Tis the season for everything Pumpkin, and we will not fail you with these healthy Pumpkin Spice chocolate chip cookies. Who needs a bunch of candy from halloween when these babies are around. These will help you from gorging yourself on the candy at work or worse eating all your kids candy like an episode of jimmy Kimmels “I ate all your Halloween candy”. Please enjoy these pumpkin spice chocolate chip cookies responsibly and with a friend for safety.

Serving Size: 1 (just kidding but they’re so good one could eat all of these)      Prep Time: 15 min              Cook Time: 10-15min 

Cooking With Brashley – Episode 21

In this episode you’ll learn how alcohol sugar is made and why its good for your intestines and we will teach you other alternatives to conventional white processed sugar to use in baking

We teach holistic cooking through weekly YouTube videos, click here to see the playlist. Don’t forget to subscribe so you don’t miss out on the next episode!


  • 1 cup almond flour
  • 1/2 cup coconut flour (in the video we used all almond flour but I like they way they turn out with 1/2 cup coconut flour)
  • 1/2 tsp baking soda 1 tsp pumpkin spice
  • 1/2 tsp cinnamon 1/2 tsp guar gum (optional)
  • 1 large egg
  • 2/3 cup grass fed butter
  • 1/2 cup coconut sugar (for paleo) or Alcohol sugar (like swerve for keto)
  • 1 tbsp blackstrap mollasses (optional)
  • 1 tsp pure vanilla extract
  • 3/4 organic 70-85 % dark chocolate bar chopped into chunks (save the other 1/4 for another snack)
  • sea salt


  1. Mix almond flour, coconut flour, baking soda, pumpkin spice, cinnamon and guar gum in a bowl and whisk together with a fork, mix up well and set aside
  2. Melt the butter in a saucepan and pour into a medium sized mixing bowl. Slowly add coconut sugar. Mix with a whisk until combined evenly then add your molasses.
  3. Add in vanilla and egg and whisk until combined
  4. Now slowly add in your flour (dry) mixture into the wet (adding in half at a time) and whisk until all the flour is evenly mixed and there is a nice even batter.
  5. Chop your dark chocolate bar into chunks and add to your cookie dough, fold in using a spatula
  6. Preheat oven to 350 F and line a baking tray with parchment paper for easy cleaning
  7. Separate into 12-14 equal balls and place them evenly spaced on baking dish flattening them slightly
  8. Bake for 10-12 minutes (be sure to sprinkle with sea salt half way through) or until slightly browned on top (max 15-20 depending on size.
  9. Then cool for 5-10 minutes