These chewy pumpkin spice cookies are sure to be a hit with your paleo+ vegan sidekicks as well as gluten eaters! This recipe also has a low-carb option.

I’m guessing a lot of beings are over pumpkin for its first year but I’m emphatically not. If you’ve moved on to all things Thanksgiving, check out my paleo apple crispy, cranberry orange sauce or gluten-free pumpkin pie bars.

Does anyone have any Thanksgiving recipe solicits? I’d be happy to have some suggestions!

Now on to these cookies. I’ve been working on a paleo pumpkin cookie recipe for over five years.

Chewy pumpkin spice cookies

I want them to be super chewy but chewy and pumpkin cookies don’t seem to go together. I’ve performed other pumpkin cookie recipes that were supposed to be chewy, but I thought that they continued to cakey.

As some of you who have been following me for a while might know, I’d rather not affix a recipe than settlement on aspect. So yeah. I’m done with pumpkin cookies!

They have defeated me. I affirm: it can’t be done( but I’d be delighted to be proven mistaken !) 😉

So today I’m bringing you the next best thing- pumpkin spice cookies. 🙂 I wouldn’t say that these cookies are super spicy. If that’s what you miss, try my paleo gingerbread cookies, which have a same basi to this one.

Chewy pumpkin spice cookies

Some espresso powder in these pumpkin spice cookies would be a luscious add-on! Perhaps 1/2- 1 teaspoon?

I move pit with a chia egg but they’re great with a regular egg, too. Make sure to application dairy-free/ vegan chocolate microchips, if needed. There are vegan lily-white chocolate chippings but they’re far from paleo.

Hope you’ll enjoy them!

Substitution questions for these pumpkin spice cookies:

What can I use instead of the egg or chia egg?

A flax egg should work. I haven’t tried anything else, though, so I can’t say for sure.

Chewy pumpkin spice cookies

Can I use something instead of coconut carbohydrate?

Brown sugar would work if you don’t care about it being paleo. Subbing in a liquid sweetener won’t work. Lakanto Monkfruit Sweetener works for a low-carb account. Some parties would consider it paleo, some don’t. It’s up to you! Do note that your cookies won’t be as chewy or spread as flat as the ones in the picture.

Can I use something instead of almond flour?

Yes! Make my coconut flour cookies and compute 1 tablespoon of pumpkin pie spice.

Chewy pumpkin spice cookies

Can I use something instead of coconut flour?

Nope! There’s no sub for coconut flour.

Can I use something instead of almond butter?

They work huge with sunflower seed butter. I haven’t tried any other nut butters so I can’t say for sure that these pumpkin spice cookies would come out as well as with almond butter. My guess is that they wouldn’t. Whatever you use should be free of added obesity and carbohydrate.

Paleo Pumpkin Spice Cookies( vegan, low-carb, grain-free, gluten-free, dairy-free) Pumpkin Spice Cookies (paleo, vegan, low-carb options)Prep Epoch: 20 minCook Hour: 12 minReady in: 32 minYield: 12 Ingredients1 goblet( 100 grams) blanched almond flour11/ 4 bowl( 32 grams) coconut flour21 tablespoon pumpkin pie spice( here’s how to make it yourself) 1 teaspoon baking soda1/ 4 teaspoon salt6 tablespoons (8 4 grams) coconut oil or unsalted butter, room temperature( if your coconut oil is a little melty, positioned it in the fridge for about 10 -2 0 minutes or until firmer, like softened butter .) 33/ 4 bowl( 150 grams) coconut carbohydrate, very tightly bundled or dark-brown sugar4 or Lakanto Monkfruit Sweetener for low-carb6 tablespoons( 98 grams) natural almond butter( the kind with really almonds in it and no added overweight/ sugar ), apartment temperature5( here’s how to make almond butter) 1 1/2 teaspoons vanilla extract1 massive egg, room temperature( or 1 chia egg for vegan) 61 1/4 cups( 213 grams) chocolate microchips, divided( make sure to abuse paleo-friendly/ vegan/ low-carb chocolate chips, if desired) DirectionsIn a medium desegregating bowl, stir together the almond flour, coconut flour, bicarbonate of soda, pumpkin pie spice and salt. Set aside.In a large desegregating bowl with an electrical pas mixer or working a stand mixer, beat together the coconut oil, coconut sugar, almond butter and vanilla at medium rush until well compounded, about one minute. Beat in the egg on low-spirited and mingle until well incorporated. Stir in the flour mixture until well blended. Then provokes in 1 bowl( 170 grams) chocolate chippings. Locate the container in the fridge for about one hour or until the dough is firm.Preheat the oven to 350 degF( 175 degC) and course a baking membrane with a piece of parchment paper.Roll the dough into 8( 75 -gram) pellets and locate the remaining 1/4 cup( 43 grams) of chocolate microchips on the top and on the sides of the dough missiles. Target 4″ apart on the prepared baking sheet. Pulp the cookies down softly with the palm of your hand.Bake for 11 -1 four minutes or until the surface of the center of the cookies no longer sees sodden. They’ll be very soft but will continue to concoct as they sit on the cookie sheet.Let cool perfectly on the baking expanse. Store in an airtight container for up to 3 days.NotesIf you don’t have almond flour, you could try a different type of nut flour. Unfortunately, seeds flours aren’t interchangeable with non-nut flours. I’ve heard of beings use sunflower seed flour as a sub but I’ve never tried it and have no opinion if it’d work here.There’s no sub for coconut flour.If you use somewhat defrosted coconut petroleum, the dough is likely to be greasy and the chocolate chippings will be hard to incorporate.I don’t recommend employing sugar, maple syrup, appointment syrup, etc. They obligate the cookies terribly cakey and in my opinion , not worth making. I don’t recommend realizing these with peanut butter. I’ve saw these so many times with homemade peanut butter( with merely peanuts and salt in it) and while the cookies aren’t a disaster, I really don’t think they’re very good. The quality is so different than the almond flour copy and they’re not exceedingly peanut butter-y.I utilized 1 tablespoon of sand chia egg+ 2.5 tablespoons of water for my chia eggFor paleo: application coconut carbohydrate, coconut petroleum, and paleo chocolate.For dairy-free: consume coconut oil and dairy-free chocolate.Permalink: https :// www.texanerin.com/ pumpkin-spice-cookies /~ ATAGEND

Recipe by Texanerin Baking | www.texanerin.com