Vegan Pumpkin Chocolate Chip Cookies
I love baking cookies, and these chewy Vegan Pumpkin Chocolate Chip Cookies are the perfect fall treat for my kids. Fresh out of the oven in 30 minutes and made with wholesome gluten-free ingredients of oat flour, pumpkin puree, and dairy-free chocolate chips.
Servings: 12
Calories: 153kcal
Ingredients
- 1 cup fine ground almond flour
- 6 tablespoons oat flour
- 1 teaspoon baking soda
- 1 ¾ teaspoons pumpkin spice
- ¼ teaspoon sea salt
- 6 tablespoons maple syrup , see note
- 6 tablespoons pumpkin puree , see note
- 1 teaspoon vanilla extract
- ½ - ¾ cup vegan chocolate chips , see note
Instructions
- Preheat oven to 350 F/ 175 C.
- Optional: Strain pumpkin puree in a napkin over a bowl, this is optional to help remove some of the moisture (see note and post on what this does)
- Put flours, baking soda, pumpkin spice and salt in a bowl. Whisk well to remove clumps and combine.1 cup fine ground almond flour, 6 tablespoons oat flour, 1 teaspoon baking soda, 1 ¾ teaspoons pumpkin spice, ¼ teaspoon sea salt
- Make a well in the middle and add maple syrup, pumpkin and vanilla.6 tablespoons maple syrup, 6 tablespoons pumpkin puree, 1 teaspoon vanilla extract
- Stir to get everything mixed well.
- Add in chocolate chips and mix to combine.½ - ¾ cup vegan chocolate chips
- Bake on a parchment lined cookie sheet for 18-20 minutes. Until golden on the edges. Depending on your oven you may need more or less time.
- Serve!
Notes
- My #1 Secret Tip for making these pumpkin chocolate chip cookies is to always double check the label and grab plain pumpkin purée. One time I accidentally used pie filling and let’s just say the cookies turned out way too sweet and spicy. Now I keep a few extra cans of the right stuff in the pantry just in case!
- Measuring flour: I like to scoop my measuring cup right into the flour instead of spooning it in. It’s how I measured for the recipe and keeps things more consistent if you’re not using a kitchen scale.
- Portioning cookies: I try to make 12 even scoops of dough so they all bake the same. It helps them cook through evenly and look extra cute too.
- Use parchment paper: I always bake these on a parchment-lined sheet. It keeps the bottoms from sticking and gives them that perfect little crisp edge.
- Optional tip: Sometimes I strain the pumpkin in a napkin over a bowl to take out a little moisture. It makes the cookies less cakey and more chewy if that’s what I’m going for.
Nutrition
Calories: 153kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 137mg | Potassium: 54mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1168IU | Vitamin C: 0.4mg | Calcium: 37mg | Iron: 1mg