How to Make Almond Flour Pumpkin Chocolate Chip Cookies: Easy Guide

How to Make Almond Flour Pumpkin Chocolate Chip Cookies: Easy Guide
How to Make Almond Flour Pumpkin Chocolate Chip Cookies: Easy Guide

Alright, so yesterday I got this wild idea to make some almond flour pumpkin chocolate chip cookies. I’ve been seeing these recipes pop up all over my feed, and I thought, “Why not give it a shot?” Plus, I had some almond flour sitting around that I needed to use up. So, I dove right in.

First things first, I needed to get all my ingredients together. I already had the almond flour, but I had to run to the store to grab some pumpkin puree and chocolate chips. Oh, and I needed some spices too – cinnamon, nutmeg, the usual fall flavors. I didn’t have any baking soda, so that was added to the shopping list.

Once I had everything, I preheated my oven to 350°F (175°C) and lined a baking sheet with parchment paper. No one likes scrubbing burnt cookie bits off a pan, am I right?

How to Make Almond Flour Pumpkin Chocolate Chip Cookies: Easy Guide

Next, I grabbed two bowls. In the first one, I mixed all the dry ingredients: the almond flour, baking soda, spices, and a pinch of salt. I just kinda eyeballed the spices, to be honest, until it smelled like a cozy autumn day. In the second bowl, I whisked together the wet ingredients: the pumpkin puree, some melted coconut oil (you can use butter too, but I was feeling healthy-ish), an egg, some vanilla extract, and a bit of maple syrup for sweetness. I just guessed the amount of vanilla extract, to be honest. Then I slowly added the dry ingredients to the wet ingredients, mixing until it all came together into a nice, thick dough.

Now for the best part – the chocolate chips! I folded in a generous amount of dark chocolate chips. I mean, can you ever really have too many chocolate chips? I don’t think so.

  • Mix dry ingredients in one bowl
  • Whisk wet ingredients in another bowl
  • Combine and add chocolate chips

After that, I dropped spoonfuls of dough onto the prepared baking sheet, leaving a little space between each one. I popped them in the oven and set a timer for about 12 minutes. While they were baking, I cleaned up the mess I made. Gotta love multitasking.

Waiting and tasting

When the timer went off, I pulled the cookies out of the oven. They were golden brown and smelled absolutely amazing. I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. I am not patient enough, I admit. Well I did let them cool, but not completely. I snuck one (or maybe two) while they were still warm. They were so good! Soft, chewy, with just the right amount of pumpkin spice and melty chocolate chips.

I’m definitely making these again. Maybe next time I’ll try adding some chopped pecans or walnuts. Or maybe even some dried cranberries! The possibilities are endless. Anyway, it’s worth to do it.

Post Comment