Vegan Pumpkin Chocolate Chip Cookies (Oil-free!)
These Vegan and Gluten-Free Pumpkin Chocolate Chip Cookies are so fudgy, moist, gluten-free, dairy-free and oil-free. They are just 8 ingredients and take just 10 minutes to prepare.
Servings: 18 cookies
Calories: 138kcal
Ingredients
- 1/4 cup (60g) pumpkin puree (I used canned, make sure it is plain pumpkin and not pumpkin pie)
- 1/2 cup (160g) pure maple syrup
- 1/2 cup + 2 tablespoons (160g) roasted creamy/drippy almond butter (See NOTES for sub)
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups (160g) superfine oat flour
- 4 teaspoons pumpkin pie spice (I use my homemade blend, see NOTES)
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup (120g) dairy-free chocolate chips (I used Enjoy Life brand)
NOTE
- Always use a scale for accuracy following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.
- I use this scale.
Instructions
- Preheat an oven to 350°F (177°C) and line a sheet pan with parchment paper.
- To a large bowl, add the oat flour, pumpkin pie spice, baking soda and salt and whisk well.
- Add the pumpkin, syrup, almond butter and vanilla and stir well until completely smooth.
- Stir in the chocolate chips until it all comes together into a sticky, wet and cohesive batter.
- Use a cookie scooper to drop about 2 tablespoons worth of batter onto the pan, spacing each cookie about 2 inches apart. Now, the batter will be too sticky to press down with parchment paper or your fingers. So, you will need to dip your fingertips in water repeatedly to press down each cookie to about 1/4 inch thick. Doing this in a circular patting motion helps flatten them evenly. Keep fingertips moist to form a round shape along the edges of each cookie. Please refer to photo.
- Place extra chocolate chips on top if desired. Bake for 10-13 minutes, until puffed up and the edges are turning golden brown. I went for 12 minutes. Note: A dark pan will cook them slightly faster and crispier.
- Cool on the pan for 10 minutes before removing with a spatula (not your hand) to a cooling rack. They will firm and crisp up as they cool. Store in a sealed cookie box or dish. They will soften by the next day but are still delicious.
Notes
- PUMPKIN SPICE: I use my homemade blend because the flavor is incredible, but store-bought is also fine. If you don't want to make the whole batch of my homemade blend, then combine the following well with a fork and add just 4 teaspoons to the recipe: 1 tablespoon cinnamon, 1/2 teaspoon ground ginger (I use roasted ginger so it is very strong), 1/4 teaspoon allspice, 1/8 teaspoon nutmeg, 1/8 teaspoon ground cloves.
- OAT FLOUR: A superfine oat flour will yield the best texture and form the batter correctly. I like to use Bob's Red Mill oat flour for baking.
- NUT-FREE: For nut-free, you can sub the almond butter for sunbutter. Just keep in mind, sunbutter has a stronger flavor profile and will be detectable in the end flavor.
Nutrition
Serving: 1cookie | Calories: 138kcal | Carbohydrates: 18g | Protein: 3.1g | Fat: 6.4g | Saturated Fat: 1.8g | Sodium: 64mg | Potassium: 110mg | Fiber: 2.3g | Sugar: 8.9g | Calcium: 43mg