Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, paleo pumpkin chocolate chip cookies. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Paleo Pumpkin Chocolate Chip Cookies is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Paleo Pumpkin Chocolate Chip Cookies is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have paleo pumpkin chocolate chip cookies using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Paleo Pumpkin Chocolate Chip Cookies:

1. Take 1/3 cup cup butter, ghee, coconut oil - melted (I use butter, because yum!)
2. Take 1/3 cup pumpkin puree (I used canned puree from the organic section of my grocery store)
3. Get 1/3 cup maple syrup (buy local for best quality/taste)
4. Get 1 large egg
5. Make ready 1 tsp pure vanilla extract
6. Get 1 cup tapioca flour OR arrowroot flour
7. Prepare 1/3 cup coconut flour
8. Take 1 tsp pumpkin pie spice (I used a generous amount of Saigon Cinnamon, Allspice and a pinch of ground ginger instead)
9. Make ready 1/2 tsp baking soda
10. Get 1 pinch of sea salt
11. Make ready 1/3 cup chocolate chip (I used carob chips from the Bulk Barn)

Instructions to make Paleo Pumpkin Chocolate Chip Cookies:

1. With a hand mixer or a whisk, in a mixing bowl, beat egg(s) throughly. Mix in the butter, pumpkin puree, maple syrup, and vanilla.
2. Add in the dry goods, placing the chocolate or carob chips on top of the dry goods so they get a dusting of dry ingredients. (This will keep them from sinking to the bottom of your mixture) Mix well so the wet/dry goods are fully incorporated. (A wooden spoon or spatula would work well for this.)
3. Refrigerate batter for 30 minutes or longer (the batter will stiffen in the cold and make it easier to work with.)
4. Preheat oven to 375°F.
5. Drop batter by spoonfuls onto a parchment paper lined cookie sheet using a tablespoon.
6. Bake for 12-15 min or until lightly golden brown. (I baked them for the full 15min but it depends on the heat of your oven)
7. Allow baked cookies to rest on cookie sheet for a few minutes before transferring them to a cooling rack.
8. Store full cooled cookies in an airtight container or zip-loc bag. These cookies are very moist, so if you plan on keeping them for more than a few days, best to keep them in the refrigerator. Cookies will also freeze well. Enjoy!
9. Ready to serve and ENJOY!

So that’s going to wrap this up for this exceptional food paleo pumpkin chocolate chip cookies recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!