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.
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!
Would black chia seeds work if you didn’t care how it looked?
I would really really love to make things with chocolate chips, but I have not found anywhere any that have no sugar or maybe have natural stevia (& no erythriol) but these ones have cane sugar ;-( I’ve seen them on so many of the blogs & I am just wondering how are they any better than normal chocolate chips with regular sugar…. These look delicious & I might just try them without the chips or using cacao nibs instead 😉
I opt for these as they are free of the top allergens! Unfortunately, I haven’t mastered making my own chocolate chips so I get these guys. Cacao nibs are a great sub though!
Wow! these cookies are amazing 🙂 healthy yet delicious cookie recipe for fall! It is crispy outside and chewy in the middle. I used coconut syrup instead of mayple syrup but it worked out great. Thanks Danielle 🙂
Great idea! Thank you Sarah, I’m so glad you like them! 🙂
These look so good! I’m going to make these for sure! Thank you for all the delicious recipes. You do an awesome job.
You are simply amazing. I can hardly wait to give it a go. Thank you soooo much.
Thank you Cynthia! I hope you love them 🙂
Is it possible to sub out the arrowroot powder with something else? (I know this a recurring question…)
The chia works as an egg-replacer and gives the cookies structure. I wouldn’t suggest leaving it out, but you could try using flax. I would stick with the chia though cause the flax has an overpowering flavor!
Do you grind up just enough seeds for this recipe or do you have a large batch of flax and chia seeds ground already? Seems it would be hard to only have a couple tablespoons ground at once. Looks great and can’t wait to try. Love pumpkin and chocolate!
I buy my white chia and flax already ground!
So, I must’ve done something wrong. I attempted these cookies but they came out nice and soft on the inside…and out. More like a bread/cake texture. What could I have done incorrectly? The flavor was heavenly though.
Oh darn! It could be the brand of chia, flax, and coconut flour you’re using. It also could be a difference in ovens. I’m so glad you liked the flavor though! I have noticed that mine are crisp on the outside right when they come out and for a while longer but they don’t stay crisp if they aren’t eaten soon after! 🙂 They are very cake like on the inside though!
I did not get the crispy outside. The “cookie” was delicious but the texture was more cake like. What did I do wrong? Any advice?
It could just be the oven. 🙂 When I baked mine they were slightly crispy on the outside and chewy and cavelike on the inside. If you followed the recipe exactly and use the same ingredients I do, then it really must be the oven but if not it could be the flax, chia, or coconut flour that was used that created that result. I also did notice that they are crispy right out of the oven. They won’t stay crispy for the next week or so. Hopefully this helps and you’ll try again! 🙂
Is there any way to make this SCD friendly? Trying to complete 2 years of SCD and frustratingly I feel so many “Paleo” chef’s are using starches more and more, ex. Hayley & Bob, their first book was practically starch free the second all baking included starches, these look great! but and I have no idea how to substitute for the arrowroot. Thanks!
You could try subbing in coconut flour for the arrowroot although you’ll end up with a bit of a different texture!
Thank you! I’ll try that. Coconut flour is always my go to for substituting for starches, but I wasn’t sure if I add the same amount of coconut flour as the arrowroot. Especially when coconut flour sucks up all the moisture!
Yes! You can almost always sub in almond butter for sunbutter.
Do you have a recipe like this that isn’t egg free? They sound so good but I can have eggs and nuts ?
skip the chia seed/water mix she makes and replace it with 2 eggs. 🙂 And if you want to use nuts then replace the sun butter with another nut butter of your choice.
You could omit the chia/water mixture and use 2 eggs and use almond butter instead of sunbutter!
What can I use in place of the flax seed? My body does not react well to it.