Warm up with a cozy mug of London Fog Tea and a side of yummy Paleo Pumpkin Chocolate Chip Cookies. You guys are going to love this winning combination!
Print
5 from 3 votes
Nutrition Facts
London Fog Tea + Paleo Pumpkin Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 120 Calories from Fat 92
% Daily Value*
Fat 10.2g16%
Saturated Fat 3.1g19%
Polyunsaturated Fat 1.5g
Monounsaturated Fat 4g
Cholesterol 11.2mg4%
Sodium 6.1mg0%
Potassium 80.7mg2%
Carbohydrates 5.3g2%
Fiber 1.7g7%
Sugar 2.8g3%
Protein 3.2g6%
Vitamin A 265IU5%
Vitamin C 0.2mg0%
Calcium 36mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:28 cookies
London Fog Tea + Paleo Pumpkin Chocolate Chip Cookies
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
 

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!

Ingredients
For the London Fog Tea:
  • 1/2-1 cup Bigelow Earl Grey brewed tea
  • 1/2 cup steamed unsweetened vanilla or cashew milk or any other kind*
  • 1/4 teaspoon vanilla extract
  • Sweetener of choice**
For the Paleo Pumpkin Chocolate Chip Cookies:
  • 3 cups almond flour/almond meal
  • 1 teaspoon pumpkin pie spice or cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 small eggs
  • 1/4 cup canned pumpkin
  • 1/4 cup unsweetened applesauce
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chocolate chips (I used about 1/2 cup mini chocolate chips and 1 cup chocolate chunks, that's just what I had on hand)
Instructions
For the London Fog Tea:
  1. 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.

For the Paleo Pumpkin Chocolate Chip Cookies:
  1. 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.

  2. 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. 

  3. Spoon out tablespoon-sized balls of dough onto baking sheet. Bake for about 13-15 minutes and until tops of cookies are golden.

  4. Transfer to cooling rack and let cool. Enjoy with a cup of London Fog Tea!

Recipe Notes

*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.

Author: Kim
Course: Dessert, Snack

Did you make this recipe?

Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!