulated sugar in baked goods!

Allulose is an exciting sugar-alternative as it doesn’t raise blood sugar or insulin, and has been shown to resist fermentation by the gut-bacteria – meaning less chance of bloating than sugar-alcohols.

Note: both these sweetener blends do contain erythritol, a sugar alcohol. I’m fine with sugar alcohols in moderation, but if you’re currently dealing with gut dysbiosis or SIBO, sugar alcohols can cause an upset stomach or bloating in some people.

DRY INGREDIENTS

• 2 cups blanched almond flour
• 1/2 cup granulated ‘sugar’ of choice – I used Whole Earth allulose baking blend (sugar-free!), but coconut sugar, cane sugar, etc. would also work
• 2 tbsp unflavored or vanilla collagen (I used PerfectKeto – use code ELYSEWELLNESS for 15% off)
• 3 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1 tsp salt
• 3/4 cup chocolate chips or 1 bar dark chocolate, chopped into small chunks

WET INGREDIENTS

• 1/2 cup canned pumpkin
• 1/2 cup creamy almond butter
• 1/4 cup maple syrup (or sub Lakanto sugar-free maple syrup)
• 1 egg (whisked)
• 1/4 cup coconut oil
• 1 tsp vanilla extract

BAKE EM

Makes ~16 cookies

1. Preheat over to 350 degrees & line a baking sheet with parchment paper
2. Combine wet & dry ingredients separately and mix thoroughly, then combine and fold in chocolate chunks
3. Roll into balls (dough will be sticky) and flatten slightly on the baking sheet*
4. Bake for 14 minutes at 350°F
5. Top with a sprinkle of sea salt (don’t skip this!) & pumpkin piece spice before serving

*Almond flour is denser than white flour, so the cookies won’t spread out as much on their own

What’s your favorite pumpkin recipe?

Don’t forget to save this recipe on Pinterest!