Vegan Gluten Free Pumpkin Chocolate Chip Cookies

INGREDIENTS

• Gluten-free all-purpose flour blend (1 cup), oat flour, or almond flour
• ½ cup gluten-free oatmeal
• ¼ cup shredded coconut (unsweetened)
• 3 tbsp coconut sugar, muscovado sugar, or brown sugar
• 3 tbsp melted coconut oil or melted vegan/dairy-free butter
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¾ tsp pumpkin pie spice
• 1 tsp cinnamon powder
• ¼ tsp nutmeg
• ½ tsp ground cloves
• ½ cup pumpkin puree (canned or home-made)
• ½ tsp pure sea salt
• 1 tsp gluten-free, vanilla extract
• ½ cup dairy-free dark chocolate chips

DIRECTIONS

• In one large bowl, mix the dry ingredients for the vegan gluten-free pumpkin cookies, which include the flour, oatmeal, coconut, baking powder and soda, sugar, salt, and spices.
• In another bowl, mix the wet ingredients, which include the dairy-free butter or oil, pumpkin puree, and vanilla extract.
• Mix the contents of the two bowls together until it forms a firm, homogeneous batter.
• Add in the dairy-free chocolate chips and fold them in to spread them uniformly throughout the batter.
• Pre-heat an oven to 350°F.
• Take a parchment paper, use it to line a baking sheet, and set it aside.
• Use a scoop or tablespoon to take out even-sized scoops of the dough for the gluten-free pumpkin cookies and place it on the baking sheet. Keep them evenly spaced and allow enough space between each scoop as they will grow slightly as they bake.
• Bake the gluten-free pumpkin chocolate chip cookies for 12-18 minutes. You will know they are done when the edges turn golden-brown. You can take them out and check the center with a toothpick or skewer to see if it remains uncooked. If it does, put it back in the oven and bake for a short period as the gluten-free pumpkin cookies overcook easily towards the end.

RECIPE VIDEO