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Paleo Chocolate Pumpkin Cookies (grain and egg-free)

Posted on Nov 15, 2014 | 0 comments

Paleo Chocolate Pumpkin Cookies (grain and egg-free)

Paleo Chocolate Pumpkin Cookies

Many of you have requested ideas for using pumpkin and pumpkin puree in more paleo baking and cooking recipes, so I’ve been on it. Voila! Paleo Chocolate Pumpkin Cookies.


I’m a big fan of a soft, chewy style of cookie, so this recipe was geared toward gooey goodness. I also appreciate the extent of dense nutrition found in deep colored vegetables like pumpkin and sweet potato, so I try to incorporate them into my baked goods whenever possible. In fact, my Paleo Sweet Potato Waffles post is the most viewed recipe on my entire site, so I can’t be the only one who finds these healthy squashes and tubers delicious.


I have a lot of compassion for readers who have multiple food sensitivities, I do too. I design many of my recipes to accommodate our special needs, thus many grain-free, egg-free, coconut-free, nut-free, sugar-free, and butter/dairy-free options are included in my recipes. Paleo Chocolate Pumpkin Cookies was planned for those who need to avoid eggs, all grains (even white rice), and who like a very moist cookie.




Paleo Chocolate Pumpkin Cookies

  • Prep time:  15 minutes
  • Cooking time:  15 minutes
  • Servings:  22-24 cookies


  • 1 cup organic raw pecans
  • 1/2 cup organic cacao powder
  • 1 cup organic pumpkin puree  (BPA-free can, or roast your own)
  • 1/4 cup organic cocoa butter, melted
  • 1/3 cup birch xylitol, coconut sugar, or organic maple syrup, or 1/2 teaspoon SweetLeaf liquid stevia
  • 2 tsp. organic cinnamon
  • 1 tsp. organic vanilla extract
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 cup arrowroot flour, or tapioca starch
  • 1/3 cup dark chocolate chips, or cocoa nibs (I use Pascha unsweetened chocolate chips)
  • 1/2 cup dark currants or organic raisins


(Payton’s Paleo 30 Day Challenge friendly when made using stevia as the sweetener)

1) Pre-heat oven to 350°.

2) Place pecans in a food processor and process until they are nut-butter consistency.

3) Add all other ingredients, except tapioca starch, cocoa nibs and currants, to the food processor and continue to process until creamy and well mixed.

4) Mixing by hand, add in the starch, nibs and currants.

5) Bake on ungreased cookie sheet for 15 minutes, more for firmer consistency, if you prefer that to gooey.


Serve Paleo Chocolate Pumpkin Cookies when completely cooled, though these also taste really great when eaten frozen!



Paleo Chocolate Pumpkin Cookies


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