Easy Chocolate Chip Gluten Free Vegan Pumpkin Cookies

Your go-to easy Chocolate Chip Gluten Free Vegan Pumpkin Cookies Recipe with oat & almond flour, pumpkin, cinnamon, and chocolate chips. Crispy on the outside & melt-in-your-mouth soft on the inside. A chunky chocolate chip cookie & pillowy pumpkin cookie in one!

Your new Go-To easy Chocolate Chip Gluten Free Vegan Pumpkin Cookies recipe with oat & almond flour, pumpkin, cinnamon, and chocolate chips.

My Gluten Free Vegan Pumpkin Cookies recipe makes the BEST pumpkin cookies when you’re craving this fall classic! It comes together in a few minutes, so you can quickly satisfy your pumpkin cookie craving.

They’re made with oat and almond flour, pumpkin puree, classic pumpkin spices, and your choice of chocolate chips. And there’s no trace of refined white flour or powdered sugar in sight. They bake lightly and crispy on the outside and melt-in-your-mouth soft on the inside. They are the perfect combination of a chunky chocolate chip cookie and a pillowy pumpkin cookie.

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Why You’ll Love My Chocolate Chip Gluten Free Vegan Pumpkin Cookie Recipe

  • You only need a few major ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.

Ingredients & Substitutions

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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 Vegan Pumpkin Cookies

Ingredient Substitutions: Don’t worry if you don’t have all the exact ingredients on hand. You can make several substitutions based on your dietary preferences and what’s available in your pantry. For example, almond flour can be swapped with other nut flours or gluten-free all-purpose flour. Oat flour can be replaced with rice flour or more gluten-free all-purpose flour.

Sweetener Options: You have flexibility with sweeteners. Coconut sugar can be exchanged for brown sugar, granulated sugar, or maple sugar. Adjust the sweetness to your liking by adding more or less sugar.

Oil Variations: While the recipe calls for light olive oil, you can use other neutral oils like vegetable or grapeseed oil. Be mindful that strongly flavored oils might alter the taste of the 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.

Storage Tips: To keep your cookies fresh, store them in an airtight container at room temperature if you plan to consume them within a week. For longer storage, refrigerate the cookies or freeze them. Ensure they are well-sealed and protected from moisture and strong odors.

Room Temperature: If you plan to enjoy the cookies within a week, store them in an airtight container at room temperature. Ensure the container is tightly sealed to prevent moisture from getting in and making the cookies soggy.

Refrigeration: For longer storage, you can refrigerate the cookies. Place them in an airtight container or resealable plastic bag to maintain freshness. Before eating, allow the cookies to come to room temperature for optimal flavor and texture.

Freezing: To extend the shelf life further, consider freezing the cookies. Place them in a single layer on a baking sheet and freeze until solid. Then transfer the frozen cookies to a freezer-safe bag or airtight container. This prevents the cookies from sticking together. Frozen cookies can be enjoyed for up to three months.

Layering and Separation: When storing cookies in containers, consider using parchment paper or silicone liners between layers. This helps prevent the cookies from sticking together and maintains their appearance.

Moisture Protection: Moisture can cause gluten-free cookies to become mushy or lose their crispness. Ensure that your storage container is airtight to prevent exposure to humidity and moisture.

Flavor Preservation: To retain the original flavors of the cookies, avoid storing them near strong-smelling foods, as cookies can absorb odors easily.

Thawing Frozen Cookies: When ready to enjoy frozen cookies, let them thaw at room temperature for about 20-30 minutes before eating. Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for a few minutes to restore their texture.

Portion Control: If you freeze the cookies, consider portioning them before freezing. This way, you can easily grab a portion without thaw the entire batch.

Labeling: If you’re freezing multiple types of cookies, label the containers or bags with the contents and date of freezing for easy identification.

Can I substitute the almond flour with another type of flour?

Yes, you can use other nut flours like cashew or hazelnut flour. For a nut-free option, consider using sunflower seed flour. You can also replace almond flour with gluten-free all-purpose flour or rice flour.

What’s a suitable alternative to oat flour?

If you don’t have oat flour, you can use gluten-free all-purpose flour or rice flour as a replacement.

Can I use a different sweetener than coconut sugar?

Absolutely! Brown sugar or granulated cane sugar can be substitutes for coconut sugar. Keep in mind that the cookie’s flavor and color might vary slightly.

Can I use a different oil than light olive oil?

Yes, you can use other neutral oils like vegetable or grapeseed. Keep in mind that strongly flavored oils might impact the cookie’s taste.

How can I adjust the sweetness level of the cookies?

You can adjust the amount of coconut sugar or its substitute according to your desired sweetness level. Be aware that different sugars can influence both the texture and flavor of the cookies.

Can I omit the maple syrup or use a different liquid sweetener?

Absolutely. You can omit the maple syrup or replace it with agave nectar or brown rice syrup as alternatives.

What can I use if I don’t have pumpkin spice?

If you don’t have pumpkin spice, you can create your own blend by combining equal parts of cinnamon, nutmeg, ginger, and cloves.

Can I use regular chocolate chips instead of dairy-free ones?

Yes, you can use regular chocolate chips if dietary restrictions aren’t a concern for you.

How do I achieve the right cookie texture?

These cookies have slightly crispy edges and a soft interior. Adjust the baking time to achieve your preferred level of chewiness. For softer cookies, reduce the bake time for 1-2 minutes.

How do I prevent the cookies from sticking together during storage?

If storing cookies in layers, consider using parchment paper or silicone liners between the layers to prevent sticking.

Can I freeze the cookies?

Yes, you can freeze these cookies for up to three months. Place them in an airtight container or resealable plastic bag to maintain freshness.

How do I thaw frozen cookies?

To thaw frozen cookies, let them sit at room temperature for about 20-30 minutes. Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for a few minutes.

Can I add nuts or other mix-ins to the cookies?

Absolutely! Feel free to add chopped nuts, dried fruits, or other mix-ins for added texture and flavor.

Are these cookies suitable for people with allergies?

Depending on the substitutions you make, these cookies can be made to accommodate various allergies, including gluten, dairy, and nuts. Always check labels and consider individual dietary needs.

Can I frost these with cream cheese frosting?

Yes, you can omit the chocolate chip and frost the cookies with your favorite cream cheese frosting.

Your new Go-To easy Chocolate Chip Gluten Free Vegan Pumpkin Cookies recipe with oat & almond flour, pumpkin, cinnamon, and chocolate chips.

Easy Chocolate Chip Gluten Free Vegan Pumpkin Cookies

Gluten-Free diet-friendly recipe
Vegan diet-friendly recipe
Your go-to easy Chocolate Chip Gluten Free Vegan Pumpkin Cookies Recipe with oat & almond flour, pumpkin, cinnamon, and chocolate chips. Crispy on the outside & melt-in-your-mouth soft on the inside. A chunky chocolate chip cookie & pillowy pumpkin cookie in one!
4.67 from 3 votes
Servings 24
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes

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

YouTube video

Nutrition

Calories: 120kcalCarbohydrates: 13gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 123mgPotassium: 28mgFiber: 1gSugar: 8gVitamin A: 1059IUVitamin C: 0.3mgCalcium: 35mgIron: 1mg
Keyword chocolate chip, cinnamon, cookies, gluten free, pumpkin, vegan
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

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