Healthier recipes of classic cookies is one of our most favorite challenges to take on. Our line of nut and seed butters are phenomenal as ingredients in nutrient improved recipes. These Vegan and Gluten Free Pumpkin Chocolate Chip Cookies are made with only a few ingredients.
It could not be any simpler to mix up a batch of these vegan and gluten free pumpkin chocolate chip cookies. We carefully selected each ingredient to maximize taste, texture and nutrient content without sacrificing taste.
Even though it is a cookie recipe, there is no flour in the ingredient list. Instead we use rolled oats. They are high in fiber and have plant protein. They make up the bulk of the cookie dough.
The pumpkin puree gets a boost of pumpkin spice to bring out the natural sweetness. To thicken the mixture, adding another plant protein rich ingredient such as our peanut butter is the winning combination. Our goal was keep this recipe as an option for breakfast or healthy snack. Therefore you will not find any added sugar. Not even in the form of honey or maple syrup. However, if you are looking for a dessert cookie, feel free to add 1/4 cup of either honey or maple to this recipe. The recipe works well with the addition, if the batter is not quite thick enough, just add another 1/8 cup of rolled oats.
When preparing this recipe, start by mixing the pumpkin puree with peanut butter. Then add in each of the reminding ingredients. The dough should be thick. Drop spoon fulls onto baking sheet then slightly flatten them with the back of the spoon. You will know they are ready when the edges turn golden brown. If you prefer a more crunchy cookie, let is bake for an additional 5-10 minutes.
The chocolate chips in our vegan and gluten free pumpkin chocolate chip cookies can be swapped for dried cranberries as well. These are delicious either way! Take a look at our other Pumpkin recipes for Fall season too! Just type Pumpkin in therecipe search bar on top of our page.
Vegan and Gluten Free Pumpkin Chocolate Chip Cookies
Carolina Jantac, MS, RD, LD
- 1/2 cup of pumpkin puree
- 1 cup of rolled oats
- 1/3 cup of dark chocolate chips
- 1/2 tsp of baking soda
- 1 tbsp pumpkin spice
- Combine peanut butter and pumpkin puree until well mixed.
- Add rolled oats, pumpkin spice and baking soda and mix again. Then lastly fold in the chocolate chips.
- Drop spoon fulls onto baking sheet and take it to a pre-heated oven at 375 degrees Fahrenheit for 15 to 20 minutes. Store in airtight container for up to 4 days.