Chewy Pumpkin Chocolate Chip Cookies (V/GF)
User Reviews
4.9
54 reviews
Excellent
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Prep Time
45 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
14 (Cookies)
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Calories
125 kcal
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Course
Dessert
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Cuisine
International
Chewy Pumpkin Chocolate Chip Cookies (V/GF)
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Chewy Pumpkin Chocolate Chip Cookies combine almond flour, gluten-free oats, and pumpkin spice with aquafaba and pumpkin butter to create vegan, gluten-free cookies. These treats have a tender texture with the warmth of pumpkin and spice balanced by dark chocolate chips. Chilling the dough before baking ensures chewy centers with slightly crisp edges, suited for fall baking or anytime pumpkin flavor is desired in a treat.
Description
This cookie recipe blends almond flour, gluten-free rolled oats, and unsweetened coconut with pumpkin pie spice and brown sugar for a spiced base. Aquafaba, the chickpea liquid, is whipped into fluffy peaks then folded with pumpkin butter and oil to add moisture and bind ingredients, maintaining a vegan profile. The dough is firm and chilled to help manage spread during baking and produce chewy cookies with defined shape.
Dark vegan chocolate chips provide bursts of rich chocolate flavor that contrast the spiced pumpkin. The mixture’s balance between moist and firm results in a cookie that stays chewy after baking. Pressing the dough slightly before baking influences the final cookie texture and appearance.
These cookies suit those seeking a vegan or gluten-free treat with pumpkin warmth without compromising on texture and chocolate inclusion. The recipe adapts from a standard oatmeal cookie format with pumpkin and vegan modifications.
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Ingredients
DRY
- 3/4 cup almond flour we prefer almond flour // if nut-free you could try a seed meal/flour, or almond meal
- 3/4 cup rolled oats (certified gluten-free as needed)
- 1/4 cup unsweetened coconut or you could try subbing more almond meal, oats, or even a GF flour blend, finely shredded (desiccated
- 1/4 cup vegan dark chocolate chips
- 3/4 tsp baking powder
- 1/4 tsp salt optional, sea salt
- 1 Tbsp pumpkin pie spice (yep, that much)
- 1/2 cup brown sugar or sub coconut sugar, but we prefer brown sugar for best texture, packed, organic, or muscovado sugar
WET
- 1/4 cup aquafaba (the brine/liquid in a can of chickpeas)
- 2 Tbsp pumpkin butter (or sub pumpkin purée, but know it will have less flavor and be more soft & tender // or sub a pumpkin-flavored nut butter!)
- 2 Tbsp avocado oil or melted coconut oil
- 1/2 tsp vanilla extract (optional)
Instructions
- In a large mixing bowl, stir together almond flour, oats, coconut, vegan chocolate chips, baking powder, salt (optional), pumpkin pie spice, and brown sugar.
- In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously, though it takes longer) until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help it along if it’s not whipping.)
- To the aquafaba, add the pumpkin butter, oil, and vanilla (optional) and beat or whisk to combine. (The mixture will deflate a little — that's okay). Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough (see photo). If too wet, add a bit more almond flour or meal. Cover and chill in the refrigerator for at least 30 minutes or overnight.
- Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
- Scoop chilled dough into roughly 2-Tablespoon amounts (I like this scoop) and place onto prepared baking sheet. Press down slightly to form a disc (see photo). Leave about a 1-inch gap in between each cookie to allow for spreading. There should be about 14 cookies (as the original recipe is written). Option to add a few more chocolate chips on top.
- Bake for 14-16 minutes or until the edges are slightly golden brown and they’ve expanded. Be careful not to burn (especially on the bottoms) — they bake quickly toward the end.
- Remove from oven and let cool for 5 minutes on the baking pan before serving. They will firm up the longer they cool (they can be a bit tender right out of the oven).
- Store completely cooled leftovers in a loosely sealed container at room temperature up to 3 days, in the refrigerator for 4 days, or in the freezer for 1 month. On day one they are a bit crisp, but on days 2 and on they are more tender and pillowy (it’s kind of the nature of pumpkin cookies). I recommend storing them in the freezer once cooled to help retain their crispy exterior!
Notes
- Nutrition information is an estimate and depends on homemade pumpkin butter and omitted optional ingredients.
- Using certified gluten-free oats maintains gluten-free status; almond meal and flours can be adjusted for texture preferences.
- Chilling dough at least 30 minutes or overnight improves dough handling and cookie texture.
Nutrition Information
Show Details
Serving
1cookie
Calories
125
(6%)
Carbohydrates
13.6g
(5%)
Protein
2.3g
(5%)
Fat
7.9g
(12%)
Saturated Fat
2.3g
(12%)
Polyunsaturated Fat
1.12g
(7%)
Monounsaturated Fat
3.42g
(17%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
30mg
(1%)
Potassium
79mg
(2%)
Fiber
2.2g
(9%)
Sugar
8g
(16%)
Vitamin A
313IU
(6%)
Vitamin C
0.16mg
(0%)
Calcium
41.46mg
(4%)
Iron
1.38mg
(8%)
Nutrition Facts
Serving: 14(Cookies)
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 125 | 6% |
| Carbohydrates | 13.6g | 5% |
| Protein | 2.3g | 5% |
| Fat | 7.9g | 12% |
| Saturated Fat | 2.3g | 12% |
| Polyunsaturated Fat | 1.12g | 7% |
| Monounsaturated Fat | 3.42g | 17% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 30mg | 1% |
| Potassium | 79mg | 2% |
| Fiber | 2.2g | 9% |
| Sugar | 8g | 16% |
| Vitamin A | 313IU | 6% |
| Vitamin C | 0.16mg | 0% |
| Calcium | 41.46mg | 4% |
| Iron | 1.38mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
54 reviews
Excellent
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