Pumpkin spice chocolate chip cookies are an easy dessert recipe made without pumpkin, but with pumpkin pie spice! Made without eggs, without sugar, and without grains, these soft and chewy cookies are secretly healthy! Paleo, Vegan, Gluten Free, Keto, Low Carb.
Prep Time 5minutes
Cook Time 12minutes
1cuptahinican sub for any nut or seed butter of choice
Preheat the oven to 180C/350F. Line a large tray or cookie sheet with parchment paper and set aside.
In a large mixing bowl, combine your tahini, granulated sweetener, egg or ground chia seeds, one tablespoon pumpkin pie spice, and mix until combined. Fold in your chocolate chips.
Using your hands, form 12 small balls of cookie dough. Place each ball on the lined tray and press each one into a thick cookie shape. Top with remaining pumpkin pie spice. Bake for 12-15 minutes, or until the edges just start to brown.
Remove from the oven and allow to cool on the tray completely.
* Start with 3 tablespoons and if the batter is too thin, add an extra tablespoon. You can also replace this with 1 egg.Pumpkin Spice Chocolate Chip Cookies can keep at room temperature, for up to 5 days. They can keep refrigerated for up to 2 months and freezer friendly, for up to 6 months.