Mo’ Cookies, No Problems.

 Well, it’s definitely hurricane season round’ these here parts.

Rain, all day, all weekend, erry month, all the time.

Okay, not really.

But seriously, we got a TON of rain this weekend and there is only more to come.

Me is happy happy happy.

Rain just means that I am allowed to cook/bake ten times more than usual.

This has not been easy while my mom has been painting the kitchen cabinets.

Paint & banana bread just don’t mix.

Ehhhhh…it’s whatever.

This weekend I got to spend some family time w/ my cousin and aunt who came to visit while my cousin was on fall break.

Where was my fall break in high school?

Because I was in the baking mood


and because I’m the most awesome-est person ever


I decided to whip up some cookies for them.


The real kicker here is…


I completely forgot to bring them w/ me to my grandparent’s house.


The downside of this…not being able to share these absolutely delicious cookies w/ my family!


These babies are all about the pumpkin.


I mean, hello fall!


 If fall were a cookie…


this would be the cookie.


That was almond butter you saw way up there too!


Oh, and yes…those are chocolate chips.


This cookie is slightly crispy on top


with a cake-like texture throughout.


It’s like biting into a pillow.


Walnuts up in thur too!


Not being able to share cookies has an upside…more for me!

Pumpkin Chocolate Chip Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18
Creamy almond butter combined w/ pumpkin + pumpkin pie spice for the perfect fall cookie chock full of walnuts + chocolate chips. Gluten-free, paleo, vegan, refined sugar-free.
  • ½ c. pure canned pumpkin, preferably organic (not pumpkin pie mix)
  • ¼ c. pure maple syrup
  • ½ c. unsalted almond butter
  • 1 flax egg (1 T. ground flaxseed meal + 2 T. water, mix let sit five minutes) or 1 large egg
  • ½ t. pure vanilla extract
  • 2 T. almond flour
  • 2 T. coconut flour
  • 1¼ t. pumpkin pie spice
  • ½ t. baking soda
  • ½ c. chopped, raw walnuts
  • ½ c. mini vegan chocolate chips
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the pumpkin, maple syrup, almond butter, flax egg, and vanilla extract until smooth.
  3. Stir in the almond flour, coconut flour, pumpkin pie spice, and baking soda, mixing until a cookie dough is formed.
  4. Fold in the walnuts and chocolate chips.
  5. Use a small cookie scoop to distribute the dough onto the prepared baking sheet.
  6. Bake for 10-13 minutes, or until the cookies have spread slightly and are golden brown on the bottom.
  7. Remove and allow to cool slightly before eating.

Nutritional Information (per cookie 1/18th of recipe): Calories: 123, Total Fat: 9g (2g Saturated Fat), Sodium: 41mg, Potassium: 97mg, Total Carb: 10g, Dietary Fiber: 1g, Sugars: 7g, Protein: 2g



  1. A great recipe I can’t wait to try out. It looks incredible. I love Pumpkin and those adventurous enough to use it! I wish more would.
    I came up with my own version of a Pumpkin Chocolate Chip Cooks. While different from your own, I think mine is a unique take on the dish. I’m new to the Food Blog scene and would love some feedback from a pro like you. Check out my recipe if have time.


  1. […] Mine came out very soft and flat, with a bit of a gooey consistency (likely the result of too much flax egg, but I don’t care—they were delicious!). Gluten free, vegan, and refined sugar free. Wheeee! Again, I made a half batch of 7 cookies. Double for more! Recipe from the awesome blog Mangia, here! […]

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