These Vegan Pumpkin Chocolate Chip Cookies are next level delicious. These are the perfect combination of a chewy and soft-baked cookie. They’re the perfect fall treat. If you’re a cookie lover, you’ll need to try my Gluten-Free Sugar Cookie Bars or Chickpea Chocolate Chip Cookies next! Pumpkin lover?? Make One Bowl Chocolate Chip Pumpkin Bread or One-Bowl Vegan Pumpkin Brownies!
Why I Love This Recipe
- Flavor: These pumpkin-spiced cookies are perfect for the fall season.
- Total Time: Ready in just 20 minutes!
- Gluten Free: Made from oat and coconut flour.
- Dairy Free: Using apple sauce and almond milk.
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Notes on Ingredients
- Applesauce: Plain and unsweetened. Used as a substitute for oil or butter.
- Cane sugar: Can substitute 1:1 with more coconut sugar for refined sugar free.
- Almond milk: Any type of plain and unsweetened non-dairy milk will work.
- Pumpkin puree: Be sure to use pumpkin puree, not pie filling! Use leftover pumpkin to make Pumpkin Chocolate Chip Bread or One Pot Pumpkin Orzo.
- Oat flour: You can make your own oat flour by blending oats in a high-speed blender for 1-2 minutes until a fine, powdery flour forms.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Vegan Pumpkin Chocolate Chip Cookies?
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Mix the wet ingredients together in a bowl.
- In a separate large bowl, mix the dry ingredients.
- Add the dry ingredients to the wet, stir, and add in the chocolate chips.
- Scoop dough into cookies on the pan and bake for 12 minutes.
- Let the cookies cool, sprinkle with sea salt and enjoy!
- Step 1: First, mix together wet ingredinets in a bowl, add dry, and mix well until a dough forms.
- Step 2: Then, add in chocolate chips and scoop dough onto a baking pan lined with parchment.
- Step 3: Flatten cookies and bake for 12 minutes at 350F.
- Step 4: Finally, let cool for 30 minutes, sprinkle with sea salt, and enjoy!
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Commonly Asked Questions
You’ll love my Healthy Twix Bars, Copycat Girl Scout Samoas, and of course a classic Chocolate Chip Pumpkin Bread and Healthy Pecan Pie.
Store leftover cookies in an air-tight container on the counter for up to 3 days or in the fridge for up to 5 days. You could freeze them if you want them to last longer!
Sure, replace the coconut flour with more oat flour (though I haven’t tested this!) and almond milk with a nut-free milk like oat, rice, or hemp.
“I’m obsessed with these pumpkin chocolate chip cookies for fall. They’re soft yet chewy! Plus, I’m gluten-free so I love that these are 100% gluten-free.”
– Jordan
Extra Helpful Tips
- Let the cookies cool before eating them! They will continue to cook a little on the pan after you remove them from the oven.
- Add sea salt to the cookies when they’re done!
- Dark chocolate pairs best with the pumpkin flavor–some vegan chocolate chips I suggest are Enjoy Life, Trader Joe’s brand or Lily’s vegan dark chocolate chips.
- Make my Vegan Copycat Girl Scout Samoas next!
If you tried these Vegan Pumpkin Chocolate Chip Cookies or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Pumpkin Chocolate Chip Cookies (gluten-free!)
Equipment
- 1 cookie scoop
- 1 spatula
Ingredients
- ½ cup applesauce plain unsweetened
- ¾ cup coconut sugar
- ½ cup cane sugar can sub more coconut sugar
- 2 teaspoon vanilla extract
- 2 tablespoon molasses
- 1 tablespoon almond milk plain unsweetened
- ⅓ cup pumpkin puree not pie filling
- 2 ⅓ cups oat flour
- ¾ cup coconut flour
- 2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ¾ cup chocolate chips dark
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Into a bowl, add applesauce, coconut sugar, cane sugar and vanilla. Whisk. Add the molasses, pumpkin and almond milk. Stir again.
- In a separate bowl, whisk together the oat flour, coconut flour, pumpkin pie spice, baking soda and sea salt.
- Add wet ingredients to the dry and stir until completely combined.
- Fold in the chocolate chips, stir again.
- Form cookie dough balls that are ~3 tablespoons in size. Shape them into a cookie shape and flatten a bit.
- Bake for 12 minutes.
- Garnish with sea salt. Let cookies cool for 30 minutes then enjoy!
Notes
- Let the cookies cool before eating them! They will continue to cook a little on the pan after you remove them from the oven.
- