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Gluten-free Pumpkin Chocolate Chip Cookies

October 9, 2021

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!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 PastaINSANE Brown Butter Pumpkin Cinnamon Rolls + Pumpkin Mousse Parafaits!

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!

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:

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper
  2. Fully melt the coconut oil in a saucepan or in microwave
  3. In a large bowl, cream together the melted oil (once cooled), pumpkin, egg, coconut sugar and vanilla extract
  4. Mix in the almond meal, flour and baking powder until smooth
  5. Fold in dark chocolate chips
  6. Scoop about 2 tablespoons of dough onto the baking sheet and repeat for remaining dough (leave about 1-2 inches between each cookie)
  7. Sprinkle with some sea salt if desired then bake in oven for 10-12 minutes
  8. 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 made with all dairy-free ingredients. These cookies are a crowd pleaser and only take 15 minutes to make!

Print

Gluten-free Pumpkin Chocolate Chip Cookies

Gluten-free Pumpkin Chocolate Chip Cookies made with all dairy-free ingredients and ready in just 15 minutes.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 12-15 cookies 1x

Ingredients

Scale
  • 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

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper
  2. Fully melt the coconut oil in a saucepan or in microwave
  3. In a large bowl, cream together the melted oil (once cooled), pumpkin, egg, coconut sugar and vanilla extract
  4. Mix in the almond meal, flour and baking powder until smooth
  5. Fold in dark chocolate chips
  6. Scoop about 2 tablespoons of dough onto the baking sheet and repeat for remaining dough (leave about 1-2 inches between each cookie)
  7. Sprinkle with some sea salt if desired then bake in oven for 10-12 minutes
  8. 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

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