Gluten-free Pumpkin Chocolate Chip Cookies made with all dairy-free ingredients. These cookies are a crowd pleaser and only take 15 minutes to make!
HELLO PUMPKIN COOKIES FAM! These are the ultimate chocolate chip cookie to make this season guys. Or really any season if you ask me.
I am obsessed with my Chocolate Chip Walnut Cookies (gluten-free) as are most of you and they inspired me to make these pumpkin ones now. Except I made a few changes and added in pumpkin puree and did coconut oil and no butter. That way they are dairy-free and you can easily make them vegan by subbing the egg with a flax egg too.
I love that you don’t have to chill this dough either. Cream all the ingredients together and bake these bad boys in the oven. And you will have the most soft and pillow and delicious pumpkin chocolate chip cookies in the world fam.
I am so excited for you to try them. Keep us posted what you think!!
And I hope you love #rachLpumpkinweek as much as we did 🙂 A few of the other recipes we made: Creamy Pumpkin Bacon Carbonara Pasta, INSANE Brown Butter Pumpkin Cinnamon Rolls + Pumpkin Mousse Parafaits!
What ingredients are in these pumpkin cookies:
- Coconut oil
- Pumpkin puree
- Egg or flax egg
- Coconut sugar (or sub cane sugar and/or mix of both cane and brown sugars)
- Vanilla extract
- Almond meal or flour
- Gluten-free oat flour (can sub spelt flour too!)
- Dark chocolate chips (code RACHL for free shipping)
How to bake chocolate chip pumpkin cookies:
- Preheat oven to 350 degrees and line a baking sheet with parchment paper
- Fully melt the coconut oil in a saucepan or in microwave
- In a large bowl, cream together the melted oil (once cooled), pumpkin, egg, coconut sugar and vanilla extract
- Mix in the almond meal, flour and baking powder until smooth
- Fold in dark chocolate chips
- Scoop about 2 tablespoons of dough onto the baking sheet and repeat for remaining dough (leave about 1-2 inches between each cookie)
- Sprinkle with some sea salt if desired then bake in oven for 10-12 minutes
- Allow the cookies to cool for a few and enjoy!
A few other delicious pumpkin recipes to make:
The Best Ever Flourless Paleo Pumpkin Brownies
Peanut Butter Cup Pumpkin Rice Crispy Treats (no marshmallows)
Vegan Cinnamon Sugar Pumpkin Donuts
Healthy Iced Pumpkin Spice Latte
Gluten-free Pumpkin Chocolate Chip Cookies
Gluten-free Pumpkin Chocolate Chip Cookies made with all dairy-free ingredients and ready in just 15 minutes.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
Yield: 12-15 cookies 1x
Ingredients
- 1/3 cup solid coconut oil
- 1/3 cup pumpkin puree
- 1 pasture-raised egg or flax egg
- 1 cup coconut sugar (or sub cane sugar and/or mix of both cane and brown sugars)
- 1/2 teaspoon vanilla extract
- 1 1/4 cup almond meal or flour
- 1 cup gluten-free oat flour (can sub spelt flour or regular ap flour too!)
- 1 teaspoon baking powder
- 1/2 cup dark chocolate chips (code RACHL for free shipping)
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper
- Fully melt the coconut oil in a saucepan or in microwave
- In a large bowl, cream together the melted oil (once cooled), pumpkin, egg, coconut sugar and vanilla extract
- Mix in the almond meal, flour and baking powder until smooth
- Fold in dark chocolate chips
- Scoop about 2 tablespoons of dough onto the baking sheet and repeat for remaining dough (leave about 1-2 inches between each cookie)
- Sprinkle with some sea salt if desired then bake in oven for 10-12 minutes
- Allow the cookies to cool for a few and enjoy!
Notes
*Store in airtight container for 5 days or fridge. You can also freeze for 2 months
Share this recipe
Jessica brunish
So delicious! Subtle flavor combos, perfect level of sweetness and great texture!
Rachel
yay thank you!
Stella Vazquez
Amazing!! So soft and chewy
Delicious!! Thank you for another great recipe!!
Katherine McMahon
These are fabulous!!
Rachel
thank you!!!
Corina
One word- AMAZING. Thank you for the recipe )
Rachel
yaaayy!!!
joanna
this is everything i want in a pumpkin choc chip cookie! the texture is so soft, it melts in your mouth. if i want my cookie soft all over, i’ll have it warmed up in the microwave. if i want my cookie crispy on outside and soft on inside, i’ll warm it up in the oven for a few min. if i want a more chewy, dense texture, i’ll have it cold straight from the fridge. lots of options here!
Liz
I agree!! The best pumpkin cookies EVER!! Rachel you never miss with your recipes.
Rachel
aawww thanks!
Stefanie
Hi. Recipe says Almond MEAL. Can I sub with almond flour? Thanks!
Casey
Rachel, oh my gawrsh these cookies are incredible!!!
Jennifer Matysiak
Can I do without sugar?
Rachel
you’d need to sub it with something i’d think
Jessica
Made these last night for the first time. Given every single thing I make of Rachel’s is incredible, I knew I had to double this recipe. Glad I did. We’ve eaten all but two cookies. So so good! Thank you, Rachel!
Kelly
These are addictive!! So soft and delicious. An idiot proof, delicious cookie recipe.
Rachel
awww yayyyy
Rachel
thank you!
Tiffani
These cookies are AMAZING!!!! They are a fall staple for my family! They are pillowy soft and just the right amount of pumpkin!!!
Rachel
YAY!!!
Taylor Ozment
I don’t know how these cookies don’t have more reviews, because they’re literally the best thing I’ve ever eaten. My whole family is OBSESSED with them. I have to have the dough stocked in the fridge at all times 😂 Do yourself a favor and make these immediately.
Rachel
omg hahaha thank you!!!!