Pumpkin Chocolate Chip Cookie Recipe

Social events. Ugh.

When you’re eating Gluten Free or Paleo, social events can be so hard! That's why I love recipes like this pumpkin chocolate chip cookie recipe.

You see foods you might be able to eat, but there are no ingredients labels to tell you what’s in the foods, so you need to skip them or risk feeling awful.

You order some food, maybe a salad, with no croutons, and eat half of it before you find croutons on the bottom of the salad. And then you have pain and cramps the rest of the night...

Healthy, soft, pumpkin chocolate chip cookie recipe with lots of coconut goodness! Gluten free, Paleo, Grain Free, Dairy Free, GAPS Diet & Nut Free. DELICIOUS! #paleo #healthyrecipe #glutenfree

Or maybe you’re new to gluten free eating, and absentmindedly pick up a slice of pizza or a cookie sitting on a plate and start munching--yikes!

Not to mention cross-contamination. Well meaning friends--or even professional chefs--make “gluten free” food for you on a surface that had wheat flour on it.

People try, but don’t understand the issue. A friend might actually bring you a gluten free treat she made at home--like “gluten free” muffins. But she uses spray oil with wheat flour to prepare the pans, instead of paper liners. Ack!

I understand. I've been there!

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So what's the answer for social events?!

For our family, it’s simple.

We bring our own food.

And when bringing your own food, it’s always more fun to bring something really special. Like this pumpkin chocolate chip cookie recipe!

With mouth-watering chocolate chunks in a scrumptious, grain-free pumpkin cookie, what's not to love?

If you bring these to share, you might want to reserve some for yourself, off to the side. These are that delicious. They will disappear fast!

Pumpkin chocolate chip cookie recipe

Ingredients:

1 cup honey

3/4 cups coconut oil

3/4 cups pumpkin puree (make your own, or, if using canned, be sure to read the label. There should be only one ingredient: pumpkin.)

3 eggs

1 1/2 cups coconut flour

2 teaspoons baking soda

1 teaspoon sea salt

1 Tablespoon cinnamon

chocolate chips (Homemade, if you are on the GAPS Diet. You can make chocolate chips by melting pure unsweetened chocolate and stirring in honey to taste. Once thoroughly blended, pour the chocolate on a parchment paper lined tray or baking sheet, and freeze. Once frozen, break chocolate into little pieces.)

Instructions

Preheat oven to 350 degrees F.

Mix honey, coconut oil, pumpkin and eggs thoroughly. I use a Bosch Mixer for this. Add dry ingredients and mix thoroughly. Fold in (gently stir in by hand) chocolate chips. Scoop onto a baking sheet (I used a large 11x15 1/2" stoneware bar pan).

After scooping the dough (I used a spring-handled scoop) onto your baking sheet or stoneware, press the dough with your hands to smooth it and help it stick together.

Bake for about 12-17 minutes, till golden brown. If using a glass or metal baking sheet, you may need less time. If using stoneware, it may take a little longer, especially for the first batch, as the stone needs extra time to warm up. Let the cookies sit on the stone or baking sheet a few minutes, then use this fun mini serving spatula to put the cookies on your cooling racks.

Serve with this herbal coffee substitute and enjoy!