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vegan pumpkin chocolate chip cookies

You’re going to think I am crazy. This morning, my daughter woke up at 3:30 am. Teething. And I just knew that I was awake for the day. As I sit  there in the dark, my mind  started preparing a mental list of all the things I’d like to do over the next couple of days.  I came downstairs and made a very tall cup of tea. Then I started to fiddle in the kitchen – in complete silence. It is amazing what two hours of complete silence can do for your soul.

I started down the track of pumpkin spice cookies. And I ended up with these. I had wanted to stay away from chocolate  (which  is not such a good idea while I am nursing my daughter – it makes her miserable). But, in the end, I caved.   So everyone else in the house got to eat them but me. Alright, I caved on the chocolate. Then I caved on eating one. Just one. I couldn’t very well pass along a recipe that had never even ventured across my taste buds,  now could I? In testing this recipe, I knew I hit the jackpot when I came home from a quick errand and only 4 cookies remained on the wire cooling rack. Coming from my darling (yet particular) husband that serves as a very enthusiastic endorsement on these cookies.

Side note: I used Honeyville Almond Flour here. Also, this is not a super sweet cookie. If you like it that way, up the sugar to 1/2 cup. This post is linked to Amy’s Slightly Indulgent Tuesdays. SideNote #2: feel free to use your own spice combo/mixture here. If you like ginger and nutmeg, go for it!

for the dry ingredients:
2 cups almond flour
1 tsp baking soda
1 tsp cinnamon
1/2 cup Enjoy life chocolate chips

for the wet ingredients:
1/3 coconut palm sugar (you can sub your granulated sugar here 1:1)
1/3 cup  oil  (I used coconut, slightly melted)
1 tblsp vanilla
1/3 cup pumpkin puree (canned or hand-prepared)

  1. Preheat oven to 350 degrees.
  2. In two separate bowls, mix wet and dry ingredients – all except the chocolate chips.
  3. Fold dry ingredients into wet (less dishes to wash:) )
  4. Add in the chocolate chips, and using a spatula stir to combine well. The batter may seem too dry at first. But, keep stirring.
  5. Spoon onto cookie sheets lined with unbleached parchment paper  – I dropped them in about 1 tblsp measures about 2 inches apart. I used a mini ice cream scoop here – it worked great. Then I ever so slightly flattened the cookies with the back side of a spoon.
  6. Bake 8-9 minutes.
  7. After removing them from the oven, I gently transferred the cookies to the cooling rack by sliding the parchment  paper right off the cookie sheet onto the cooling rack. Let them cool here at least 10 minutes before handling.
  8. Makes about two dozen cookies.
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31 responses to “vegan pumpkin chocolate chip cookies”

  1. Jude said:

    Looks so delish, I can’t wait to bake them! Any ideas for a replacement on the almond flour?

  2. offmotorway said:

    What a shame you couldn’t eat them, they look delish! Pumpkin and cinnamon is a great combination.

  3. Deanna said:

    Mmmmm – these are exactly the same way I like to bake cookies – not too sweet, grain-free, dairy-free, soy-free. So yum!

  4. Stephanie said:

    As I said – I did snag one of them – just to make sure they were ok for everyone *else” to eat. hehe. I adore the pumpkin & cinnamon combination also. They have this natural affinity, don’t they?

  5. Stephanie said:

    Deanna,

    Hi! Thank you :) Can I just tell you that this means a lot -coming from the cookie baking queen? Your site is chock full of some pretty amazing and beautiful looking cookies. I found more than a few recipes that I am going to make now that we are on our way towards the holidays…. is it sad (we already know I am crazy, right?) that I am already pondering what I am going to give my neighbors for holiday goodies this year?

    Thanks for stopping by an leaving a note. That was sweet :)

  6. Stephanie said:

    hi judes,

    I have an idea but I haven’t tested yet.
    It’s Bette Hagman’s cookie flour recipe. She suggests:
    1 c superfine brown rice flour, 2/3 c potato starch and 1/3 cup tapioca starch. Personally, I don’t care for using potato starch in my baking. If I am going to eat potato – I’d rather eat a real potato. Plus, I prefer the health benefits of cassava (tapioca).

    J & C were begging me to make a version for them (b/c of the coconut). So, here are the changes I made for a nut-free cookie.
    1 cup superfine brown rice flour (if you don’t have superfine, grind regular brown rice flour in your spice grinder until it’s a fine powder).
    2/3 cup tapioca starch
    1/3 cup arrowroot starch (or you can use 1 cup total tapioca starch)
    Used 1/2 cup total oil;
    Used 2/3 cup total pumpkin puree
    Baked 9-10 minutes, instead of 8.

