These pumpkin chocolate chip cookies are gluten-free and made with coconut oil instead of butter. They are super chewy, delicious, incredibly soft on the inside and slightly crispy edges. This recipe is one-bowl, quick and very easy to put together. Hope you’ll enjoy it as much as i do. 🙂
Gluten-free Pumpkin Chocolate Chip Cookies (Vegan)
- 65g pumpkin puree (remove moisture out of the purée with paper towels, measure after. Too much moisture from the purée will make the cookie over-spread and cakey )
- 1/2 cup white sugar
- 1/4 cup coconut sugar
- 1/2 cup coconut oil
- 1 tsp vanilla extract or pumpkin pie spice
- 1 1/2 cups gluten free all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/3 cup dark chocolate chips
Squeeze the moisture out of the pumpkin puree with paper towels. Add white sugar, coconut sugar, coconut oil or pumpkin pie spice. Whisk to combine.
Add in flour, baking powder, baking soda, salt. Mix together with a spatula until well combined. Fold in chocolate chips. Because we are using melted coconut oil here and the chips will not stick well to the dough but do your best to combine them. Cover the dough and chill for 30 minutes to 1 hour.
Preheat oven to 180c. Scoop cookie dough using a mini ice cream, place onto a baking tray, slightly flatten the tops of the cookie dough balls. Top with more chocolate chips if desired.
Bake for 12-15 minutes in the preheated oven. Allow cookies to cool for 2 minutes on the cookie sheet before removing to wire racks to cool completely.