Pumpkin Chocolate Chip Cookies V Gf

These pumpkin chocolate chip cookies are naturally gluten-free and vegan, studded with rolled oats and melty chocolate chips, require just 10 ingredients, and are ready in 1 hour! Let us show you how it’s done.

How to Make Gluten-Free Vegan Pumpkin Chocolate Chip Cookies

The base for these cookies is a combination of almond flour, oats, and shredded coconut, which makes them more wholesome to fend off a sugar crash. Then come the cookie basics like chocolate chips for bits of sweetness, baking powder for rise, and optional sea salt to enhance all the flavors. And for that quintessential fall flavor, we added pumpkin pie spice! For sweetener, brown sugar provides these cookies with a slightly crispy texture. But by day two, they’ll be more tender and pillowy (and the flavor gets even better!). To keep them vegan without losing the fluffiness/binding usually provided by eggs, we used aquafaba. It whips up beautifully and helps hold the cookies together. Making pumpkin baked goods can be challenging because pumpkin purée doesn’t taste like much and can add a lot of moisture. So, pumpkin cookies are even more of a challenge because they’re generally more dense in texture, meaning there’s less room for error. To solve that problem, we used pumpkin butter, which has a more concentrated pumpkin flavor. Our DIY pumpkin butter is simple and delicious, but store-bought will work, too! We hope you LOVE these cookies! They’re:FluffyTenderChocolatyPumpkiny& Perfectly sweet They’re a delicious treat for fall and beyond! Step up the cozy factor by enjoying them with a Pumpkin Spice Latte or glass of dairy-free milk. Or, for an extra special treat, sprinkle bits of cookie over vegan ice cream. Swoon.