Gluten-Free Chocolate Chip Pumpkin Cookies
Learn how to make the best gluten-free pumpkin chocolate chip cookies ever! They’re soft, fluffy and vegan too, and pack in all those beautiful fall flavors.
Servings: 14 cookies
Calories: 164kcal
Ingredients
- ½ cup Pumpkin canned
- ½ cup Olive Oil
- 2 tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Powder
- ½ teaspoon Cinnamon
- ¼ teaspoon Sea Salt
- ⅓ cup Coconut Sugar
- 1 ½ cups Gluten Free Oat Flour
- ¼ cup Gluten Free Rolled Oats
- ¼ cup Mini Chocolate chips
Instructions
- Preheat oven 325 F. Prepare a baking sheet with parchment paper.
- In a large mixing bowl, whisk together pumpkin, melted olive oil, vanilla extract, maple syrup and coconut sugar.
- In a separate smaller bowl, mix together oats, oat flour, sea salt, cinnamon and baking powder.
- Slowly fold the dry ingredients into the wet. Next add chocolate chips.
- Scoop 2 tbsp of the batter onto the baking sheet to form a cookie.
- Bake for 10-12 minutes until the edges are golden. The middle will be a little under cooked. Keep cookies on the baking sheet 3-4 minutes after baking then carefully transfer to a wire baking rack to cool.
Video
Nutrition
Serving: 1cookie | Calories: 164kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 0.5mg | Sodium: 54mg | Potassium: 103mg | Fiber: 1g | Sugar: 6g | Vitamin A: 360IU | Vitamin C: 0.4mg | Calcium: 29mg | Iron: 1mg