Pumpkin Brown Butter Chocolate Chip Cookies. How’s that for a perfectly autumnal cookie?! These babies are soft and chewy with a hint of pumpkin and cinnamon. They are also gluten and grain free, egg free, refined sugar free, and paleo friendly. Personally, I feel that the squeaky clean ingredients involved allow me to double the amount that I would usually eat. It’s all about give and take, you know? Cleaner ingredients = more cookies for my tummy.
I have been living off of these cookies. Well, no. Not really, but they are one of my most frequently made treats and since I’ve had to cut out most dairy from my diet(but not butter, thank heavens), I’ve been making these non-stop. Sadly, chocolate is out for now too – in which case I use white chocolate and macadamia nuts instead of chocolate chips, but I looooove the chocolate chips in these cookies.
These cookies are super duper soft and slightly chewy, since they are bound with gelatin instead of egg. They aren’t IN YOUR FACE browned butter flavored. The browned butter really just gives them more depth and richness. If you aren’t loving browned butter, or don’t want to take the time to do it, regular melted butter works just as well. And if you want to go the extra mile and use homemade pumpkin puree for these cookies, here is a tutorial on how to make your own.
Hope you are all enjoying this beautiful Fall!
- 2 cups Almond Flour
- 3 tablespoons Coconut Flour
- ¼ cup Coconut Palm Sugar
- 2 tablespoons Gelatin
- 1 teaspoon Baking powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- 10 tablespoons Butter, browned and cooled
- ¼ cup Maple Syrup
- ¼ cup Milk
- ½ cup Pumpkin Puree
- ¾ cup Chocolate Chips
- Place the almond flour, coconut flour, coconut palm sugar, gelatin, baking powder, baking soda, salt, and cinnamon in a large mixing bowl and whisk together.
- Add the browned butter, maple syrup, milk, and pumpkin puree to the dry ingredients and stir together with a spoon until well combined.
- Add the chocolate chips to the mixture and stir in until evenly distributed.
- Let cookie dough sit for 10 minutes to allow the coconut flour to soak up excess moisture.
- Heat the oven to 350 degrees.
- Line a baking sheet with parchment paper and scoop mounds of cookie dough(about 2 tablespoons in volume) onto the cookie sheet, placed two inches apart.
- Bake in the preheated oven for 10-13 minutes, or until light golden brown on top.
- Remove from oven and let sit on the cookie sheet for an additional 2 minutes. Finish cooling cookies on a wire rack.
- Store the cookies in an airtight container for 4-5 days.
