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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!

London Fog Tea + Paleo Pumpkin Chocolate Chip Cookies

Print Recipe
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!
Course Dessert, Snack
Cuisine American
Keyword paleo chocolate chip cookies, paleo pumpkin cookies
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 28 cookies
Calories 120
Author Kim

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:

  • 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:

  • 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!

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.

Nutrition

Serving: 1cookie | Calories: 120kcal | Carbohydrates: 5.3g | Protein: 3.2g | Fat: 10.2g | Saturated Fat: 3.1g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 4g | Cholesterol: 11.2mg | Sodium: 6.1mg | Potassium: 80.7mg | Fiber: 1.7g | Sugar: 2.8g | Vitamin A: 265IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 0.9mg