Vegan Gluten-Free Pumpkin Cookies with Chocolate Chips
These soft chocolate chip pumpkin cookies are vegan and gluten-free! Made with oat flour and sweetened with maple syrup these little cookies are perfect for a sweet snack during pumpkin season.
Servings: 20 mini cookies
Calories: 105kcal
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 ½ cups oat flour
- 1 teaspoon baking powder
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 7.5 ounces pumpkin puree ½ can
- ½ cup maple syrup see notes
- ¼ cup canola oil or applesauce
- ⅓ cup dark chocolate chips see notes
Instructions
- Preheat oven to 350°F. For these cookies you can bake them directly on the sheet pan or line it with a silicone baking mat or parchment paper. If you are worried about them sticking to your pan, you can spray it with cooking oil.
- Whisk together 1 tablespoon ground flaxseed and 3 tablespoons water in a small bowl to make a flax egg. Let this mixture sit for 10 minutes to gel.
- In a large bowl, whisk together 1 ½ cups oat flour, 1 teaspoon baking powder, 1 ½ teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, and ¼ teaspoon salt.
- To the large bowl, add 7.5 ounces pumpkin puree, ½ cup maple syrup, ¼ cup canola oil, and the flax egg.
- Thoroughly combined everything to form a wet dough. There should be no floury bits at the bottom of the bowl.
- Add 0.25 cup dark chocolate chips and stir again to incorporate the chocolate chips evenly throughout the batter.
- Allow the batter to rest for 10 minutes. The oat flour will absorb moisture and help the pumpkin cookies hold their shape when scooped onto the baking tray.
- Use a tablespoon-sized cookie scoop to place 20 even-sized cookie dough balls directly onto a clean baking sheet. This will help uniformly create a dome shape for each cookie. Feel free to fill up your baking sheet with as many as you can fit, because once you scoop them, these cookies will hold their shape.
- Add the remaining 0.08 cup dark chocolate chips on top of the cookies, lightly pressing them into the cookie dough. You can also dip your hands in a little water to smooth out the surface of the pumpkin cookies.
- Bake for 10 to 12 minutes or until they spring back when pressed lightly.
- Transfer pumpkin cookies to a wire cooling rack for 5 minutes before enjoying!
If you are using a chocolate bar, chop the chocolate into small chunks.
If the dough becomes too sticky while scooping the cookies, place the cookie scoop in a glass of water every few cookies. You can also spray the scooper with oil beforehand.
Notes
Oat Flour: To make oat flour, you will need 2 cups of rolled oats to make the 1 ½ cups required for this recipe. (1 cup of rolled oats makes about ¾ cup of oat flour.) I recommend sifting homemade oat flour to ensure it is super fine.
Maple Syrup: If you're looking for a sweeter pumpkin cookie, add 2-4 tablespoons of brown sugar in addition to the maple syrup. Feel free to test the batter before scooping!
Chocolate: Instead of chocolate chips you could also chop a bar of chocolate. For this recipe, I tested it with a 70% chocolate bar and an 80%. Both were delicious, just keep in mind the darker the chocolate, the less sweet your cookies will be.
Storage: Store vegan, gluten-free pumpkin cookies at room temperature in an airtight container for 3 to 5 days. They always taste best and are their fluffiest the first couple of days, though! If stored in the fridge, they will become slightly firmer but will still taste great. They will last a bit longer in the refrigerator as well.
Nutrition
Serving: 1cookie | Calories: 105kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.03mg | Sodium: 57mg | Potassium: 97mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1656IU | Vitamin C: 0.5mg | Calcium: 40mg | Iron: 1mg
