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Paleo Chocolate Chip Pumpkin Cookies

2 Minute Read

Written by Abby

Are you ready for your screen to be flooded with healthy pumpkin cookies?  Ready or not here it comes!
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It’s no secret that we love sweet treats, so we took the classic chocolate chip cookie and gave it an upgrade! These chocolate chip pumpkin cookies are filled with healthy fats, a bit of fiber, nutrient-packed pumpkin, and a touch of natural sweetness. Now you may be wondering what is Tiger nut butter/flour?  Well surprisingly, Tiger nuts are not a nut at all! They are actually a root vegetable, which contains loads of fiber and make great nut-free recipes! But don’t worry if you can’t get your hands on some Tiger nuts, almond or hazelnut flour + butter would make the perfect substitution! 
If you make this sweet date recipe, be sure to tag us on Instagram and Pinterest so we can see all your date-able recreations! And feel free to leave a comment below! 


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Paleo Chocolate Chip Pumpkin Cookies

Paleo, Nut-free, Naturally Sweetened 

  • prep time: 15 minutes
  • cook time: 10-12 minutes
  • total time: 25-30 minutes
Servings: 12
  • 1 egg
  • 1/2 cup pumpkin puree
  • 2 tsp vanilla 
  • 1/3 cup pumpkin spice Tiger Butter Co or almond butter*
  • 1/4 cup Joolies Medjool date syrup
  • 1/2 cup Tiger nut or almond flour 
  • 1 tsp cinnamon 
  • pinch of sea salt
  • 1 tsp baking soda 
  • 1/3 cup dark chocolate chips
  • sprinkle of coconut sugar
*note: if you are subbing almond or hazelnut butter, also add in 1 tsp of pumpkin spice.  
  1. Preheat oven to 375 degrees and line a cookie sheet with parchment paper. 
  2. In a large bowl, whisk together the egg, tigernut butter, pumpkin puree, date syrup and vanilla. In a separate mixing bowl, combine the tigernut flour, sea salt, cinnamon, and baking soda. 
  3. Once the dry mixture is well combined, slowly mix it into the wet ingredients until fully absorbed and a cookie dough forms. Lastly, stir in the dark chocolate chips. 
  4. Use a cookie scoop to form round, even scoops and place onto the lined cookie sheet. Sprinkle coconut sugar on top of each cookie. Bake in the preheated oven for 10-12 minutes or until just set. Remove from oven and allow them to cool completely. Store leftovers covered in the refrigerator. Enjoy!