Description
Soft ‘n fluffy gluten free pumpkin cookies bursting with chocolate chips! An easy recipe for moist, cake-like vegan gluten free pumpkin cookies with warm fall spices.
Ingredients
Dry Ingredients
- 1 cup gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon pumpkin pie spice**
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup 100% pure pumpkin puree
- 3 tablespoons coconut sugar
- 3 tablespoons pure maple syrup
- 3 tablespoons melted coconut oil
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked together, set for 15 minutes)
- 1 teaspoon pure vanilla extract
Optional Add-ins
- 3/4 cup vegan chocolate chips
Optional Topping
- 2–3 tablespoons vegan chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, whisk together all the dry ingredients: oat flour, baking powder, baking soda, spices and salt. Set aside.
- In a large bowl, whisk together all the wet ingredients: pumpkin, coconut sugar, maple syrup, coconut oil, flax egg and vanilla.
- Add the dry mixture to the wet mixture. Using a rubber spatula, stir and fold until well mixed, and no flour patches remain. Optionally, fold in chocolate chips.
- Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet, evenly spaced apart. Cookies will spread just a bit; if you don’t flatten them, you’ll get very round, domed cookies. Optionally, dot with chocolate chips—this will help if you choose to flatten the cookies (the dough is sticky). If desired: using a fork, flatten the cookies to desired thickness.
- Bake for 12-16 minutes. Mine took 14 minutes. Allow cookies to cool on the sheet for about 12 minutes (on a cooling rack). Then, transfer cookies directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!
More Vegan Gluten Free Cookies
Notes
*If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy, overly moist cookies.
**If you don’t have pumpkin pie spice, you can sub with 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, and 1/8 teaspoon ground nutmeg.
Where to Buy Ingredients: Gluten Free Oat Flour or try Homemade Oat Flour | Coconut Sugar | Vegan Chocolate Chips | Coconut Sugar | Ground Flaxseed | Coconut Oil | Pure Maple Syrup
Storing Instructions: Store in an airtight container at room temperature for up to 1 week. Cookies are best on the 1st and 2nd day, but still good throughout the week.
For firmer cookies: Store in the refrigerator for 1-2 weeks.
To Freeze: Store in a freezer-friendly container for 1-2 months. Allow to thaw for 10-20 minutes at room temperature, or heat in 10-second increments in the microwave until just warm.
Recommended Tools: Medium Cookie Scoop or Small Cookie Scoop | Mixing Bowls | Baking Sheet | 4oz Prep Bowls | Unbleached Parchment Paper | 4 Event Timer | Cooling Rack
Nutrition Information: is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 24 servings per recipe, made without optional ingredients.
- Prep Time: 25 mins
- Cook Time: 14 mins
- Category: Dessert, Snacks
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 93
- Sugar: 7g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
