Clean Brown Butter Pumpkin Chocolate Chip Cookies
These clean, cozy pumpkin cookies are everything we love about fall nutty brown butter, pumpkin spice, and melty chocolate chips. But this time, they’re made with wholesome swaps like almond flour, coconut sugar, and coconut oil for a healthier take that still tastes decadent. Perfectly soft, a little chewy, and full of that warm pumpkin flavor you can’t resist.
Equipment
- Mixing bowls
- Whisk and spatula
- Saucepan
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
Dry Ingredients:
- 1¾ cups blanched almond flour
- ½ cup oat flour
- 1 tsp baking soda
- ½ tsp fine sea salt
- 2 tsp pumpkin pie spice
Wet Ingredients:
- ½ cup grass-fed butter (or ghee) browned and cooled
- ⅓ cup coconut sugar
- ¼ cup pure maple syrup
- 1 large egg yolk
- ⅓ cup pumpkin purée (not pumpkin pie filling)
- 1 tsp pure vanilla extract
Add-ins:
- ½ cup dark chocolate chunks (70% or higher)
- optional flaky sea salt for topping
Instructions
Brown the butter:
- In a small saucepan, melt butter over medium heat, stirring often. Continue cooking until the butter turns golden and smells nutty, about 4–5 minutes. Pour into a bowl and let cool 10–15 minutes.
Whisk dry ingredients:
- In a medium bowl, whisk almond flour, oat flour, baking soda, salt, and pumpkin spice. Set aside.
Mix wet ingredients:
- In a large bowl, whisk the cooled brown butter with coconut sugar and maple syrup until smooth. Add the egg yolk, pumpkin purée, and vanilla; whisk again until creamy.
Combine:
- Add dry ingredients into wet and stir until a dough forms. Fold in chocolate chunks.
Chill:
- Cover the dough and refrigerate for 30 minutes this helps the cookies hold their shape and deepen their flavour.
Bake:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment. Scoop 2 tablespoons of dough per cookie, spacing them 2 inches apart. Bake 11–12 minutes, until edges are golden and centers are just set.
Finish:
- Let cool 5 minutes on the sheet, then transfer to a rack. Sprinkle with flaky sea salt if desired.
Notes
- Use coconut oil instead of butter for a dairy-free version.
- You can swap dark chocolate chunks for mini chips or chopped nuts.
- Store in an airtight container for up to 4 days or freeze for up to a month.