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Pumpkin Chocolate Chip Cookies

Pumpkin desserts usually pop up in the fall but I made these in the middle of the summer and they still hit so I think pumpkin is a year-round staple. These are delicious, vegan, gluten-free, and grain-free. This recipe makes 4 thicc* cookies so if you want more just adjust the recipe proportionally but I think it’s a great amount because I usually just cook and bake for myself and they’ll still be nice and fresh as a treat for a couple days. 


  • ¼ cup almond flour

  • ½ teaspoon baking soda

  • ½ teaspoon pumpkin spice

  • ¼ cup coconut butter

  • ⅓ cup pumpkin puree

  • ½ cup monk fruit sugar

  • 1 tablespoon coconut milk

  • ½ teaspoon vanilla extract

  • ½ dark chocolate chips


  • Mix all the ingredients together in a bowl

  • Spray a baking pan with coconut oil or use parchment paper

  • Scoop batter onto pan

  • Bake at 350 degrees for 15 minutes

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