Fluffy Gluten-Free Pumpkin Chocolate Chip Cookies (Vegan)
Pumpkin chocolate chip cookies made vegan and gluten-free! Packed with warming spices and perfectly crisp with soft fluffy centers. Just 1 bowl required!
Servings 18 (Cookies)
Ingredients
- 2/3 cup packed organic brown sugar
- 1/2 cup softened vegan butter (we used Miyoko's salted)
- 1/2 cup pumpkin purée
- 1 tsp vanilla extract
- 1 cup MB 1:1 Gluten-Free Flour Blend*
- 1/2 cup almond flour (we like Wellbee's)
- 1 tsp ground cinnamon
- 3/4 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup dairy-free semi-sweet chocolate chips or chunks (we used Enjoy Life)
Instructions
- In a medium mixing bowl beat together the brown sugar and softened vegan butter with an electric mixer until pale in color — about 1 minute. Next add the pumpkin purée and vanilla extract and whip again until fluffy.
- Add gluten-free flour blend, almond flour, cinnamon, pumpkin pie spice, baking powder, and sea salt. Stir to fully combine. Then fold in the chocolate chips/chunks. Place the dough in the refrigerator to chill for 30 minutes.
- When the 30 minutes is up, preheat your oven to 350 degrees F (176 C) and line two baking sheets with parchment paper. Use a cookie scooper (we like this one) or tablespoon to measure 1 ½ Tbsp amounts of dough. We like leaving them in a domed shape instead of flattening them. Place the cookies 2 inches apart on the baking sheet. Recipe as written makes about 18 cookies.
- Bake for 11-14 minutes until the edges are golden and the center is soft.
- Let cool on the baking sheet for 5 minutes before transferring to a cooling rack to fully cool. Store in an airtight container at room temperature for up to 3-5 days.
Video
Notes
*We also tested this recipe with our DIY Gluten-Free Flour Blend and it works, but we slightly preferred the texture using our NEW 1:1 GF Blend.
*If freezing the dough for future baking, scoop the dough in step 3, then freeze for future baking. They can be baked directly from frozen.
*Prep time includes chilling.
*Nutrition information is a rough estimate.
*If freezing the dough for future baking, scoop the dough in step 3, then freeze for future baking. They can be baked directly from frozen.
*Prep time includes chilling.
*Nutrition information is a rough estimate.
Nutrition (1 of 18 servings)
Serving: 1 cookie Calories: 151 Carbohydrates: 19.5 g Protein: 1.5 g Fat: 7.9 g Saturated Fat: 4.7 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 111 mg Potassium: 54 mg Fiber: 1.2 g Sugar: 10.7 g Vitamin A: 694 IU Vitamin C: 0.1 mg Calcium: 33 mg Iron: 0.7 mg