Name: Gluten-free Pumpkin Chocolate Chip Cookies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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)

Gluten-free Pumpkin Chocolate Chip Cookies

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5 from 10 reviews

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

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

Author: Rachel