Description

Chewy gooey gluten-free vegan cookies with a touch of fall. Makes 12 cookies.

Gluten-Free, Dairy-Free, Refine Sugar-Free, Vegan

Ingredients

Scale

1/4 cup pumpkin puree (Libby’s)
1 cup almond flour
1/2 cup oat flour*
1 tbsp ground flax (or whole egg)
1/4 cup coconut sugar
2 tbsp maple syrup
2 tbsp coconut oil
2 tbsp almond butter
1/4 cup dairy-free chocolate chips
1 tsp vanilla extract
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
ice cream scooper*

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Instructions

Pre-heat oven to 350 degrees.
Make flax egg – combine 1 tablespoon of ground flax with 3 tablespoons of water, mix and set aside.
Sift almond flour and oat flour, add baking soda, baking powder, and salt. Combine dry ingredients.
Combine pumpkin puree, coconut sugar, maple syrup, almond butter, vanilla extract, coconut oil, add flax mixture and mix until all items are creamed together. Mix cinnamon and pumpkin spice into the wet mixture.
Add dry ingredients (flour mixture) to the wet mixture and start combining. *Mix will look dry but no additional liquid is required! This is a sticky dough, don’t give up, keep mixing.
Fold chocolate chips into the dough.
Use an ice cream scooper to scoop cookie dough (approximately 2 tbsps) onto a silicone sheet or parchment paper and flatten dough balls.
Bake for 17 minutes, remove from oven and let fully cool (about 10 minutes). *Warning cookies will fall apart if handled hot.
Dunk these cookies in a cold glass of almond milk! YUM!

Notes

To make oat flour, blend rolled outs and then measure out quantity. If you don’t have oats you can do 1.5 cups almond flour instead of just 1 cup almond flour.

Let cookies cool! Mixture is very sticky, use a scooper if you use hands, you will end up with half the dough on your hands.

Prep Time: 30
Cook Time: 15
Category: Cookies
Method: Bake

Nutrition

Serving Size: 1 cookie
Calories: 158
Sugar: 9
Sodium: 90
Fat: 10
Carbohydrates: 14
Fiber: 2.3
Protein: 3.4