Pumpkin Chocolate Chip Power Cookies

I've teased you with this recipe long enough! After many remakes and little tweaks (oh the sacrifice of testing soooo many delicious, if texturally-off cookies), I finally nailed the right texture/flavor combo with these bad boys! They're not overly pumpkin-y, with just the right amount of spice and sweet (only 1/2 cup coconut sugar in the whole batch!)

The "power" in these cookies comes from the addition of TWO kinds of protein (which are also completely customizable). Add these to your treat rotation or next get-together, or just make them for your own personal face-stuffing!! 



Pumpkin Chocolate Chip Power Cookies

[Paleo, GF, DF, Egg free]

Makes approx. 18 small or 12 large cookies




  1. Preheat oven to 350 degrees. In a small bowl, mix the 1 Tbs ground flax with 2 Tbs of the milk and set aside.

  2. In a separate bowl, combine all dry ingredients (except above flax) and whisk to combine.

  3. Add pumpkin puree, remaining 1 Tbs milk, flax, and ghee. Stir to combine. It may seem like the dough is going to be dry and won't combine, but trust me, it does! Continue to mix until well incorporated. Add chocolate chips and stir.

  4. Using a small cookie scoop, drop dough onto lined cookie sheet. Bake for 10-12 minutes, or until desired crispness.

  5. Cookies will be extremely soft right out of the oven (that doesn't mean you can't stuff your face with one anyway). They firm up as they cool and keep best in the fridge or freezer (if they last that long!)


These cookies come together so quickly and easily, and they have the perfect blend of fall flavors without being too overwhelmingly "pumpkin-y" (if that's even a thing ;) They're a softer cookie, so they keep best in the fridge and freeze well (IF they make it that long!) 

Let me know if you make 'em! Happy Fall! 


In loving health, 









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