Are you ready to indulge in a guilt-free treat that’s bursting with flavor and perfect for any occasion? These Vegan Gluten Free Pumpkin Chocolate Chip Cookies are not just a seasonal delight; they’re a deliciously wholesome way to satisfy your sweet tooth without compromising on health! With the warm spices of cinnamon and the rich taste of pumpkin, combined with gooey dairy-free chocolate chips, these cookies are sure to become a favorite in your household. Plus, they’re quick and easy to make, taking just 35 minutes from start to finish. Dive into this delightful recipe and discover how to create a batch of cookies that everyone will love—whether they’re vegan or not!
Ingredients
- 1 cup pumpkin puree
- 1/2 cup almond butter
- 1/2 cup gluten-free flour
- 1/2 cup coconut sugar
- 1/4 cup dairy-free chocolate chips
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper, ensuring even coverage to prevent sticking.
- In a large mixing bowl, combine the pumpkin puree and almond butter. Whisk thoroughly until the mixture becomes smooth and well-integrated, with no lumps remaining.
- Add coconut sugar to the wet ingredients and mix until completely incorporated, creating a uniform consistency.
- In a separate bowl, sift together the gluten-free flour, cinnamon, baking soda, and salt. This helps remove any potential clumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until a cohesive cookie dough forms. Be careful not to overmix.
- Gently fold in the dairy-free chocolate chips, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Slightly flatten each cookie mound with the back of a spoon or spatula, as gluten-free cookies don't spread as much during baking.
- Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden and the center looks set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use Fresh Pumpkin Puree: For the best flavor, consider using homemade pumpkin puree instead of canned. Simply roast and blend fresh pumpkin for a richer taste.
- Check Your Flour: Make sure your gluten-free flour blend is suitable for baking. Some blends contain xanthan gum, which can help improve the texture of your cookies.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to denser cookies.
- Chill the Dough: If you have time, chilling the cookie dough for about 30 minutes before baking can help the cookies maintain their shape and enhance the flavors.
- Adjust Sweetness: If you prefer a sweeter cookie, feel free to add a little more coconut sugar or even a splash of maple syrup for extra flavor.
- Experiment with Add-ins: Try adding nuts or seeds for added crunch and nutrition, or swap out the chocolate chips for dried fruit for a different twist.
- Storage Tips: To keep your cookies fresh, store them in an airtight container. You can also freeze them for longer storage—just thaw before enjoying!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 3g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 0mg
