Vegan Gluten-Free Pumpkin Chocolate Chip Cookies
Prep
Cook
Total
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.
Ingredients
- 1 cup oat flour (from 1 cup gluten-free oats)*
- 1 cup brown rice flour
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 tsp sea salt
- 1 cup gluten-free rolled oats
- 1 1/2 cups pumpkin puree
- 1 cup + 2 Tbsp coconut sugar
- 1/2 cup coconut oil, melted
- 3 tsp vanilla extract
- 2 Tbsp unsweetened almond milk
- 1 Tbsp ground flaxseed
- 1 cup chocolate chips
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F and line two baking sheets with Silpats or parchment paper.
- Blend 1 cup of gluten-free oats in a food processor until a fine flour forms.
- 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.
- In a separate bowl, whisk together pumpkin, coconut sugar, melted coconut oil, vanilla extract, almond milk, and ground flaxseed.
- 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.
- Fold in the chocolate chips and walnuts.
- 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.
- Bake for 30 minutes, then remove from oven and allow to cool on a wire rack. Enjoy with a cold glass of almond milk!
Notes
*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 https://www.foodtofeelgood.com/vegan-gluten-free-pumpkin-chocolate-chip-cookies/