An easy 6-ingredient soft pumpkin cookie recipe, vegan, gluten-free, and grain-free!
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Preheat the oven to 350°F (180°C). Line a cookie tray with parchment paper. Set aside.
In a medium-sized mixing bowl, stir the dry ingredients together except the chocolate chips: almond flour, coconut flour, and 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 cookie dough balls and place each of them on the cookie tray, leaving one thumb of space between them. The cookies won't expand when baking.
Slightly flatten the cookie balls with the palm of your hand.
Bake for 13-18 minutes or until the cookies crackle, their 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.