Healthy and Tasty Pumpkin Nut Chocolate Cookies

Pumpkin Nut Chocolate Cookies

Pumpkin Nut Chocolate Cookies

I just love pumpkin, don’t you?  I was given a super easy almost pumpkin only cookie recipe and decided to try to approximate a version of it similar to the other cookies I have been making (called Healthy Decadence – Chocolate Chip Cookies).  Here it is.  It is soo good.  I have also been working on a completely gluten free version here.

If you don’t have all the ingredients you’ll have to adjust the moisture levels accordingly.  The dough was too dry at first with just two eggs, which is why I went with four.  Coconut flour really sucks up the moisture, but it adds a lot of fiber.  You can vary the protein punch with changing up the amount of almond meal and nuts.  My aim is to make something my kids will think is a treat, while filling them with good proteins and fats.  They make a great On the go breakfast too!


2 c. whole wheat flour (you can also use spelt flour)

1/2 c. coconut flour

1/3 to 1 c. ground almonds, also known as almond flour (depends on preference)

1 t. salt

1 t. baking powder

1 1/2 t. baking soda

1/2 c. each: palm sugar, xylitol, brown sugar (or whatever mix you choose)

4 eggs

2 cans canned pumpkin (regular size)

Cinnamon – a lot (3 T. maybe?  to taste – the pumpkin really needs it)

1/2 c. coconut oil or butter

To taste: slivered almonds, pumpkin seeds, pecan bits, dark chocolate chips (I have used chopped leftover Easter chocolate!) – I make mine almost like an energy bar so the amount ends up being the same, total, as the amount of flour!


Preheat oven to 350.  Combine wet ingredients with coconut flour first, then mix in (I used a hand mixer) dry ingredients.  Stir in extras.  You can drop onto a cookie sheet, but since the cookies bake in the same shape as they are when they go into the oven, I like using a muffin tin to bake them.  In the picture the perfectly round one baked in a muffin tin.  Tin being a generic word of course, because nothing bakes like stoneware!  🙂  Bake for 12-14 min, they are firm when done.  The edges look drier, and if you lift one up the bottom will be golden brown.  They don’t rise much at all, but if you want them to you can add more b. soda.  Enjoy!

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