Description
Easy pumpkin chocolate chip cookies bursting with fall flavor—made with fresh ginger, warm spices, and ready in 30 minutes! Vegan and gluten-free.
Ingredients
Units
Scale
- 1/2 cup coconut oil, softened (or use butter or vegan butter)
- 1 cup coconut sugar (or regular sugar)
- 1 cup pumpkin puree (canned or homemade)
- 1 tablespoon fresh ginger (or use 1 tablespoon ground ginger)
- 3/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg (freshly grated preferred)
- 1/2 teaspoon ground clove
- 2 teaspoons vanilla
- 2 cups almond flour (192 grams) *do not use almond meal
- 1 1/4 cups all-purpose flour, oat flour, or gluten-free flour blend (150 grams)
- 1 teaspoon baking soda
- 1/2 -3/4 cup bittersweet chocolate chips
- 1/2 cup toasted nuts, roughly chopped - hazelnuts, pecans or walnuts
Instructions
- In a large bowl or stand mixer (using paddle) combine softened coconut oil, sugar, pumpkin puree, ginger, vanilla, cinnamon, nutmeg, cloves, and salt. Mix until thoroughly combined.
- Weigh both flours and add them to the bowl. Sprinkle baking soda evenly over the top. Mix it all together.
- Mix in chocolate and nuts.
- Scoop into 1-ounce balls (ping pong-size) onto a parchment-lined sheet pan. Flatten slightly.
- Bake in a preheated oven at 350°F for 15 minutes or until golden and slightly crispy. Allow to rest on the pan for 5 minutes before moving to a cooling rack.
Notes
The original recipe called for ¼ cup of coconut oil, and we adjusted it to ½ cup for better texture- feel free to use ¼ cup if that is your preference.
Store cookies at room temperature in an airtight container for up to 2 days, or refrigerate for up to a week.
The chocolate chips definitely give a boost in sweetness. If you omit them, you may want to add another 1/4-1/2 cup of sugar.
Baked cookies freeze great for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 157
- Sugar: 8.8 g
- Sodium: 108.8 mg
- Fat: 6.8 g
- Saturated Fat: 3.9 g
- Carbohydrates: 14.9 g
- Fiber: 1.1 g
- Protein: 2.4 g
- Cholesterol: 0 mg