4.9 from 81 votes
Chewy Pumpkin Chocolate Chip Cookies (V/GF)
Tender, wholesome pumpkin cookies studded with rolled oats and vegan chocolate chips. Naturally gluten-free and vegan. The perfect treat for fall and beyond!
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 14 (Cookies)
Calories: 125 kcal
Course:
Dessert
Cuisine:
International
Ingredients
DRY
- 3/4 cup Almond flour or meal (we prefer almond flour // if nut-free you could try a seed meal/flour)
- 3/4 cup rolled oats (certified gluten-free as needed)
- 1/4 cup finely shredded (desiccated) unsweetened coconut (or you could try subbing more almond meal, oats, or even a GF flour blend)
- 1/4 cup vegan dark chocolate chips
- 3/4 tsp baking powder
- 1/4 tsp sea salt (optional)
- 1 Tbsp pumpkin pie spice (yep, that much)
- 1/2 cup packed organic brown sugar or muscovado sugar (or sub coconut sugar, but we prefer brown sugar for best texture)
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!
Cup of Yum
Notes
- *Nutrition information is a rough estimate calculated with our homemade pumpkin butter and without optional ingredients. *Adapted from our Healthy Oatmeal Chocolate Chip Cookies — a concept we have adapted from Sprouted Kitchen.
Nutrition Information
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
Monounsaturated Fat
3.42g
Trans Fat
0g
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
% 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.