Guilt Free Pumpkin Chocolate Chunk Cookies

October 21st, 2013 in recipes

I have been on a sugar, dairy, and gluten free THING for 48 days. I don’t know what my body was reacting to before but there is a night and day difference with how I feel. More on that later (maybe) but I wanted to share a pumpkin cookie recipe that you don’t have to feel guilty about. 

You can make these so that the sweetener is agave, honey, or pure maple syrup. You can use coconut flour so that they are gluten free, or just use regular flour. You can use raw dark chocolate chunks so that there is no extra sugar or milk. Or you can just use regular chocolate chips so that the sugar is cut down a lot (because there will still be none in the batter) but not completely. It is up to you!

Guilt Free Pumpkin Chocolate Chunk Cookies

Makes 2 to 2 1/2 dozen cookies


1 1/2 cup of pure organic maple syrup (I normally do the syrup) OR honey or agave

1 1/2 cup of organic pumpkin (can I say that the organic, my favorite is the Trader Joe brand, has a stronger and purer taste to it)

2 eggs

1 cup of butter OR coconut oil, melted (but cooled a bit so it doesn’t mess up the eggs!)

2 tsp of vanilla

1 cup of coconut flour or 2 1/4 cups of regular flour

1 1/2 tsp of salt

1 tsp of baking soda

2 tsp of cinnamon

2 tsp of pumpkin spice OR 1 tsp nutmeg, 1/2 tsp of cloves, and 1/2 tsp of ginger

1 1/2 cups of chocolate chips or chunks (I use raw dark chocolate and cut into chunks, you could also use EnoyLife chocolate chips, or just regular chocolate chips)


1. Mix all of the wet ingredients.

2. Mix all of your dry ingredients in a separate bowl.

3. Add in dry ingredients to the wet ingredients. If you used the coconut flour you will be thinking, “This isn’t enough flour, it doesn’t seem right!” But it will slowly start to thicken up, don’t worry. If you use regular flour you will need to refrigerate the dough for 30 mins before baking

4. Bake on parchment paper at 350 for 18 minutes. I like to cool them in the fridge for a bit and then eat, I find they aren’t crumbly when you do that. If you don’t they are just a bit crumbly, not too bad. But when they are guilt free and taste so good, you can deal with a little bit of crumbles!

Comments are closed.