Gluten-free Pumpkin Chocolate Chip Cookies

5 from 9 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


  • 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)


  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!


*Store in airtight container for 5 days or fridge. You can also freeze for 2 months

  • Author: Rachel