Pumpkin Chocolate Chip Tahini Cookies

kalejunkie's pumpkin life changing tahini chocolate chip cookies laying on a piece of parchment paper

5 from 13 votes

Pumpkin Chocolate Chip Tahini Cookies

These Pumpkin Chocolate Chip Tahini Cookies are soft, chewy, and irresistibly cozy. Made with real pumpkin, creamy tahini, maple syrup, and melty chocolate chips, they’re the ultimate fall treat—and they come together in one bowl.

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Keyword Dairy Free, Vegan

Prep Time 5

Chill Time 30

Total Time 1

Servings Cookies

Calories 2425kcal

Author Nicole Modic

Ingredients

1 ¼ Cups Almond Flour
¾ Cup Tahini
¼ Cup Pumpkin Puree (not pumpkin pie filling)
½ Cup Maple Syrup
1 Egg or flax egg if vegan
2 Tablespoons Pumpkin Pie Spice you can buy it from the store or make your own!
1 Teaspoon Baking Soda
1 Cup Enjoy Life Foods dairy free mini chocolate chips heaping cup
1 Scoop Collagen Peptides optional, but great source of protein
Sea Salt Flakes for topping

Instructions

To make these cookies, start by lining a baking sheet with parchment paper and setting it aside.
In a medium bowl mix together the almond flour, pumpkin pie spice, pumpkin puree, tahini, maple syrup, collagen peptides (if using), and chocolate chips until a thick dough forms. If it looks loose, sprinkle in a bit more almond flour.
Cover the bowl and refrigerate for 30 minutes; this chill time helps the dough firm up and the flavors meld. Don't skip it!
While the dough chills, preheat your oven to 350F.
Once chilled, remove the bowl from the fridge and add the egg and baking soda, mixing until fully incorporated.
Scoop the dough with a cookie scoop or spoon and form 10-12 cookies on the prepared sheet.
Bake for 18-22 minutes, until the edges are set and the centers look just slightly underdone. That gentle underbake is the secret to crisp edges and a super chewy middle.
Let the cookies settle on the pan for a few minutes, and finish with a sprinkle of flaky sea salt. Enjoy!

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