Vegan Gluten-Free Pumpkin Chocolate Chip Cookies

Vegan Gluten-Free Pumpkin Chocolate Chip Cookies




Yield 24 cookies

These are the quintessential fall treat, a little crumbly on the outside with a soft, chewy inside. The chocolate and walnuts compliment the pumpkin and spices just right.



  1. Preheat oven to 350 degrees F and line two baking sheets with Silpats or parchment paper.
  2. Blend 1 cup of gluten-free oats in a food processor until a fine flour forms. 
  3. Add brown rice flour, cinnamon, nutmeg, ginger, and sea salt to the oat flour and blend to incorporate. Pour into a medium-sized bowl, mix in whole gluten-free oats and set aside.
  4. In a separate bowl, whisk together pumpkin, coconut sugar, melted coconut oil, vanilla extract, almond milk, and ground flaxseed.
  5. Slowly add the flour and oats mixture into the wet ingredients, until fully combined. Make sure the flour is no longer visible, the cookie dough will be very thick.
  6. Fold in the chocolate chips and walnuts.
  7. Use your hands to grab a few tablespoons of dough and form into a rustic, roundish cookie, placing on the pan and using your fingers to form the shape you want.  These cookies do not spread out, you can fit 12 to a normal cookie sheet.
  8. Bake for 30 minutes, then remove from oven and allow to cool on a wire rack.  Enjoy with a cold glass of almond milk!


*If you don't have a food processor you can also find packaged oat flour at some natural foods stores.


Courses Dessert, Snack

Recipe by Food to Feel Good at