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Thank you, Vital Proteins for sponsoring this post! All opinions are my own.

These paleo pumpkin chocolate chip cookies are the perfect fall treat! They’re incredibly soft and have an easy AIP option.

Pumpkin season is finally here, and what better way to celebrate than with cookies?! Don’t get me wrong… I love all of the pumpkin things. I do not discriminate. I love pumpkin spice lattes, pumpkin bread, pumpkin muffins… you name it! But, pumpkin chocolate chip cookies? That’s just a serious match made in heaven.

Most pumpkin flavored treats that you’d buy in the store are incredibly far for real food. They’re packed with artificial colors, tons of white sugar, and you’ll likely fine zero real pumpkins in sight. Most of the time, they don’t even taste like pumpkin. What’s the point?!

These pumpkin chocolate chip cookies are not only grain free, gluten free, and made with zero refined sugar or eggs, but they feature real pumpkin (no flavors) and even gut healing collagen and gelatin! Talk about a super dessert…

These paleo pumpkin chocolate chip cookies are incredibly soft and pillowy! The softness comes from pumpkin, as well as the collagen. It almost feels like you’re biting into a soft slice of cake… so good!

Aside from the actual pumpkin in the recipe, the Vital Proteins collagen peptides and gelatin are big stars on the show in this tasty cookie recipe. Collagen and gelatin are the swaps for the egg in this recipe, and help the cookies to bind, rise and stay soft. Not only is it necessary for the structure of this recipe, but it also has tons of added health benefits. Collagen and gelatin help support the integrity of the gut lining, the health of our hair, skin, and nails, and come with an added protein boost.

Vital proteins collagen peptides is one of my favorite ingredients to sneak into smoothies, soup, fat bombs, and yes, even cookies! I always feel more satiated when I add it to these foods, and I’ve definitely noticed benefits like nail growth and sustained gut health. I never let myself run out of it, and think it’s a must add to any paleo or AIP kitchen.

The Ingredients You’ll Need for These Paleo Pumpkin Chocolate Chip Cookies

Tigernut flour

Tigernut flour is similar to almond flour but is nut free and AIP friendly. You can likely sub almond flour in this recipe, though I haven’t tried it myself.

Tapioca starch

This helps bind the cookies and gives them a better texture. You can likely sub arrowroot starch.

Coconut oil

I haven’t tried other fats in place of coconut oil here, but you may be able to swap ghee if you tolerate it.

Pumpkin puree

You can’t do this recipe without it!

Maple syrup

You can also sub honey in this recipe, but I love the maple flavor!

Dairy-free chocolate chips

You can use dairy-free chocolate chips, of sub homemade carob chips if you’re AIP. I’ve included a recipe for this below.

Vital Proteins Collagen Peptides & Gelatin

Vital proteins collagen peptides and gelatin are nutrient-packed and important for the structure and texture of these cookies. I would not swap one for the other or leave them out. Trust me… they make the cookies super soft and delicious, and even add a protein boost!

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Paleo Pumpkin Chocolate Chip Cookies (AIP)


  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Category: Dessert
  • Method: oven
  • Cuisine: American

Ingredients


Instructions

  1. Preheat the oven to 375 F and line a baking sheet with parchment paper
  2. Use a large mixing bowl to combine all of the dry ingredients (reserving the chocolate chips) and stir to combine.
  3. Mix in the maple syrup, coconut oil, and pumpkin puree and mix well until all of the ingredients are well combined into a smooth cookie dough. Fold in the chocolate chips and mix.
  4. Form the cookie dough into 8-9 cookies and evenly space them on the baking sheet.
  5. Bake in the oven for 10 minutes. Remove from the oven and carefully place on a cooling rack to cool.
  6. Serve warm, or store in the fridge for 1-2 days (if you can keep them that long!) and enjoy!

Notes

Both the collagen and gelatin are important for the overall structure of these cookies. They have different qualities and I wouldn’t try to swap one for the other.