Pumpkin Chocolate Chip Cookies (Egg-free, Grain-free, Nut-free)

There has been a lot going on in my kitchen lately, and these cookies are the latest result. They’re made with coconut flour, but without eggs!

pumpkin chocolate chip cookies stacked on a plate

If you’re familiar with coconut flour, you know that it almost always requires eggs for structure, but since eggs can be a sensitivity for so many people, I wanted to try to figure out a way to bake with coconut flour without them.

The key to working with coconut flour without eggs is adding some sort of starch to the mix, like arrowroot or tapioca. I often associate arrowroot with cookies made for children, as it has long been known for being easily digested, but it can also be used to thicken soups and sauces, and it works surprisingly well in these allergy-friendly cookies. Of course, because these cookies are grain-free, egg-free, nut-free, and dairy-free, they don’t have the exact same texture as a traditional cookie. However, after sampling several batches, all of my taste-testers have approved, and gone back for seconds!

So, it is with great pleasure that I share these Fall-spiced cookies. While they do have a hint of pumpkin spice flavor, you can omit the additional spices for a more neutral cookie, if you prefer– with an added nutrient boost from the pumpkin. If you deal with several allergies in your household, I hope you’ll enjoy them!

Pumpkin Spice Chocolate Chip Cookies
Makes 10 cookies

Ingredients:
5 tablespoons coconut flour
5 tablespoons water
1/4 cup arrowroot starch
6 tablespoons coconut sugar
1/4 cup pumpkin puree
2 tablespoons melted coconut oil
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup dark chocolate chips

Directions:

Preheat the oven to 350F and line a baking sheet with parchment paper. Combine the flour, water, arrowroot, sugar, pumpkin, coconut oil, and spices in a large bowl, and mix well until a thick and uniform dough is formed. (The coconut oil may clump, depending on the temperature of the water you use, so be sure to mix well until all of the clumps are gone.) Stir in the chocolate chips, then spoon the batter onto the lined baking sheet, using your hands to flatten and shape the dough– these cookies won’t spread much.

making pumpkin chocolate chip cookies

Bake at 350F for 15 minutes, then remove the pan from the oven and allow the cookies to cool for at least 15 minutes before attempting to remove them from the pan. These cookies will be very soft to the touch at first, but will firm up as they cool. The final texture should be dry and firm on the outside, and moist and chewy on the inside.

Store any remaining cookies in a sealed bag for up to 2 days at room temperature, or up to 2 weeks in the fridge.

pumpkin chocolate chip cookies on a plate

5 from 4 votes
Print
Pumpkin Chocolate Chip Cookies (Egg-free, Grain-free, Nut-free)
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
These cookies are allergy-friendly and perfect for Fall!
Course: Dessert
Servings: 10
Calories: 125 kcal
Author: Detoxinista.com
Ingredients
  • 5 tablespoons coconut flour
  • 5 tablespoons water
  • 1/4 cup arrowroot starch
  • 6 tablespoons coconut sugar
  • 1/4 cup pumpkin puree
  • 2 tablespoons melted coconut oil
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup dark chocolate chips
Instructions
  1. Preheat the oven to 350F and line a baking sheet with parchment paper. Combine the flour, water, arrowroot, sugar, pumpkin, coconut oil, and spices in a large bowl, and mix well until a thick and uniform dough is formed. (The coconut oil may clump, depending on the temperature of the water you use, so be sure to mix well until all of the clumps are gone.) Stir in the chocolate chips, then spoon the batter onto the lined baking sheet, using your hands to flatten and shape the dough-- these cookies won't spread much.
  2. Bake at 350F for 15 minutes, then remove the pan from the oven and allow the cookies to cool for at least 15 minutes before attempting to remove them from the pan. These cookies will be very soft to the touch at first, but will firm up as they cool. The final texture should be dry and firm on the outside, and moist and chewy on the inside.
  3. Store any remaining cookies in a sealed bag for up to 2 days at room temperature, or up to 2 weeks in the fridge.

Note: If you don’t deal with multiple allergies in your home, you might prefer one of my other cookie recipes instead: 

Enjoy!

Reader Feedback: Do you deal with allergies in your home? We’ve been lucky to not have any serious food allergies in my family, but I hope to provide even more allergy-friendly recipes here for my readers that do need to avoid certain ingredients!

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Comments

Rebecca @ Strength and Sunshine

Amazing! Yay for egg-free, this makes me so happy!

Sam @ PancakeWarriors

Yum allergy free pumpkin cookies. These look really good thanks for sharing your secret! Happy Halloween!

Joanna

Look superb. But no arrowroot here in Ethiopia 🙁 I’ve got xanthum gum and gelatin and chia and flax (all brought from overseas except the flax … will need to add arrowroot to my list for next trip!). Any chance you could recommend a substitition for giving the cookies structure out of those options?
Thanks!

    Morgan

    I’ve had good luck subbing puréed green plantain or banana for other starches.

Angela @ Food Angel

I just came up with a recipe for sprouted spelt pumpkin drop cookies with chocolate chips- it’s just such a good combo and these look fabulous! Thanks for sharing!

    claire

    Can you share the recipe for those cookies? They sounds great!

