Gluten Free Pumpkin Cookies (Vegan)
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.
Servings: 18 -24 cookies (mine made 21 cookies)
Equipment
Ingredients
Dry Ingredients
- 1 cup gluten free oat flour – if using homemade oat flour make sure it’s very finely ground (not coarse)*
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon pumpkin pie spice**
- ¼ teaspoon salt
Wet Ingredients
- ½ 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
- ¾ 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!
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.
Nutrition
Serving: 1cookie | Calories: 93kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 30mg | Fiber: 1g | Sugar: 7g