  7. Hallie @ Daily Bites said:

    These are my kind of cookie! I have all the stuff on hand and hope to make them soon. :)

  8. Stephanie said:

    Hi Hallie!

    Thanks so much for stopping by. I love when you stumble upon a cookie recipe (or any recipe for that matter) and you have all the ingredients in your cupboard. Such a great feeling. It was too funny, the other day, I had such a hankering to make something with pumpkin. Funny, how we get cravings like that with the change of the seasons….

    Have a great rest of the week-
    Stephanie

  9. Jude said:

    Thanks for the nut free version Steph, I will be trying them asap! Something about the fall makes chocolate even more appealing than before, if that is even possible….

  10. glutenfreeforgood said:

    Waking up early isn’t much fun unless you’ve had a good night’s sleep and a teething baby doesn’t allow that. BUT, now that my kids are grown, I get up really early on purpose. I love the quiet. It’s such a peaceful time of day. And baking in the early morning hours is a delight. I love the wonderful smells.

    Just thought I better check on you and see how you’re doing and I get treated with an awesome pumpkin, chocolate chip cookie recipe. Those cookies look amazing. Seriously, they look perfect. How did you do that?

    Hope all is well with you (other than a lack of sleep). =)
    Melissa

  11. Stephanie said:

    Hi Melissa!

    I’ve been thinking about you. I owe you an email. Geez, I don’t know where the time goes. Seriously.

    I am so there on the early morning thing. I used to be able to sleep in. But, now I too get up early on purpose. For me, it makes for the best start possible to my day. Not rushed. Just silence. I always feel like I have accomplished so much by the time the rest of the house wakes up….

    Ha, yes, I know, I’ve kind of fallen off the face of the earth. We moved. And then we had the most wonderful (but crazy busy) summer. Before my son started kindergarten I was trying to soak up every last bit of time with him before he flew the coop, so to speak. He is loving school and thriving which is such a remarkable thing: to consider how far he has come since his diagnosis is, to me, at times, just mind boggling. So, needless to say, I’ve neglected my blog for quite a while in order to seriously love upon my children while I still can. I will blink and they too will be gone. As much as letting go pulls on the heart-strings, it is such a joy to see them become their own little people….

    Thank you so much for your kind words. And how sweet you are to come and check on me. It brings such a smile to my face when I think about the wonderful people who have come into my life as a result of this (shared) gluten free journey. I am truly grateful.

    Hope you’re doing great too! And I *will* get around to that email :)
    xo
    Stephanie

  12. gfe--gluten free easily said:

    Stephanie, I love those quiet, non-rushed morning hours. The problem is that I like them late at night, too. ;-) So I often don’t get in all my sleep even with just hubby at home and Son at college.

    Anyway, love these cookies and will definitely make them! I used to make pumpkin chocolate chip cookies a lot, but have not made them since going gf. So I can’t wait to try your recipe! :-)

    xo,
    Shirley

  13. Stephanie said:

    Shirley,

    You’re so funny. I know the feeling well. You get in a groove, and the clock is ticking and before you know it, it’s midnight. So easy to get carried away – Why not take it as a sign that you really must be enjoying what you doing/working on?

    Crazy when you think about all the things we “used” to eat. For me, it’s cowboy cookies. Or thin crust pizza. Or my all time favorite, Indian food with naan bread. I do love that we can eat a much healthier version of our old stand-bys just by fiddling with the recipe a wee bit. At least we have an alternative – we are so lucky!

    Have a fantastic weekend – I think I saw that you are going camping. So fun!
    xo
    Stephanie

  14. Andrea said:

    Made 5 dozen of these babies today…oh my! They were wonderful! I used pumpkin pie spice and 1/4 cup chocolate chips and 1/4 cup chopped pecans in a few of the batches…equally amazing. I think I will also give them a whirl with walnuts and cranberries too…
    Thanks for such an easy and delightful recipe! I LOVE anything pumpkin and this recipe was just the ticket for me…

  15. Stephanie said:

    Wow – Andrea! 5 dozen? That’s fantastic! I’ll be right over :)

    So happy to hear you enjoyed them. And you’re a girl after my own heart – adding pecans sounds absolutely delicious. a very Fall-like combination! I admit I have such a soft spot for pecans. Back when I could eat gluten, my favorite bagel was cranberry/walnut. Funny enough, I just bought some cranberries yesterday so I am going to try to find some time to venture off tomorrow and give your suggestion a whirl. Thanks for that!

