Super soft and fluffy Paleo pumpkin chocolate chip cookies with plenty of chocolate and a hint of cinnamon and pumpkin pie spices. Paired with a cozy London Fog Tea, this combo is absolutely delicious and so perfect for fall!
Stir all ingredients together. If you have a milk frother, use that to make milk frothy milk and then pour over the top of the brewed tea.
Preheat the oven to 375 degrees F. and line a large baking sheet with parchment paper or silicone baking mat or spray baking sheet with nonstick cooking spray.
In a medium sized mixing bowl, add and stir together dry ingredients and mix together. Create a well in the center of the dry ingredients. In the well, stir together eggs, pumpkin, applesauce, melted coconut oil and vanilla. Then stir wet ingredients into dry until just about fully combined. Add chocolate chips and stir everything together until fully combined.
Spoon out tablespoon-sized balls of dough onto baking sheet. Bake for about 13-15 minutes and until tops of cookies are golden.
Transfer to cooling rack and let cool. Enjoy with a cup of London Fog Tea!
*Milk can be heated in the microwave. **I like to add about 1 teaspoon honey or 1 packet stevia. ***Nutritional information is for the cookies only.