Craving for chocolate chip cookies but you're on Paleo? Cut back on sugar and dairy while satisfying your sweet cravings with these delicious, dairy-free, gluten-free and Paleo-friendly chocolate chip pumpkin cookies! My goodness, this recipe is a hit in my own home; the kids can't get enough of 'em, perfect for fussy eaters. The best thing about these dairy-free cookies is that they taste even better than store-bought ones, I mean it!
One thing to remember though, these cookies are best served freshly baked. Paleo cookies tend to dry out much faster than regular cookies. Also, if you want a grain-free version of this recipe, you can make your own baking powder from scratch or use grain-free baking powder instead of regular baking powder. Let's start baking!
Calories: 132 kcal
Serving: 16 cookies (depending on the size)
Step 1: To begin, preheat the oven to 350 degrees and line your baking sheet with parchment paper or wax paper.
In a mixing bowl, add the dry ingredients first: baking powder, baking soda, tapioca flour, almond flour, pumpkin pie spice, and salt and whisk well. In a separate bowl, prep the wet mixture: egg, applesauce, honey, oil, vanilla extract and pumpkin puree. Mix until the wet ingredients are smooth and nicely blended.
Step 2: Incorporate the wet ingredients into the bowl of dry ingredients, mixing well with a whisk until well blended. Add the chocolate chip cookies and continue mixing.
Step 3: With your lined baking sheet, scoop about two tablespoonful of cookie dough onto the baking sheet, keeping each scoop about 2 inches apart. Once done, place the baking sheet in the oven and bake for 8 to 9 minutes at 350 degrees. Serve the cookies warm and keep the rest in an airtight container.