Soft Pumpkin Chocolate Chip Cookies (Healthy, Vegan, Gluten Free)
These pumpkin chocolate chip cookies are super soft and chewy, yet are healthy, vegan, and gluten free! They make the perfect dessert for fall with the cozy pumpkin spice flavors.
Ingredients
- ⅓ cup natural almond butter or cashew butter
- ½ cup coconut sugar or any granulated sweetener
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree
- 2 tablespoons avocado oil or light-tasting olive oil
- 1 tablespoons oat milk, plus more as needed or other nondairy milk
- 1 ¼ cup + 2 tablespoons fine oat flour sifted
- ½ cup + 2 tablespoons fine almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ cup vegan chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a baking tray with parchment paper.
- In a large bowl, whisk the almond butter and coconut sugar with an electric mixer. Whisk in the avocado oil, milk, pumpkin puree and vanilla until fully combined. Beat in the oat flour and almond flour in small batches with the baking powder, baking soda, salt, and spices. Fold in the chocolate chips.
- Scoop 2 tablespoons of dough and form a circle (they will spread, but not much). Add additional chocolate chips if desired. Bake for about 15 minutes (depending on you oven) and let cool slightly. Enjoy!