Pumpkin Chocolate Chip Cookies (Egg & Nut Free)

Fresh from the oven, you can smell the autumnal aroma of my Pumpkin Chocolate Chip Cookies (Egg & Nut Free).

I've gotten so many requests for more egg-free and nut-free cookies so I knew I needed to start with my favorite Fall flavor… pumpkin! And why not throw some dark chocolate pieces in the mix for good measure? About a week after Easton was born I got the itch to get back into the kitchen to test and the Pumpkin Chocolate Chip Cookies (Egg & Nut Free) were top on the list.

Thankfully I have a lifesaver of a kitchen assistant who helped and also cleaned up, because I could barely get through a full recipe + cleanup between nursing sessions! We're 7 weeks out now and he is sleeping longer and nursing less frequently, so more fun testing experiments are about to ensue for book 3. I had to test these quite a few times to get the right texture, and was so happy when I finally got a non-gummy egg-free cookie.

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These cookies have a crisp outside with a chewy center and are full of autumnal spices and melted dark chocolate. If you can't find dairy-free chocolate pieces or can't tolerate them, you could add in raisins, currants, or even some pepitas on top! I hope you love these Pumpkin Chocolate Chip Cookies (Egg & Nut Free) as much as I do, and if it just doesn't satisfy your pumpkin cravings and you need some more ideas, check out my Paleo Pumpkin Recipe Round-Up on the blog!IMG_6237

Pumpkin Chocolate Chip Cookies (Egg & Nut Free)



Cuisine: American

Category: Desserts

PREP TIME: 20 mins

COOK TIME: 20 mins TOTAL TIME: 40 mins



  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. Whisk together 1/2 cup hot water and ground chia seed and let sit at room temperature while you prepare the remaining ingredients.
  3. Meanwhile, in the bowl of a stand mixer, combine the sunflower butter, pumpkin, maple syrup, and lemon juice. Mix on medium speed until combined.
  4. Add the arrowroot powder, coconut sugar, coconut flour, ground flaxseed, pumpkin pie spice, baking soda,and sea salt. Turn the mixer on medium speed until fully combined, scraping down the sides as needed.
  5. Add the thickened chia mixture to the bowl and beat again until fully combined. Stir in the chocolate pieces.
  6. Using a cookie scoop or a large spoon, drop dough onto the lined baking sheets. Wet fingers slightly with warm water and gently press the mounds down to flatten slightly.
  7. Bake for 20 minutes, until golden brown around the edges. Cool on a wire rack completely before serving.

Keywords: dairy free, dessert, egg free, gluten free, holiday, my holiday favorites, nut free, paleo, quick and easy, snacks, vegan, fall, Halloween