Ingredients
- ½ cup (1 stick) unsalted butter
- 1 cup (244g) canned pumpkin (make sure to use pure pumpkin, NOT pumpkin pie filling)
- ¾ cup (144g) T-Sugars Cassonade sugar (brown sugar or coconut sugar would also work)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups (192g) blanched almond flour
- 1 tablespoon (8g) coconut flour (optional but recommended, see Notes)
- 1 cup (6 oz.) dark chocolate chunks
Recipe Description
These Pumpkin Chocolate Chunk Cookies are made with browned butter, Cassonade sugar and flavored with cinnamon, nutmeg + cloves! You’ll love the big dark chocolate chunks in these gluten-free + grain-free cookies. These pumpkin chocolate chunk cookies are irresistible the day they’re made, and they get even better the next day after the pumpkin and spices have a chance to settle into the cookie and really meld together all the way.
Click here to view Full Recipe Directions
