Jumbo Chocolate Chip Pumpkin Cookies {grain free}

Chocolate Chip Pumpkin Cookie

Tis the season for everything pumpkin! I’m really not complaining because I love this time of the year and enjoy the pumpkin craze. I just sometimes wonder if people actual like pumpkin or if they really just like cinnamon, nutmeg, ginger and allspice. A pumpkin in and of itself doesn’t taste very good. It’s the stuff we put with pumpkin that taste so good. I also realize that it’s easier to say “pumpkin” season rather than “cinnamon, nutmeg, ginger and allspice” season. Anyway, here is my first installment of “pumpkin” season. I really love pumpkin and chocolate. I got hooked on that combination back in my donut consumption days (insert sigh). There is a booth at our farmer’s market that literally sells the best donuts I have ever had and one of the flavors is pumpkin with chocolate frosting. Since then I have been hooked and I rarely eat pumpkin things without chocolate now.

Whenever I make cookies my husband request that I make “big” cookies and I rarely do that. I find grain free cookies hard to make really big and honestly, I like small cookies most of the time. I think it may be a form of portion control. When I was testing out this recipe I noticed that I was able to shape this batter easily in to whatever shape and size I wanted. The pumpkin helped it hold its shape while baking. I made just one jumbo cookie my first batch to surprise my husband and he was so excited so I decided to try making them all that way. The pumpkin and coconut flour gives this cookie a more cake like texture with a hint of caramelization from the coconut sugar. It’s like an oatmeal cookie meets a muffin top. Hmm…that may be a weird analogy but that is what comes to mind. You definitely don’t have to make these cookies jumbo but I think it is a nice change from the tiny bite-size ones! Enjoy!

Chocolate Chip Pumpkin Cookie

Jumbo Chocolate Chip Pumpkin Cookies
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. ½ cup coconut sugar
  2. ½ cup coconut oil
  3. 2 tsp vanilla extract
  4. 2 eggs
  5. ¾ cup pumpkin puree
  6. 1/3 cup coconut flour
  7. 1/3 cup arrowroot powder
  8. ½ tsp baking soda
  9. 1 tsp cinnamon
  10. 1 tsp pumpkin pie spice
  11. ¼ tsp sea salt
  12. ½ cup mini chocolate chips
Instructions
  1. Preheat oven to 350. Combine the coconut flour, arrowroot, baking soda, cinnamon, pumpkin pie spice, and sea salt in a bowl and mix. Set aside.
  2. With a mixer thoroughly beat the coconut sugar and oil until creamed and fluffy. About one minute
  3. Add the vanilla and eggs and mix thoroughly and then mix in the pumpkin puree.
  4. Slowly add in your flour mixture and mix until combined and then stir in the chocolate chips.
  5. Line a baking sheet with parchment paper. Take about a ¼ cup of batter and form a 3-4 inch cookie that is about ½ inch thick.
  6. Bake for 14-16 minutes. Let cool and then transfer to a wire rack. Store the cookies in the refrigerator.
Notes
  1. If you are not able to form the batter into a large cookie than you may need some more coconut flour to thicken it.
  2. You don’t have to make these jumbo cookies. If you chose to make them smaller than your cooking time may decrease.
  3. The cookies will be pretty soft until they have cooled completely.
Jessi's Kitchen http://jessiskitchen.com/
 

Chocolate Chip Pumpkin Cookies

 

Notes: If you are not able to form the batter into a large cookie than you may need some more coconut flour to thicken it.

You don’t have to make these jumbo cookies. If you chose to make them smaller then your cooking time may decrease.

The cookies will be pretty soft until they have cooled completely.

 

 

12 comments on “Jumbo Chocolate Chip Pumpkin Cookies {grain free}

  1. I have made these cookies 4 times so far…they are the best cookies ever!!!!! I sometimes add almond slivers or other nuts…and follow the recipe precisely. Not one person has not “loved’ them! My coworker took one home to her son…who is like 4 and said it was the best cookie he’s ever had! They are more like cakies when I make them…fatter than as shown and not crispy…and I make them smaller. I’m not much of a baker but I wonder what would make them crispier?

  2. So happy to hear that you love them! One of my favorites too! Mine are not crispy either. You have to flatten them quite a bit to get them like the picture. I have made both super flat and thicker. I like it both ways. The coconut flour and pumpkin lends a more “cake” like texture. Perhaps subbing a nut flour for the coconut would lend a crispier texture. I will have to play around with the recipe and see what I can do to make crispy ones. I have some ideas! :).

  3. I’ve tried many grain-free cookie recipes and they never turn out tasting like an actual cookie. I end up throwing them all away because they’re not good. But these cookies were easy to make and they were DELICIOUS. The texture and feel isn’t like a normal cookie, but they are very moist and yummy. I can’t wait to make them again!

  4. So glad you enjoyed them! One of my favorites! I often compare them to the top of muffins….which is always the best part anyway 🙂

  5. recipe looks so good and my daughter (gluten intolerant) loves pumpkin. She also sadly has egg allergy. What is the best egg substitute you have tried? I have tried a few…ehhh, results.

  6. Well egg substitutes can definitely be difficult and I haven’t had a lot of success with it. I would say a flax egg has probably been the best but it has not worked in every recipe. Grass-fed gelatin can also work well. I have not tried any egg substitutions with this recipe so I am not sure if it will work but let me know if it does! 🙂

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