Grain-Free Vegan Pumpkin Chocolate Chip Cookies

Grain-Free-Chocolate-Chip-Pumpkin-Cookies

With all the pumpkin recipes to choose from, the fall season just wouldn’t be complete without a Grain-Free Vegan Pumpkin Chocolate Chip Cookie recipe.

It’s all the goodness from a grain-free, gluten-free, flourless dairy-free, and vegan chocolate chip cookie with the beautiful addition of pumpkin and all it’s wonderful spices that compliment it.

However, a traditional pumpkin chocolate chip cookie couldn’t be enjoyed guilt-free like these.

Here are the typical ingredients in a traditional pumpkin chocolate chip cookie:

Ingredients: 1 cup (2 sticks) unsalted butter, 1 cup white sugar, 1 cup light brown sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 cup canned pumpkin puree, 3 cups all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 2 cups (12-ounce bag) milk chocolate chips, not semisweet

In summary, that’s 2 sticks of butter, 2 cups of sugar and 3 cups of white flour.

 

Feel-Good-About-What-You-Eat

5 Fast Facts About Pumpkin:

  • high in beta-carotene
  • full of iron, zinc and vitamin C
  • rich in anti-oxidants
  • 246% RDA of vitamin C
  • good source of B complex vitamins

5 Fast Facts About Almonds (Almond Flour):

  • helps to regulate cholesterol and blood pressure
  • energy booster
  • loaded with calcium and fiber
  • 1/4 cup contains 8 grams of vegan protein
  • high in anti-oxidants

5 Fast Facts About Coconut Oil:

  • super high in lauric acid
  • rich in antioxidants
  • contains natural microbial and anti-bacterial agents
  • helps to improve metabolism
  • improves cholesterol levels

5 Fast Facts About Maple Syrup:

  • contains manganese and zinc
  • super high in anti-oxidants
  • helps with inflammation
  • 1/4 cups contains more calcium than the same amount of milk
  • 1/4 cup contains more potassium than a banana

5 Fast Facts About Walnuts:

  • high quality vegan protein
  • high in anti-oxidants
  • rich in omega-3 fatty acids
  • high in vitamin C
  • improves blood lipids and other cardiovascular risk factors

 

 

Grain-Free-Chocolate-Chip-Pumpkin-Cookies

 

Grain-Free-Chocolate-Chip-Pumpkin-Cookies

 

Grain-Free-Chocolate-Chip-Pumpkin-Cookies

 

Grain-Free-Chocolate-Chip-Pumpkin-Cookies

 

Grain-Free-Chocolate-Chip-Pumpkin-Cookies

 

Grain-Free-Chocolate-Chip-Pumpkin-Cookies

 

Grain-Free-Chocolate-Chip-Pumpkin-Cookies

 

Tip #1:  You can use the sweetener of your choice for these cookies.  I’ve used maple syrup, raw honey and raw coconut crystals and all worked fine.

Tip #2:  This recipe makes approximately 24 small cookies.

 

Grain-Free Chocolate Chip Pumpkin Cookies (Vegan, Gluten-Free, Grain-Free, Flourless and Dairy-Free)

www.thehealthyfamilyandhome.com The Healthy Family and Home

Ingredients

  • 2 1/2 cups almond flour
  • 1/2 cup organic pumpkin puree
  • 2 tablespoons organic coconut oil (melted/liquid)
  • 1/4 cup organic maple syrup (or sweetener of your choice)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon pink himalayan salt
  • 1 teaspoon organic cinnamon powder
  • 1 teaspoon organic vanilla extract
  • 1/4 teaspoon organic ground nutmeg
  • 1/4 teaspoon organic ground ginger
  • 1/8 teaspoon organic ground cloves
  • 1 cup vegan chocolate chips (Enjoy Life brand)
  • 1/2 cup organic walnut pieces

Directions

Step 1 Add all ingredients in a medium size bowl and stir until well combined.

Scoop about a tablespoon at a time, roll into a ball in the palm of your hand (using slightly moistened hands to prevent sticking), gently pat them down flat and then put them on a baking sheet.

Bake at 350 degrees for approximately 12 - 15 minutes watching them closely so they don't overcook and burn.

Let them sit in the baking pan until completely cool before removing them.

Enjoy!

 

 

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Comments

    • Karielyn says

      Hi Megan! I’m so glad to hear you enjoyed them!

      Thank you for trying out the recipe and for taking the time to leave me feedback…I really appreciate it ;)

  1. says

    I just tried this recipe and while it tastes delicious, the cookies didn’t congeal very well since I didn’t have coconut flour. So yummy though!

    • Karielyn says

      Hi Aly! I just happened to make a batch this morning and made a few adjustments to the recipe (I’ve updated it in the post) and eliminated the coconut flour all together.

      I added a little more almond flour and they held together great.

      I hope you give them another try with the revisions. Thanks so much for the feedback ;)

    • Karielyn says

      Hi there Sonje! I’m so glad to hear that your family enjoyed them! These are one of my favorite gluten-free cookie recipes with the best of both worlds…pumpkin and chocolate chips!

      Thanks so much for trying out the recipe and for taking the time to let me know you enjoyed them ;)

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