Gluten Free Vegan Pumpkin Chocolate Chip Cookies.
Warm and wonderful, these pumpkin chocolate chip cookie are the perfect fall dessert!
Ingredients
- ⅔ cup vegan buttery spread
- ½ cup coconut sugar or light brown sugar
- ½ cup organic cane sugar
- ½ cup pure pumpkin puree
- 1½ teaspoons vanilla extract
- 2 cups gluten free flour blend I like Namaste Perfect Flour Blend, You can also use all-purpose flour if you are not gluten free.
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon ginger
- pinch of cloves
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- 1 ½ cups dairy free semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Put the gluten free flour blend, spices, salt, and baking soda in a bowl and whisk together. Set aside.
- Put the buttery spread and the sugars in a mixing bowl and beat until light and fluffy. Add the vanilla extract and the pumpkin puree and mix until combined.
- Add the dry ingredients a little at a time while mixing on low speed. Stop the mixer and stir in the chocolate chips by hand.
- Drop the batter by large tablespoonfuls onto the prepared cookie sheets.
- Bake at 350 degrees F for 11-13 minutes. Do not overbake. Allow the cookies to cool on the pan before moving.
Notes
Store leftover cookies in an airtight container. They should stay fresh for up to 5 days.
You can freeze this cookie dough - just drop tablespoons full on a cookie sheet and freeze for about an hour. Then place the dough drops in a freezer bag. You can freeze the dough for up to 3 months.
Nutrition
Calories: 187kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 3gSodium: 169mgPotassium: 14mgFiber: 2gSugar: 14gVitamin A: 1240IUVitamin C: 0.2mgCalcium: 28mgIron: 1.5mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!