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Pumpkin Chocolate Chip Cookies

  • Author: Roots & Boots


Soft, nutrient-dense cookies without eggs, gluten, or sugar.  Satisfy your craving for pumpkin + chocolate this fall…or any time at all!



  • 1 cup unsweetened, canned pumpkin
  • ½ cup melted coconut oil
  • 2 TB raw honey
  • 1 small very ripe banana, mashed (about 1/2 cup)
  • optional: up to 1 TB orange extract OR 1 drop Wild Orange essential oil
  • 1 cup blanched almond flour
  • ½ cup coconut flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp unrefined sea salt
  • heaping ¼ cup mini chocolate chips


  1. Preheat oven to 375° F.
  2. Combine wet ingredients in a medium bowl.
  3. Combine dry ingredients in a separate bowl and whisk to combine.
  4. Add dry ingredients to wet and mix lightly.
  5. Add chocolate chips.
  6. Form dough into small balls, flattening them a bit with your fingers after placing them on the cookie sheet.
  7. Bake 12-15 minutes.
  8. Store in the refrigerator.

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