Pumpkin Chocolate-Chip Cookies (GF, V, and Kid-Approved!)

Pumpkin Chocolate-Chip Cookies (GF, V, and Kid-Approved!)

Cookie Lovers, are you out there?

Have you been dreaming of a cookie recipe that doesn't require a lengthy trip to the store, or come from a box? Honestly, I'm no baker --- I usually wait until special occasions to try out baking recipes, and sometimes they are disgusting. In which case, I usually eat them anyway, or feed them to my dogs as treats (no chocolate, of course)!

These cookies are refined sugar, flour, soy, and oil free, not to mention totally vegan (dairy and egg free). They are delicious, perfect for people with allergens or picky eaters!

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Since moving to Nashville, we've been so blessed to find a home a few doors down from my sister-in-law and her family; cookie-making has become a fun thing to do while hanging out with my niece, Scarlett!  

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This recipe is super quick and easy, and bonus points if you have a little helper to pour in all the ingredients. Scarlett ate two cookies with almond milk, and chocolate chips straight from the bag, so we know she loved them!

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We used Enjoy Life Mini Chocolate Chips, but there are several brands out there that get the job done. These are pretty sweet, but since they're the only source of refined sugar in this recipe, I don't really mind. It makes the touch of sea salt even more delicious! 

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I definitely recommend scooping these out in a uniform serving size, just to maximize cooking evenness. There isn't anything in this recipe that can't be eaten as-is, and I used half of the dough to make cookie-dough balls to keep in the fridge and eat cold. If that's more of your jam, do it!

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Pumpkin Chocolate-Chip Cookies (GF, V, and Kid-Approved!)

  • 1 2/3 cup sprouted rice flour
  • 1/2 cup arrowroot powder
  • 2 tsp baking soda
  • 1/2 cup unsweetened shredded coconut
  • 1/2 scoop (1-2 tbsp) vanilla plant-based protein powder  
  • 1 tsp salt
  • 2/3 cup coconut sugar
  • 1 cup pumpkin puree
  • 2 tbsp smooth almond butter
  • 1/4 cup water
  • 1/2 bag vegan chocolate chips

INSTRUCTIONS

  1. Preheat oven to 375 degrees F
  2. In a stand mixer, combine almond butter, pumpkin, water, and sugar.
  3. In a desperate bowl, combine all remaining ingredients, besides chocolate chips.
  4. Slowly pour flour mixture into stand mixer and stir until combined.
  5. Stir in chocolate chips.
  6. Scoop 1 Tbsp size lumps onto greased baking sheet, and press top down with the back of a spoon until flattened to desired cookie height.
  7. Bake for 12-15 minutes.
  8. Allow to cool completely, then enjoy!

Tip! If you would prefer cookie dough bites, roll this dough into small balls and stick in the fridge, this is my favorite way to eat them!

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