Natalie

Yum!!! Just made these. Used cornstarch in place of arrowroot, added 1 tsp vanilla, and used half white half brown sugar. These are SO good! So chewy and gooey and delicious.

    Shawna Ackerson

    was that half cup of white sugar and half cup brown sugar or did you use 1/4 cup of each and just add an extra tsp of vanilla sorry just making sure bc i don’t have arrowroot just regular cornstarch and it still needs to be dairy free so wanting to make it the way you did 🙂

Jules

Thank you so much for sharing! Multiple allergies in our home but I had wanted to try making cookies with coconut flour. Definitely worth the effort! My kids thank you. 🙂

Andrea

Can’t wait to try these!!! I’ve loved every recipe I’ve made from your blog. Recently found out I can’t do eggs or banana. Makes it hard to bake. Any suggestions on subbing the egg in your pumpkin pancakes? I’ve tried applesauce with no success. Thank you for all of the time, effort and money you put into these recipes. They are such a blessing!

    Sue

    Google ‘aquafaba’. Can use as substitute in pancakes and everything else!

Kerry

could I use normal oil and sugar as I haven’t got any coconut oil/sugar?
Many thanks

    Megan

    Regular sugar should work, but I’d use real butter to replace the coconut oil instead of another type of oil.

Jodi@prairiekuchen

I can’t believe you came up with a coconut flour recipe with no eggs!! Way to go!!

Alissa

I know someone who is allergic to both gluten and coconut.

    Megan

    That’s why I included the other cookie recipes in the post above– two of them are coconut-free!

Kate

Thanks so much for all your hard work…and sharing such wonderful results! Your page was the first one I found after going grain-free..and you’ve made the transition much easier :). I’m new to arrowroot…we have an Amish store nearby, and I found “flour arrowroot”. I asked if the “flour” was literal, she said no, there was no flour in it. Have you heard of that? Lol, it isn’t easy trusting everyone with the important stuff!

    Megan

    I think Arrowroot “starch” and “flour” are the same thing– as long as the only ingredient is arrowroot, it should be the same!

Christina

I would like to use eggs rather than arrowroot. Have any idea how many eggs I should use in place of the arrowroot? Thanks! No longer allergic to eggs or have any asthma attacks in our home since starting allergy shots, very high doses of probiotics (10 billion or more per day), Vit. D3, and digestive enzymes. Thanks so much for all you share with the world! You are a blessing to so many!

Loralee

I just made these, although I did not add the cinnamon, ginger and cloves and added 1 tsp vanilla instead. I wanted more of regular chocolate chip cookie. These were DELICIOUS! They passed my “picky husband” test. Thanks for the recipe!

Heidi

These are delicious! I didn’t add the chocolate chips, and they were still awesome! Thanks so much. You have so many great and simple recipes. I really appreciate what you do!

Karen

How much longer till your cookbook?!!!! I keep checking ur site hoping ur blog is to say it’s on sale! Lol

kristina

you nailed this! i have a little 3 year old with sever allergies to eggs, all milk products, and nuts…..i sincerely appreciate you talking the time to come up with healthy recipes like this for the enjoyment of all! we’ll bake these together tomorrow and when she asks if they’re vegan, i’ll say YES! thank you.

Ceara @ Ceara's Kitchen

I cannot wait to try these! There is a big tub of coconut flour in my cupboard that needs using up!

Rosellina

Megan, you have the best website! We have been trying to become healthier these past 2 years and your recipes have transformed our lives. Going grain free isn’t easy but you have made it very easy and fun for us! Love you here in Canada!

Paula

Getting ready to make these for our thanksgiving celebration. Can’t wait to try them!!!

joanna

Thank you!!!!!!!!!!!!!!!
I have never been able to make a cookie for my kids that are allergic to eggs,dairy,nuts,wheat and on low oxalate diet.
Finally a cookie with coconut flour that’s egg free.:)

Kim Rooney

Hi Danielle!! I love these cookies. I do have a sensitivity to pumpkin. Can I substitute applesauce for the pumpkin? Thank you for doing what you do!! It has changed my life! Grateful for you!! I put your site in the resources of my book, “Spiritual Two-by-Fours and Other Wake-up Calls.” Kim

Tiffany

Yes we do. My son has food allergies to eggs, dairy, peanuts, treenuts, soy and beef. We make it work. Sometimes it’s not easy though:).

Cindy

These look great! I’m wondering if gelatin would help since these don’t have eggs… I might experiment and post my results! I’m also thinking of using buttercup squash instead of pumpkin because 1. I have one on my counter that I need to cook, and 2. it would add a little more sweetness than the pumpkin.

Anna

These turned out great – simple, delicious, and “easily-packable!” I made them especially for my vegetarian daughter, who is away from us at graduate school. I know she will be thrilled to get them in the package I am sending to her- she loves pumpkin! Thank you for the recipe.

Christine

Yum–perfect for a quick cookie fix! Thanks! 🙂

Trish

My toddler is allergic to soooo many foods and I have had a horrible time finding recipes that he can have that actually do taste good. This is the first cookie we have found that our whole family will eat and enjoy! Thank you for sharing!

Deborah Franklin

Hi, I was wondering if I could substitute maple syrup for the coconut sugar since I don’t have any now. Thanks!

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