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–+ servings

Gluten-Free Chocolate Chip Pumpkin Cookies [Vegan]

Gentle Tummy
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Ingredients
  

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

Did you make this recipe?Please let me know in the comments below how it turned out :)