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It’s clear that you guys LOVE – like really LOVE – my “LIFE CHANGING CHOCOLATE CHIP TAHINI COOKIES.” And for very good reason. They are friggin’ life changing, and if you don’t think so, then to be honest, I don’t think we can be friends. They are perfectly crisp on the outside, and my GAWD, they are thick and chewy, and beyond chocolatey on the inside.
But now that the holidays are approaching, I decided to kick things up a notch, and experiment with a pumpkin version; because let’s face it, from now until December 31, it’s about pumpkin EVERYTHING. I tested this version out about three times – it’s pumpkin-y without being over the top pumpkiny. It’s filled with all the spices of fall – think cinnamon and cardamom, but again, it’s all super subtle. Because let’s be real, the tahini and chocolate chips are still the star of the show.
The trick to these cookies, just like the “LIFE CHANGING CHOCOLATE CHIP TAHINI COOKIES” is in refrigerating the dough, then adding the egg and baking soda, and then baking them. The other trick is to slightly undercook them. Don’t worry, the egg will be fully cooked, but the cookies won’t be. Vegan? YES, you can use a flax egg, and it will work perfectly, you’ll see.
Okay, let’s get right to this recipe, because when your girl over here says LIFE CHANGING, she means it…
Ingredients
- 1 1/4 cups almond flour
- 3/4 cup tahini
- 1/4 cup pumpkin puree (not pumpkin pie)
- 1/2 cup maple syrup
- 1 egg (or flax egg if vegan)
- 2 tbsp pumpkin pie spice (they sell it at Trader Joes, or you can buy Primal Palate brand, which I love, or, use equal parts cinnamon, cardamom, and nutmeg)
- 1 tsp baking soda
- 1 heaping cup of Enjoy Life Foods dairy free mini chocolate chips
- 1 scoop collagen peptides (optional, but great source of protein)
- sea salt flakes for topping
Instructions
- In a medium size bowl, mix together ONLY the almond flour, pumpkin pie spice, pumpkin, tahini, maple syrup, collagen peptides (if using), and chocolate chips! *The dough should be thick. If it's not, add a little bit more almond flour.
- Mix to ensure everything is coated well, and place in the refrigerator for 30 minutes. Do not skip this step!
- While the dough is chilling, preheat oven to 350.
- Remove bowl from the refrigerator, and add the egg and baking soda. Mix together until fully incorporated.
- Using a cookie scoop or spoon, scoop dough and form cookies. Depending on the size of your cookies, you will get 10-12.
- Bake for 10-11 minutes. Remove from the oven and let the cookies settle before eating!
- The key with these cookies is to slightly undercook them, so that they are nice and crispy on the outside and SUPER CHEWY on the inside.
- Sprinkle sea salt flakes on top.
- Enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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WHAT DID YOU THINK?
Rate + Review
Made these today, exactly as the recipe is written – soo delicious!
I”m so glad turned out so well for you, Jennifer! Thank you so much for making this recipe, and for leaving such a kind review!
WOW, these are amazing!! What a great pumpkin version of the OG 🙂
Woohoo! So happy you like them! Thank you so much for your review, Diana!
I loved this seasonal variation on Nicole’s OG chocolate chip cookie recipe! So, so yummy. The perfect amount of pumpkin to add the pumpkin flavor without being overbearing. I highly recommend her recipe and now I have to try the gingerbread variation!
Thank you so much Lo! I really appreciate your support and rating!! Hope you enjoy the gingerbread version, it’s a fav!
Just made these & they’re so good! A light hint of pumpkin mixed with the Tahini is perfect. What would you say the shelf life is on them? Wondering if I should refrigerate them!
YAY! I am so happy you enjoyed them! I place them in the refrigerator and they last up to one week!
These sound amazing!! Going to make today. Do you have to use parchment paper or will they be okay on non-stick baking sheet?
What are the nutrition facts for these cookies?
They came out totally mushy so I baked them twice as long- still mushy but not wet anymore. Not sure why, I’m thinking something to do with the pumpkin. but still delicious!
These tasted great but mine came out a little mushy, I like my cookies to be on the chewier side! I added more almond flour since my dough was a bit thin. Any thoughts on what’s causing it and how to fix that? Super delicious nonetheless 🙂
Hmmm that’s strange. I’d increase the bake time by a minute or two!
I’m allergic to almond flour. Would brown rice flour be a good replacement ?
Hi! You could try oat flour! I have heard from others that it worked perfectly. I’m not sure about brown rice flour!
Can you use gelatin in this recipe instead of collagen? Would that work? Thanks
I think so, but I haven’t tried! You could omit the collagen all together if you don’t have any!
If you want to make these without tahini, how would you modify? Or, Would it even work? Thanks.
Yes! You can sub a nut butter of your choice 🙂
What’s the Fat Protien Carb breakdown?
I’m not sure since I don’t count calories! But I’m sure you can plug the recipe into a calculator and easily figure it out! 🙂
Can I sub almond flour and use whole grain brown rice flour?
You might be able to! I haven’t tested it with brown rice flour though, so can’t guarantee the results!