Vegan/GF Pumpkin Chocolate Chip Cookies

Vegan/GF Pumpkin Chocolate Chip Cookies

Delicious, chewy, chocolatey, pumpkin spice-y, dairy free, gluten free…chocolate chip cookies. Try saying that 10 times fast with a mouth full of cookies…jk, don’t try that.

Over the weekend I had this urge to bake. Maybe it was all the excitement of the upcoming holidays, maybe it was my ever-present sweet tooth, and maybeee it was that I had half a can of pumpkin puree left over that I wanted to experiment with. Either way, I was just feelin’ it.

Then I remembered I had this Jessica’s Natural Foods chocolate chip cookie mix, which is gluten/dairy free and made with oat and ancient grain teff flour. The recipe calls for adding 1 egg, 1/2 cup butter, and 1 tsp of vanilla to the cookie mix before baking.

I’ve already told you guys about my dairy/egg sensitivities, so because of that I decided to tweek the recipe to make it stomach-friendly (lol). I’m not sure if you guys knew this – but you can substitute eggs for pumpkin puree in any baking recipe! Just sub 1/4 cup of pumpkin for each egg the recipe calls for, and voila. So easy.

 

But I mean… why use pumpkin if you can’t actually taste the cinnamon-nutmeg-clove-etc goodness, right? So at the last minute I decided to make these cookies into straight up, basic white girl, pumpkin spice chocolate chip cookies.

I admit I was a little indecisive about whether or not to make them all pumpkin spice because I was feeling some classic chocolate chip cookies, but once I tasted both I regretted not making them ALL pumpkin. My boyfriend concurred. If you see the photo below, that’s why some cookies look darker than others (darker = pumpkin spice).

Let me tell you – both cookies were absolutely, positively, delicious. Direct quote from my boyfriend’s family who love to poke fun at me for my attempts at healthy baking:

“I can’t believe they’re gluten free, they taste so good”

“Are these actually healthy???”

“Wow Sam, I apologize for every mean thing I ever said about your healthy stuff, these are amazing and perfect just like you.”

(Okay fine, the last one didn’t happen, but I bet they were thinking it :P)

In my opinion, they taste like chocolate chip snickerdoodles. Another one of my favorites.

 

 

If you follow me on Instagram, you’ve seen me post about Jessica’s Natural Foods before. I even got to host a giveaway for her! This post is in no way sponsored, I just LOVE her products and think you will too! She’s also got gluten free flour, cake/muffin mixes, and BOMB granola (vanilla maple is my jam).

I’m so freaking excited about these cookies that I fully intend on stocking up on more mix and making them on. the. reg.

If you don’t have Jessica’s baking mix (which you should go order), I’ll tell you how to make these cookies from scratch using regular or GF baking flour!

Vegan/GF Pumpkin Chocolate Chip Cookies
Author: 
Recipe type: Healthy Desserts
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20 cookies
 
Ingredients
  • 1 bag Jessicas's Natural Foods chocolate chip cookie mix
  • ¼ cup pumpkin puree
  • ½ cup vegan butter, softened (I use earth balance)
  • 2 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • ½ tsp cinnamon
OR If no cookie mix:
  • 2¼ cup gluten free baking flour OR regular all purpose flour
  • 1 cup coconut sugar (or brown sugar)
  • ½ cup cane sugar (or white sugar)
  • ¼ cup pumpkin puree (or egg if not vegan)
  • ½ cup vegan butter, softened (or regular if not vegan)
  • 1.5 cups dairy free chocolate chips (Enjoy Life)
  • 1 tsp baking soda
  • 2 tsp vanilla extract
  • ½ tsp salt
  • 1 tsp pumpkin pie spice
  • ½ tsp cinnamon
Instructions
  1. If using the mix:
  2. Preheat oven to 375 degrees and line a cookie sheet with parchment paper (or leave ungreased if no parchment paper)
  3. Combine cookie mix, pumpkin, vegan butter, spices, and vanilla in a large mixing bowl and mix until combined (either by hand or using an electric mixer)
  4. Drop round, tablespoon sized cookie dough onto baking sheet about 1-2 inches apart
  5. Bake for 8-10 minutes, or until golden on the edges and soft in the middle
If no mix:
  1. Combine all dry ingredients (except chocolate chips) in a large mixing bowl and whisk until combined
  2. Add in butter, vanilla, and pumpkin puree, and mix by hand or using an electric mixer until cookie dough is formed
  3. Stir in chocolate chips
  4. Drop round, tablespoon sized cookie dough onto baking sheet about 1-2 inches apart
  5. Bake for 8-10 minutes, or until golden on the edges and soft in the middle

I seriously can’t wait for you to try these. They’re perfect for Fall/Thanksgiving OR a great Christmas cookie (Pumpkin never goes out of season in my book). I can’t wait for you to try them out and let me know what you think!

HAVE A GREAT THANKSGIVING, EVERYONE!



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