Gluten-Free Chocolate Chip Pumpkin Cookies [Vegan]
These Gluten-Free Vegan Pumpkin Cookies are made with oat and almond flour, pumpkin puree, classic pumpkin spices, and chocolate chips. They bake crispy on the outside and soft on the inside, combining the best of a chocolate chip cookie and a pumpkin cookie. Perfect for satisfying fall cravings in minutes!
Why You’ll Love My Chocolate Chip Gluten-Free Pumpkin Cookie Recipe
- Quick to Make: Ready in minutes, perfect for satisfying a pumpkin cookie craving fast.
- Wholesome Ingredients: Made with oat and almond flour, pumpkin puree, and no refined sugars.
- Perfect Texture: Crispy on the outside, soft and melt-in-your-mouth on the inside.
- Fall Flavors: Combines the best of a chocolate chip cookie and a pumpkin cookie in one treat.
Ingredients & Substitutions
Here is everything you need to make the best-tasting chocolate chip pumpkin cookies
Almond flour: Can be substituted with an equal amount of gluten-free all-purpose flour, or a mixture of gluten-free all-purpose flour and oat flour.
Oat flour: Can be substituted with an equal amount of gluten-free all-purpose flour, or left out altogether if you don’t have it.
Coconut sugar: Can be substituted with an equal amount of brown sugar, granulated sugar, or maple sugar.
Pumpkin puree: Can be substituted with mashed sweet potato, butternut squash, or applesauce. You can also use homemade pumpkin puree.
Oil: Can be substituted with an equal amount of melted vegan butter, coconut oil, or avocado oil.
Maple syrup: Can be substituted with an equal amount of agave nectar, honey, or brown rice syrup. You can use artificial or pure maple syrup.
Vanilla extract: Can be substituted with an equal amount of almond extract, maple extract, or another extract of your choice.
Pumpkin spice: Can be substituted with an equal amount of ground cinnamon, ginger, nutmeg, and cloves. It is also referred to as pumpkin pie spice.
Baking soda: Can be substituted with an equal amount of baking powder.
Baking powder: Can be omitted if your gluten-free flour blend already contains baking powder.
Salt: Can be omitted if you prefer.
Chocolate chips: Can be substituted with nuts, dried fruit, or seeds.
Oil: Can be reduced by up to 1/4 cup if you prefer your cookies less oily.
Sugar: Can be reduced by up to 1/2 cup if you prefer your cookies less sweet.
Spices: Can be adjusted to your taste. Add more or less pumpkin spice, cinnamon, ginger, nutmeg, or cloves to taste.
How to Make My Vegan Chocolate Chip Pumpkin Cookies Recipe
Step 1: Mix cookie dough ingredients
In a large bowl, whisk together the wet and dry ingredients, including almond flour, oat flour, coconut sugar, pumpkin spice, baking soda, baking powder, salt, pumpkin puree, oil, maple syrup, and vanilla extract. Mix until well blended.
Step 2: Add chocolate chips
Option 1:
Gently fold the dairy-free chocolate chips into the cookie dough, distributing them evenly throughout. Scoop the cookie dough onto a parchment paper-lined cookie sheet. Cover with a sheet of parchment paper and press down on each cookie to form a flatter cookie shape. Then lift and reuse the parchment paper. The parchment paper will keep the cookie from sticking to your hands while pressing them down. You could also use a fork to flatten the cookie dough. The cookies will not spread on their own during baking.
Option 2:
Add 7-10 chocolate chips to your cookie scoop, then fill the scoop with cookie dough, being careful not to let the chocolate chips fall out. Release the cookie scoop onto a parchment paper-lined cookie sheet. The chocolate chips will now be on top of the cookie. Press the cookie dough into a flatter cookie shape by pressing on the chocolate chips.
Step 3: Bake the cookies
Place the baking sheet in the preheated 350°F oven and bake for about 11-13 minutes or until the cookies are lightly golden brown around the edges. Keep an eye on them to prevent over-baking.
Step 4: Cool and enjoy
Once the cookies are done baking, remove the baking sheet from the oven. For best results, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Recipe Notes for Easy Chocolate Chip Pumpkin Cookies
Customizing Spice Blend: If you don’t have pumpkin spice on hand, you can create your own by combining equal parts of ground cinnamon, nutmeg, ginger, and cloves. Adjust the spice level to suit your taste.
Achieving the Perfect Texture: These cookies are designed to have slightly crispy edges and a soft interior. You can control the texture by adjusting the baking time. For softer cookies, reduce the bake time slightly.
Mix-In Options: Feel free to get creative with mix-ins. Add chopped nuts, dried fruits, or seeds to the dough for added texture and flavor. You can also omit the chocolate chips and frost the cookies with cream cheese frosting for a different twist.
Delicious Serving Suggestions
- With a hot chocolate: These cookies pair perfectly with your favorite hot beverage.
- Topped with extra chocolate chips: Add a few extra chocolate chips on top for an extra chocolatey bite.
- Warm with dairy-free ice cream: Serve them warm with a scoop of vanilla or dairy-free ice cream for dessert.
- As a homemade gift: Wrap them up as a thoughtful homemade treat for friends and family during fall gatherings.
Do you love pumpkin? Check out more of my easy and nutritious sweet pumpkin recipes:
- Healthy Pumpkin Muffin Recipe with Oat Streusel
- Easy Gluten-Free Maple Pumpkin Pie with Almond Flour
- Healthier Gluten Free Olive Garden Pumpkin Cheesecake
- Fluffy Pumpkin Protein Pancakes Recipe with Cottage Cheese
- BEST Pumpkin Cheesecake Cottage Cheese Ice Cream
Gluten-Free Chocolate Chip Pumpkin Cookies [Vegan]
Ingredients
- 1-1/2 cups almond flour
- 1-1/2 cups oat flour
- 3/4 cup coconut sugar
- 2/3 cup pumpkin puree
- 1/4 cup oil (light olive oil is my fave)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup dairy free chocolate chips
Instructions
- Preheat oven to 350°F.
- In a large bowl, whisk together the wet and dry ingredients, including almond flour, oat flour, coconut sugar, pumpkin spice, baking soda, baking powder, salt, pumpkin puree, oil, maple syrup, and vanilla extract. Mix until well blended.
- Option 1:Gently fold the dairy-free chocolate chips into the cookie dough, distributing them evenly throughout. Scoop the cookie dough onto a parchment paper-lined cookie sheet. Cover with a sheet of parchment paper and press down on each cookie to form a flatter cookie shape. Then lift and reuse the parchment paper. The parchment paper will keep the cookie from sticking to your hands while pressing them down. You could also use a fork to flatten the cookie dough. The cookies will not spread on their own during baking.Option 2:Add 7-10 chocolate chips to your cookie scoop, then fill the scoop with cookie dough, being careful not to let the chocolate chips fall out. Release the cookie scoop onto a parchment paper-lined cookie sheet. The chocolate chips will now be on top of the cookie. Press the cookie dough into a flatter cookie shape by pressing on the chocolate chips.
- Place the baking sheet in the preheated 350°F oven and bake for about 11-13 minutes or until the cookies are lightly golden brown around the edges. Keep an eye on them to prevent over-baking.
- Once the cookies are done baking, remove the baking sheet from the oven. For best results, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Video
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
These cookies delicious!! My husband and I loved them!
Thank you for sharing this recipe!
I’m so happy to read this!! Thank you for sharing your review 🙂