These Paleo Pumpkin Chocolate Chip Cookies have the most delicious texture! You'll love the fall variation of the classic cookie. Grain-free, Paleo, and so simple to make in less than 30 minutes.
Using an electric mixer, beat together almond butter, coconut sugar, and pumpkin. Beat until smooth, about 1 minute. Then add in the egg and vanilla extract. Lightly beat to incorporate.
In a separate bowl, mix together the dry ingredients: almond flour, arrowroot, pumpkin pie spice, cinnamon, baking soda, and salt. Add the dry ingredients into the wet, and beat for another minute until no dry pockets remain. Now fold in the chocolate chips.
Cover the dough and refrigerate for at least 2 hours, up to 48 hours.
When ready to bake, preheat the oven to 350 degrees. Create 1.5 -2 inch balls (I use an ice cream scoop) for each cookie and space out evenly on a large baking sheet. Gently press down on each cookie with the back of a spoon to flatten.
Transfer the baking sheet to the oven and bake for 15 minutes. Cookies should be be still soft, but slightly firm to the touch and lightly golden. All ovens are different, so it may need an extra 1- 3 minutes. Remove from heat, and let sit on the baking sheet for another 10 minutes.
Transfer to a wired rack or enjoy warm. Cookies can be stored at room temperature in an air tight container for a few days, or stored in the freezer for several weeks.
*I use Enjoy Life Chocolate Chips that are dairy-free. Even though they have a small amount of sugar, they are certified Paleo by the Paleo Foundation. You can use your own preferred chocolate chips, or chocolate chunks.