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Gluten Free Chocolate Chip Cookies with Pumpkin Spice

Loosely based on this recipe from Texanerin Baking, with lots of my adjustments.
Servings 18 large cookies
Author נטלי


For the cookies:

  • 100 grams (1 cup) almond meal
  • 35 grams (1/3 cup) ground coconut
  • 10 grams (1 tablespoon) Pumpkin Spice or a mixture of cinnamon-ginger-cardamom-clove-nutmeg
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 150 grams (3/4 cup) coconut sugar or dark brown sugar
  • 80 grams (1/3 cup) melted coconut oil
  • 100 grams (4 tbsp.) natural peanut butter
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 250 grams of dark chocolate coarsely chopped


  1. In a large bowl mix almond meal, coconut, Pumpkin Spice, baking soda, salt and coconut sugar into a uniform mixture.
  2. Add coconut oil, peanut butter, vanilla and egg and mix until you get a uniform, somewhat sticky dough.
  3. Add about 200 grams of chopped chocolate and stir until it is dispersed in the dough.
  4. Wrap the dough in plastic wrap and cool in the refrigerator for about an hour.
  5. Create pink-pong sized balls from the dough and place in increments on oven-lined baking pan.
  6. On top of each cookie, put some more chopped chocolate.
  7. With the palm of your hand, slightly press them down and spread the cookies.
  8. Preheat the oven to 180c degrees and bake the cookies for 10-12 minutes or until they turn brown but still slightly soft. They will set once cool.

Recipe Notes

  • Keep the cookies in a closed container at room temperature for up to 4 days.
  • The cookies can be frozen for up to a month.
  • You can use any kind of chocolate you like or chocolate chips. It is important to use natural peanut butter only (in a liquid texture).
  • Instead of peanut butter, raw tahini or almond butter can be used to diversify flavors.
  • Instead of ground coconut, you can use some more almond meal.