Pumpkin Cookies for Everyone

These Pumpkin Chocolate Chip Cookies are for everyone.  I love making them with my kids.  For a while I stopped making desserts with the family because it was too depressing.  I couldn't eat it and so it wasn't fun.  Then I felt guilty for not cooking with my kids and making cookies.  It was hard finding healthy cookie recipes that tasted good so I started experimenting.  Now the web is full of recipes and it is bit overwhelming.  My kids don't care whether the treats we are making are good for them or not.  All they care about it time with mom, cooking, and getting a treat.  Even more important is that I'm teaching them from an early age how to eat in a healthy way.

I have realized that me and white flour don't get a long to well.  I have not been diagnosed with anything, but when I consume white flour and too many grains, I feel sluggish, tired, and I gain weight.  It also kicks psoriasis into a higher gear.  For a while that depressed me and frustrated me.  But I had to decide that life is what it is and I can be stuck or I can flow, adapt and change.  I've learned a lot about myself along the way.

Pumpkin Chocolate Chip Cookies on Plate

I learned to find foods that give me that same wonderful feel good sensation that I used to get eating grains and foods made with flour all the time.  You need that or you are just fighting an uphill battle.

I choose to say yes to my body for treats!  I choose to experiment with healthy cookie recipes because I want to and it is fun.  It feels great.  My treats are good for you so there is not guilt, no battle of wills, and no side effects.

My husband Mark recently gave up sugar and gluten at least for a little bit.  His most favorite cookie of all times is a Pumpkin Drop cookie with chocolate chips.  He misses them.  We were recently around family a couple of weeks ago and they were passing around the pumpkin cookies.  Mark was real good about turning them down.  But he sure missed them.  So I had to make something to reward him.  I presented him with this plate of Pumpkin Chocolate Chip Cookies and he actually got chills.  He was like a kid in a candy store.

They are really very good and while I made enough to share...... with the kids....  I don't want to.

You have to realize that there is a strong connection to our food and emotions.  Most people can't just give up certain foods, you have to replace them with something.  And you need to create the same happy feelings with healthier foods.  When Mark saw that plate of cookies, his brain literally released lots of feel good chemicals.  It was a surprise for him and now he has a new association in his brain with happy feelings and healthy Pumpkin Chocolate Chip Cookies.    When I work with people on their food addictions, we work on the memories, feelings, creating new memories and associations, and a plan that works for them.  You need to say yes to you and your body and healthy treats and no to junk food because you want to.

Pumpkin Chocolate Cookies for Everyone

Serves 40
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Allergy Milk, Wheat
Dietary Diabetic, Gluten Free, Vegetarian
Meal type Dessert
Misc Child Friendly, Freezable
By author Kally Efros
You can adapt them to your needs to be totally gluten-free and completely sugar free using stevia.


  • 3/4 cups pumpkin puree (You may need to add extra coconut flour if you use fresh pumpkin, drain well.)
  • 1/3 cup cup coconut oil (melted)
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup coconut flour ((you may need a little more depending on the wetness of the ingredients))
  • 1/4 cup almond meal or flour***
  • 1 teaspoon cinnamon powder
  • 1 teaspoon nutmeg powder
  • 1/2 teaspoon baking powder (use gluton free baking powder if you want it completely gluton-free)
  • 1/2 cup Chocolate or Carob Chips
  • Sweetener** (See directions for amounts)


  • 1 teaspoon allspice powder
  • 1/3 cup nuts (chopped)


Step 1 Preheat the oven to 375 degrees Fahrenheit.
Step 2 *Sweetener options: 1/4 cup honey (very sweet); 1/4 cup agave syrup; about 30 drops of stevia; 1/4 cup zylitol; or 15 drops stevia & 2 tabl zylitol; 1/4 cup coconut sugar (or more) If you use something besides honey or agave, you may need to add a little more coconut oil or decrease slightly the coconut flour to make up for the liquid from the honey or agave.
Step 3 Combine Pumpkin, coconut oil, eggs, vanilla and sweetener*.
Step 4 Add coconut flour, almond meal, cinnamon and nutmeg to your pumpkin and mix well. Add your chocolate or carob chips. Note that the chocolate chips may contain gluten and for sure sugar. I like using carob chips - no extra sugar. You can also use cacao nibs for a little extra crunchy. Add nuts if you desire. ***Note if you wish to leave out the almond meal, increase coconut flour to 1/2 cup.
Step 5 Coat a cookie sheet with oil or use parchment paper. Scoop out cookie dough onto your pan. Bake for 10 to 12 minutes or until the bottom is done. Cool and enjoy.



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