Name: Pumpkin Chocolate Chip Cookies (Egg-free, Grain-free, Nut-free)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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

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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!

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!

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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.

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 (Egg-free, Grain-free, Nut-free)

5 from 5 votes

These cookies are allergy-friendly and perfect for Fall!

prep5 mins cook15 mins total20 mins

Servings:10

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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

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.
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.

Nutrition

Author: Megan Gilmore

Course: Dessert

Cuisine: American

Keyword: cookies, grain free, pumpkin

Calories per serving: 125, Fat: 6g, Carbohydrates: 17g, Fiber: 1g, Protein: 1g

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

Vegan Paleo Chocolate Chip Cookies (Egg-free, Grain-free, Dairy-free)
Classic Chocolate Chip Cookies (Grain-free, Dairy-free)
Coconut Flour Chocolate Chip Cookies (Grain-free, Dairy-free, Nut-free)

Enjoy!

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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!