Egg-Free Pumpkin Chocolate Chip Cookies

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  • 1/2 cup ghee, melted (or butter, coconut oil, etc.)
  • 1/2 cup maple sugar or coconut sugar
  • 1/4 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 1/2 cups paleo baking flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1/2 cup chocolate chips


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Whisk together ghee, sugar, pumpkin puree and vanilla extract. Once combined, add the baking flour, pumpkin pie spice, baking soda and powder, and salt. Once smooth, fold in chocolate chips. Place in the fridge to cool for 30 minutes.
  3. Use a cookie scoop to create 15 cookies. Once evenly spread throughout baking sheet, press down slightly with fingers or the bottom of a glass.
  4. Bake for 12 minutes. Then let rest for 10 minutes before moving to a wire rack to cool.