Chocolate Chip Pumpkin Cookies

Ciarra Siller

by | Updated: December 4th, 2016

When you take pumpkin, pair it with chocolate chips, you have a winning cookie recipe. Then go one step further and add healthy coconut oil and black-strap molasses for a deep-robust flavor and texture. Oat and tapioca flours only add to the old-fashioned appeal of this muffin-like cookie treat. They are so good, you can enjoy them for dessert and then again for breakfast the next morning.

Pumpkin Chocolate Chip Cookies Recipe

Chocolate Chip Pumpkin Cookies


¾ cup oat flour
½ cup protein powder
2 Tbsp. coconut sugar
1 tsp. cinnamon
¼ tsp. nutmeg
1 tsp. baking powder
½ cup pumpkin puree
1 Tbsp. coconut oil
1 tsp. blackstrap molasses
1 egg
¼ cup tapioca flour
¼ cup chocolate chips


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a medium bowl, mix protein powder, oat flour, coconut sugar, spices and baking powder.
  3. In a separate bowl, whisk together pumpkin, egg, melted coconut oil and molasses.
  4. Fold pumpkin mixture into dry ingredients and stir until smooth.
  5. Stir in tapioca flour and chocolate chips, place mixture in freezer for 5-10 minutes.
  6. Remove dough and roll into 10, 1-inch balls. Note: before rolling, wet hands if dough is too sticky.
  7. Place cookie dough balls on prepared sheet, press flat and top with more chocolate chips. Bake 9-11 minutes, or until edge just begin to crisp. Let cool before serving.