Vegan Pumpkin Chocolate Chip Cookies
These vegan pumpkin chocolate chip cookies are soft, gluten-free pumpkin cookies made with only 6 ingredients and perfect to celebrate fall!
You know how much I love to create vegan, gluten-free cookies, especially easy ones with less than 10 ingredients. While all my family loves the no pumpkin cookies recipe, they requested something a bit more crunchy.
So say hi to my new creation, healthy pumpkin chocolate chip cookies.
Vegan pumpkin chocolate chip cookies – healthy + gluten-free
Those healthy pumpkin cookies are easy vegan gluten-free cookies made with almond flour and coconut flour. Consequently, they are also grain-free pumpkin cookies perfect if you don’t tolerate grain much or watch the carbs.
Let see the 6 wholesome ingredients you need to make those delicious cookies.
- Almond flour – almond meal work too, but the cookies get slightly dryer.
- Coconut flour – fresh, no lumps for precision.
- Pumpkin puree – if you use can pumpkin puree, make sure it is 100 % natural, with no additives. Learn how to make your own pumpkin puree.
- Pumpkin spices – it is basically a store-bought combo of cinnamon, ginger, cloves, and nutmeg. You can also use only cinnamon if preferred.
- Coconut oil – if you don’t like coconut flavor use refined coconut oil. It has no coconut taste.
- Coconut sugar – it is my favorite unrefined sugar in vegan recipes. First, because it has a lower GI than other unrefined crystal sugar, it means it releases the energy in your bloodstream slowly. Next, it adds a delicious earthy caramel flavor to baking. Finally, I love the texture it gives to cookies.
- Vegan dark chocolate chips
As you can see, this is a very easy pumpkin chocolate chip cookie recipe, requesting minimal ingredients that most healthy foodies have on hands.
Soft pumpkin cookies
These Pumpkin Cookies are crispy on the outside with a soft center. That is why I love to say they are soft pumpkin cookies. The center melts in your mouth and doesn’t crunch. It is an amazing cookie to serve in the fall season with a cup of tea or almond milk chai latte.
How to store pumpkin cookies vegan?
These vegan pumpkin cookies can store for up to 3 weeks in a cookie jar. That is the good thing about vegan baking, no eggs, no butter, no milk, and the recipe lasts longer!
More vegan gluten-free cookies
If you love vegan, gluten-free cookies, you will probably adore these recipes:
I hope you enjoy this simple pumpkin cookie recipe. If so, share a picture with me on Instagram.
Vegan Pumpkin Cookies
Ingredients
Dry ingredients
- 1 ⅓ cup Almond Flour
- 2 tablespoons Coconut Flour
- ¼ cup Coconut Sugar - or unrefined crystal sugar of your choice
- 1 teaspoon Pumpkin Spices
- ½ cup Vegan Dark Chocolate Chips
Liquid ingredients
- ¼ cup Pumpkin Puree - fresh or canned, no additives!
- ¼ cup Coconut Oil
Instructions
- Preheat oven to 180°C (350°F). Line a cookie tray with parchment paper. Set aside.
- In a medium-size mixing bowl, stir the dry ingredients together except the chocolate chips: almond flour, coconut flour, coconut sugar.
- Add melted coconut oil and pumpkin puree and stir with a spoon at first, then stir in chocolate chips and knead with your hands until it forms a cookie dough.
- Shape 1 cookie dough ball and place each ball on the cookie tray, leaving 1 thumb space between each cookie. The cookies won't expand when baking.
- Slightly flatten the cookie balls with your hand palm.
- Bake for 13-18 minutes or until the cookie crackles, top, and sides are golden brown and harden slightly.
- Cool the cookies on a cooling rack, they will firm up with time and get all the flavor and texture after 4 hours.
Storage
- Store in a cookie jar for up to 3 weeks without frosting or up to 1 week with frosting. The frosting tends to change the texture of the cookies, adding some moisture to the center.
Nutrition
Do you need the coconut flour? Can i add more almond flour or something else?
Yes they won’t come together with more almond flour
Super easy and super yummy! Plus they are healthy so win win. Definitely be making them again, such a nice autumnal snack!
Can I use wheat flour if I don’t need gluten free cookies?
I didn’t try the recipe with others flours but it may work, not sure how much wheat flour you will need to achieve the same texture tho. Enjoy the vegan recipes on the blog, XOXO Carine
Can the coconut sugar be replaced with maple syrup? Or will that change the texture of these cookies?
You can’t replace a crystal sweetener by a liquid sweetener. It will dilute the batter and make the cookies too soft. Any crystal sugar will work here, unrefined cane sugar, brown sugar or white sugar. Enjoy! XOXO Carine
Seems like a good recipe, but you don’t mention how much, or when to add the chocolate chips.
Sorry for that, I updated the recipe. Enjoy! Carine
Can I use coconut flour or oat flour for this recipe?
Oat flour should work yes but coconut flour will dry out the cookie too much. Enjoy the recipe !XOXO Carine.