    I really appreciate you coming back to the site and leaving a note that you enjoyed the recipe. Your message brought a big smile to my face :)

    Have a great rest of the week
    Stephanie

  16. vegan pumpkin chocolate chip cookies | CookingPlanet said:

    [...] Gluten-Free Foods Vegan Foods : vegan pumpkin chocolate chip cookies [...]

  17. Nancy @SensitivePantry said:

    Stephanie – Always know you have a winner when they disappear before your very eyes. I’m going to have to try these…and, unlike you I am sure to eat more than just one. Thanks for sharing the recipe!

  18. Stephanie said:

    Hi Nancy,

    Yes, true. My dear hubby is quite the critic. Too funny. Since he is a gluten eater it’s a bit tough sometimes. To make a gluten free treat that is delicious for him can be tricky. He is such a good sport though. He is my taste tester every time. And he gives it to me straight – which is great. My kids do too, now that I think about it. They have developed quite the sophisticated palates !

    I think most people will enjoy these cookies with their own spice mixture. Some people enjoy nutmeg (I don’t particularly) and allspice or ginger. What I love about this recipe is that you can add in whichever spice mixture you enjoy most. And they’ll come out to your liking each and every time.

    Hope to see you Saturday, still waiting on my sitter’s return phone call!
    Stephanie

  19. knamoon said:

    What temp do you bake the cookies at? Am I blind, I can not find it anywhere/???

  20. Stephanie said:

    HI knamoon – nope you’re not blind. You’re absolutely correct. I didn’t specify an oven temp. Shame on me. Just updated the post. Most cookies I find are baked at 350 (and very few are baked at 325 or 375). When in doubt 350 degrees is a safe bet!

    Thanks for letting me know. Happy Thanksgiving:)
    Stephanie

  21. Slightly Indulgent Tuesday; 10/19/10 : Simply Sugar & Gluten-Free said:

    [...] Vegan Pumpkin Chocolate Chip Cookies from Gluten-Free by Nature [...]

  22. vegan said:

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  23. Bonny said:

    Thanks for this awesome recipe! I found it by googling almond flour pumpkin cookies or something like that. I ended up making it with butter instead of coconut oil, adding one egg, and adding a pinch of Celtic sea salt, and a little nutmeg along with the cinnamon. My kids LOVE them. So nice to have a recipe to use my fresh pureed pumpkin in. Thanks again!

  24. Stephanie said:

    Hi Bonnie

    So nice of you to stop by. And thank you so much for letting me know how much you and your family have been enjoying the cookie recipe. That’s wonderful news. Your comment brought such a smile to my face. It’s kind of fun to make your own pumpkin puree, isn’t it ? I appreciate you leaving your note about the slight changes you made to the recipe, too. I find that it always helps other readers :)

    all the best
    Stephanie

  25. Brittany said:

    Hi! Im wondering if I can add MORE pumpkin and LESS flour? Will it make the recipe more gooey, or will it just ruin the texture?

  26. Stephanie said:

    Hi Brittany,

    You probably could use more pumpkin – but it would most likely upset the balance of the cookie. If anything, I would try decreasing the amount of oil to 1/4 cup and
    increasing the amount of pumpkin to 1/2 cup. This way, the amount of moisture stays the same. I have not tried this but would love to hear how it
    comes out. If you give it a shot, stop back by and let me and other readers know. Thanks!

  27. CSib said:

    I replaced the oil with apple sauce and baked as one big cookie that I cut into rectangle “bars”. I also substituted the chocolate chips for chopped dry fruit. SO delicious!!

  28. Stephanie said:

    Hi Chantal

    That sounds so delicious! I am happy to hear that your experiment came out beautifully!

  29. Nina said:

    Hello! I’m looking forward to making these. Do you think the recipe will work if I sub maple syrup or honey for the sugar? I’m looking for more of a “snack” cookie than “dessert” cookie. Thanks!

  30. Nina said:

    Oh, and I am going to sub cranberries for the chocolate chips. My little one is not such a chocolate fan, can you imagine?!

  31. Stephanie said:

    Hi Nina,

    So sorry about the delay in getting back to you. Hurricane Sandy tripped life up a little bit in these parts – it took a while for us to get internet back.

    I have not experimented with liquid sweetener (like maple syrup or honey ) in this particular recipe. It’s a little tricky with vegan baking – I have tried many many times and I just haven’t yet nailed the “secret” ratio. Most often the vegan baking items end up very dense (and don’t have a very good crumb). If you decide to use liquid sweetener here you’re going to have to decrease the amount of liquid called for (of oil) by 1 or 2 tablespoons.

    Let me know how it comes out! Oh, and I’d LOVE to hear how the cranberries came out – sounds delicious :)
    Stephanie

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