Paleo Pumpkin Chocolate Chip Cookies (AIP)
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 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.
This helps bind the cookies and gives them a better texture. You can likely sub arrowroot starch.
I haven’t tried other fats in place of coconut oil here, but you may be able to swap ghee if you tolerate it.
You can’t do this recipe without it!
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)
- Total Time: 15 minutes
- Yield: 8-9 cookies 1x
- 1 cup tigernut flour
- 1/4 cup tapioca starch
- 2 tbsp Vital Proteins collagen (or one scoop)
- 1 tbsp Vital proteins gelatin (see notes on substitutions inquires)
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/4 cup maple syrup
- 2 tbsp coconut oil
- 3 tbsp pumpkin puree
- 1/4 cup dairy free chocolate chips (sub carob chip recipe here for AIP)
- Preheat the oven to 375 F and line a baking sheet with parchment paper
- Use a large mixing bowl to combine all of the dry ingredients (reserving the chocolate chips) and stir to combine.
- 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.
- Form the cookie dough into 8-9 cookies and evenly space them on the baking sheet.
- Bake in the oven for 10 minutes. Remove from the oven and carefully place on a cooling rack to cool.
- Serve warm, or store in the fridge for 1-2 days (if you can keep them that long!) and enjoy!
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.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 5
- Cook Time: 10
- Category: Dessert
- Method: oven
- Cuisine: American
- Serving Size: 1 cookie
- Calories: 183
- Fat: 7.7g
- Carbohydrates: 14.9g
- Fiber: 1.3g
- Protein: 5.3g
Thank you for creating these, can’t wait to try them. Since I don’t care for Carob, I think I’ll just omit it altogether, maybe add a drizzle of cinnamon Coconut butter. I just love the Fall season.
They would likely taste just as good without the chips 🙂 Enjoy!!!
These are a-mazing. Comes together quickly, tastes like fall and chocolate and soooo yummy.
Thank you so much Kimberly! I’m so glad to hear that you liked them!
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Thank you Mary!
I’m so excited to try these! Would green banana flour replace tiger nut flour? I haven’t received mine in the mail yet
Yay, thank you! I haven’t tried green banana flour so I can’t guarantee that it would work as well.
I’ve made these cookies at least 6 times in the last month! They are delicious! I am reintroducing foods into my eating regime and I STILL am craving and making them! I only wish tiger nuts flour were sold in stores! Love these!!! So do my kids and friends…I kinda wish I hadn’t turned them onto them cause they are gone way too fast!
This is our go to dessert! Love love them!
Thank you so much Kara! So happy you like it 🙂
Great AIP cookie recipe. Thank you! I used two tbsp monkfruit “sugar” and two tbsp water instead of the maple syrup as I’m trying to cut back on sugars… still turned out delicious.
Could I sub cassava flour for tiger nut?
They typically don’t swap well 1:1 but let me know if you try it!
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Very good! I’ll make them again soon!
Thank you Deb!
Really good! Thank you!
Thank you, Deb!
Thank you for this recipe! These cookies made my weekend. I love your blog. It makes AIP easy and accessible.
Thank you so, so much Heather!! I’m so happy that you liked them!!
Can I make these with almond flour instead,
I think that would be a good swap 🙂
I really love these! The texture is amazing and the flavor is great!
OMG!! These are amazing!!! Thank you for this recipe. My husband will be so happy when he tries these cookies. Perfect start to Fall.
Thank you so much, Deborah! So glad you liked it!
Everyone loved this recipe!! Made a double batch and they were gone within the evening! Substituted almond flower and arrow root starch 🙂
Thank you so much, Ashley!!
These cookies are amazing. I have recently joined the Noom network & I’m inquiring about calorie count in the cookies.
PS I really respect nutrient dense all of your recipes are. Thank you! Marlys
So good. Perfect fall dessert. They were moist and chewy. Will be making these again.
So glad you enjoyed it!!
Should the coconut oil measurement be from melted oil or can it be from the solid form?
You can do it solid!
Can I use a different flour? All out of tigernut?
Is the brand for the collagens and gelatin specific for this recipe, or just the ingredients?
(P.S.- I’m obsessed with your website. This site has legitimately been my key to success and has given me the confidence and excitement to stick with AIP for over a year now. THANK YOU!)
Absolutely fantastic and easy to make!
So glad you enjoyed!!
Yum, these are really tasty! I made them for my brother who is on an AIP diet, but would make them again for myself and others. I scooped the dough into a hexagon-shaped silicone tray and it made 12 cookies. Use the choc chips in half.. topped them with dark choc shavings. So good!
So glad you and your brother enjoyed them!
These are soooooo good!