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–+ servings
Pumpkin chocolate chip cookies on a metal rack.

Gluten Free Pumpkin Chocolate Chip Cookies

Gluten Free Pumpkin Chocolate Chip Cookies are soft on the inside with crispy edges and chocolate in every bite! What's not to love? Enjoy this fall treat with a cup of coffee or as an afternoon snack.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Refrigerating 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12
Calories 163 kcal

Equipment

  • 1 Baking Sheet
  • Parchment Paper
  • 1 Small Cookie Scoop

Ingredients
  

Dry Ingredients

  • 1+¼ Cups Almond Flour
  • 1+½ Teaspoons Pumpkin Spice
  • 1+½ Teaspoons Cinnamon
  • ¼ Teaspoon Baking Soda
  • ¼ Teaspoon Salt

Wet Ingredients

  • ½ Cup Coconut Sugar Or Lakanto Golden Monkfruit.
  • 1 Egg
  • 3 Tablespoons Pumpkin Puree
  • 3 Tablespoons Coconut Oil, Melted
  • 1 Teaspoon Vanilla Extract

Chocolate

  • ⅓ Cup Dark Chocolate Chips You can also use white chocolate!

Instructions
 

Cookie Dough

  • Start by mixing the almond flour, pumpkin spice, cinnamon, baking soda, and salt in a small bowl. Use a fork or whisk to blend until fully combined. (Make sure to remove all of the flour clumps.)
  • Next, add coconut sugar, egg, melted coconut oil, pumpkin puree, and vanilla extract into a separate bowl. Use a whisk to combine.
  • Pour the dry mixture into the wet mixture. Use a spatula to fold together the dough until all flour has been absorbed. Then fold in chocolate chips.

Baking & Cooling

  • Use a cookie scoop or tablespoon to add 12 cookies on a parchment paper lined baking sheet. Press in a few extra chocolate chips on top of each cookie.
  • Bake at 350° for about 12-15 minutes. Remove the tray from the oven and let the cookies sit for about a minute. Remove the cookies with a spatula and place them on a metal cooling rack. Enjoy!

Notes

Expert Tips

  • Make the cookies around the same size so they bake evenly.
  • Use a cookie scoop to place the dough on the tray. (It's so much easier!)
  • Bake the cookies on a parchment paper lined baking sheet to avoid sticking.
  • Measure the coconut oil first, and then melt it.
  • Press chocolate chips into the top of each cookie before baking to ensure melted chocolate in every bite!
  • To avoid a cakey cookie, you can place the pumpkin puree on a paper towel to absorb some of the water.
**See full post for more information and step by step photos.

Nutrition

Serving: 1cookieCalories: 163kcalCarbohydrates: 14gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.002gCholesterol: 14mgSodium: 82mgPotassium: 48mgFiber: 2gSugar: 11gVitamin A: 605IUVitamin C: 0.2mgCalcium: 47mgIron: 1mg
Keywords chewy pumpkin cookies, gluten free chocolate chip pumpkin cookies, gluten-free pumpkin cookies
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