Description
These Pumpkin Almond Cookies are a delightful blend of autumn flavors and wholesome ingredients. Soft, chewy, and mildly spiced with pumpkin spice, cinnamon, and enriched with almond and coconut flours, these cookies are naturally sweetened with maple syrup and studded with milk chocolate chips for a perfect balance of taste and texture. Ideal for a cozy snack or dessert, they are easy to prepare and baked to perfection in just 10 minutes.
Ingredients
Scale
Wet Ingredients
- 1/2 cup pumpkin puree
- 1 medium egg
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp coconut oil
Dry Ingredients
- 1 1/2 cups almond flour
- 3 tbsp coconut flour
- 1 tbsp pumpkin spice
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup milk chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
- Melt Coconut Oil: Place the coconut oil in a small bowl and microwave it for just a couple of seconds until melted. Set it aside to cool slightly so it doesn’t cook the eggs when mixed.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, egg, maple syrup, and vanilla extract until smooth and well combined. Stir in the slightly cooled melted coconut oil.
- Combine Dry Ingredients: In a medium bowl, sift together the almond flour, coconut flour, pumpkin spice, cinnamon, baking soda, and salt. Mixing thoroughly ensures even distribution of spices and leavening.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture in small portions, gently folding with a rubber spatula to combine without overmixing, forming a thick dough.
- Add Chocolate Chips: Fold the milk chocolate chips into the dough evenly to ensure each cookie has delicious chocolate bits.
- Shape Cookies: Scoop approximately 2 tablespoons of dough and roll it into balls with your hands. Place each ball onto the prepared baking sheet. You should form about 16 balls. Flatten each dough ball slightly with fingers or the palm of your hand to shape the cookies.
- Bake: Bake the cookies in the center of the oven for 10 minutes. They should be lightly set and slightly golden around the edges.
- Cool and Rest: Remove the cookies from the oven and let them cool on the baking sheet for 4-5 minutes before transferring them onto a wire rack to cool completely or until they are cool enough to handle.
Notes
- Be careful not to overbake; the cookies might seem soft when taken out but firm up as they cool.
- You can substitute milk chocolate chips with dark chocolate chips or dairy-free chips for different flavor variations.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a nut-free version, substitute almond flour with sunflower seed flour carefully, though texture may vary.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
