Fluffy Gluten-Free Pumpkin Chocolate Chip Cookies (Vegan)
Pumpkin chocolate chip cookies made vegan and gluten-free! Packed with warming spices and perfectly crisp with soft fluffy centers. Just 1 bowl required!
In a medium mixing bowl beat together the brown sugar and softened vegan butter with an electric mixer until pale in color — about 1 minute. Next add the pumpkin purée and vanilla extract and whip again until fluffy.
Add gluten-free flour blend, almond flour, cinnamon, pumpkin pie spice, baking powder, and sea salt. Stir to fully combine. Then fold in the chocolate chips/chunks. Place the dough in the refrigerator to chill for 30 minutes.
When the 30 minutes is up, preheat your oven to 350 degrees F (176 C) and line two baking sheets with parchment paper. Use a cookie scooper (we like this one) or tablespoon to measure 1 ½ Tbsp amounts of dough. We like leaving them in a domed shape instead of flattening them. Place the cookies 2 inches apart on the baking sheet. Recipe as written makes about 18 cookies.
Bake for 11-14 minutes until the edges are golden and the center is soft.
Let cool on the baking sheet for 5 minutes before transferring to a cooling rack to fully cool. Store in an airtight container at room temperature for up to 3-5 days.
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Notes
*We also tested this recipe with our DIY Gluten-Free Flour Blend and it works, but we slightly preferred the texture using our NEW1:1 GF Blend. *If freezing the dough for future baking, scoop the dough in step 3, then freeze for future baking. They can be baked directly from frozen. *Prep time includes chilling. *Nutrition information is a rough estimate.