Call me basic but I just love a pumpkin spice dessert. And these gluten-free vegan pumpkin chocolate chip cookies are exactly what I crave: soft, perfectly spiced, with a hint of pumpkin, and plenty of chocolate chips. They’re a must-have cookie that pairs perfectly with a cup of coffee, a book, and a roaring fire.
Jump to Recipe
The information in this post is intended for educational and entertainment purposes only. It is not intended to diagnose, treat, cure, or prevent any disease. It is always best to work with a qualified healthcare professional before incorporating herbs into your diet.
How To Make Gluten-free Vegan Pumpkin Chocolate Chip Cookies
In order to make these gluten-free vegan pumpkin chocolate chip cookies, you’ll need…
- 1 tablespoon ground flaxseed + 3 tablespoons water
- 1 ½ cups (150 grams) oat flour
- ¾ cup (90 grams) tapioca starch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon pumpkin pie spice
- ⅛ teaspoon salt
- ½ cup (110 grams) pumpkin puree
- ¼ cup (63 grams) packed brown sugar
- 3 tablespoons (42 grams) melted coconut oil
- 2 tablespoons (45 grams) pure maple syrup
- ½ tablespoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- ½ cup vegan chocolate chips
Start by making the flax “egg”. In a small bowl, combine the ground flaxseed and water. Whisk and set aside to thicken.
Measure out the oat flour, tapioca starch, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl. Whisk to combine.
In a large bowl, combine the reserved flax “egg”, pumpkin puree, brown sugar, coconut oil, maple syrup, apple cider vinegar, and vanilla. Whisk well until smooth.
Add the oat mixture to the pumpkin mixture and stir until no flour streaks remain. Then fold in the chocolate chips.
Using a 2-tablespoon scoop, scoop the dough onto a parchment-lined baking sheet, leaving about 2 inches of space between each cookie. Then, top each cookie with a few extra chocolate chips and flatten slightly. These cookies won’t spread much.
Bake in a 350° Fahrenheit oven for 12-13 minutes, until just set. You don’t want to overbake these or they’ll be dry and crumbly.
Remove from the oven and let cookies cool on the pan for 5-10 minutes before carefully transferring them to a cooling rack.
Repeat with remaining cookie dough.
Let cookies cool completely before enjoying. Store leftover cookies, covered, at room temperature for 3-4 days, in the fridge for up to a week, or freeze for up to 6 months.
Make Your Own Pumpkin Pie Spice
While pumpkin pie spice is easy to find in the store, I like to mix up my own. It’s easy to make and allows me to tweak the spices to my own liking. If you want to try making your own pumpkin spice blend, you’ll need…
- 2 tablespoons cinnamon
- 2-3 teaspoons ginger (depending on how spicy you like it)
- 1 ½ teaspoons nutmeg
- 1 teaspoon cloves
- 1 teaspoon allspice
Combine the spices in a small jar. Shake to combine. Label and store your pumpkin spice blend away from direct light and heat for up to 12 months.
Some Fun Spice Facts
- Cinnamon is warming and can gently help to increase circulation, bringing warmth to chronically cold extremities. It also helps support healthy blood sugar regulation.
- Ginger is one of the best herbs for supporting healthy digestion. It’s a very warm herb that stimulates circulation, supports your immune system, and can reduce inflammatory pain.
- Nutmeg is a popular folk remedy for sleep. It’s a warming spice that supports digestion and is often used in aphrodisia blends.
- Cloves warm the body, stimulate circulation, and support digestion. It has also traditionally been used to relieve toothaches.
Other Posts You May Like
Gluten-Free Chai Spiced Chocolate Chunk Cookies
Gluten-Free Oatmeal Chocolate Chip Cookies (With Easy Vegan Option)
Cinnamon Health Benefits & Simple Ways To Use It
Gluten-Free Vegan Pumpkin Chocolate Chip Cookies
Ingredients
- 1 tablespoon ground flaxseed + 3 tablespoons water*
- 1 ½ cups (150 grams) oat flour
- ¾ cup (90 grams) tapioca starch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon pumpkin pie spice**
- ⅛ teaspoon salt
- ½ cup (110 grams) pumpkin puree
- ¼ cup (63 grams) packed brown sugar
- 3 tablespoons (42 grams) melted coconut oil
- 2 tablespoons (45 grams) pure maple syrup
- ½ tablespoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- ½ cup chocolate chips
Optional Topping
- 2-3 tablespoons chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a small bowl, make the flax “egg” by combining the ground flaxseed with the water. Whisk to combine and set aside to thicken.
- In a medium bowl, combine the oat flour, tapioca starch, pumpkin pie spice, baking powder, baking soda, and salt. Whisk to combine.
- In a large bowl, combine the pumpkin puree, brown sugar, coconut oil, maple syrup, apple cider vinegar, and vanilla. Whisk together until smooth.
- Add flax “egg” to the pumpkin mixture and whisk to combine.
- Add the oat flour mixture to the pumpkin mixture and stir to combine. Until no flour streaks remain. Then fold in the chocolate chips.
- Using a 2 tablespoon scoop, scoop cookie dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. I was able to fit 6 cookies on to my half-size baking sheet.
- Bake in the preheated oven for 12-13 minutes.
- They didn’t spread much and seem fairly cake-like. We’ll see how dense/dry they are once they’ve cooled…. OK so really not bad. A little gummy but since they’re mostly oat flour, that’s kind of expected. Try increasing tapioca and decreasing oat a bit. Also flatten/shape a bit before baking.
Notes
Pingback: Gluten-free Ginger Double Chocolate Chip Cookies - Cultivate & Savor on December 5, 2023
Pingback: Warmly Spiced Gingerbread Oatmeal Breakfast Cookies - Cultivate & Savor on December 5, 2023
2 COMMENTS