The healthiest and most delicious vegan pumpkin chocolate chip cookies that are perfect for the fall season! These yummy cookies are oil-free, gluten-free, and refined sugar-free.
Halloween is my favorite holiday and fall is my favorite time of the year, so any recipe involving pumpkin makes me so excited! I love pumpkin desserts, but I wanted to make a healthy version that tastes just as good as the naughty recipes.
These pumpkin chocolate chip cookies are just that: tasty AND healthy. Take these cookies to a Halloween party and people will be asking for the recipe!
Good luck keeping these cookies in your house for very long. They only lasted in mine for 2 days because they were so irresistibly good!
How to Make Pumpkin Chocolate Chip Cookies
These cookies are so easy and quick to make – you could probably do it in your sleep! The ingredients are simple, healthy, and make for a great dessert.
For these cookies, I adapted the Gluten-free Almond Chocolate Chip Cookies recipe, since it is such a hit! I replaced the fat from the oil with the pumpkin puree. Make sure when you make this recipe that you are using 100% pumpkin puree, not pumpkin pie filling. The pumpkin makes these cookies creamy, moist, and indulgent, so you would never know they are oil-free!
If you wish to make these cookies refined sugar-free, I like the Lily’s brand of chocolate chips because they are sweetened with stevia! To make these completely sugar free, you can use monk fruit syrup instead of maple syrup.
Simply mix all ingredients in a bowl and pop them on a baking sheet and BOOM you’re done! Easy enough, right?
I hope you make these pumpkin chocolate chip cookies and see how scrumptious they are for yourself. If you do, make sure to tag me on Instagram @crueltyfreecrystal or hashtag #crueltyfreecrystal so I can see your creations!
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup pumpkin puree
- 1/3 cup maple syrup
- 1/3 cup vegan chocolate chips
- 2 tbsp cornstarch
- 1 tsp pumpkin pie spice
- 2 tsp vanilla
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
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Preheat oven to 350 degrees F.
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Line a baking sheet with parchment paper.
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In a bowl, whisk together almond flour, cornstarch, salt, pumpkin pie spice, and baking soda. Mix until ingredients are combined.
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Next, add in pumpkin, vanilla, and maple syrup and stir mixture until all ingredients have been incorporated and form dough.
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Fold the chocolate chips into the dough.
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Using a 1.5 tbsp cookie scoop, scoop the mixture onto the parchment paper.
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Bake for 15 minutes. Cookies will appear slightly golden.
For more vegan recipes like this one, visit https://crueltyfreecrystal.com/category/eat/recipes/.
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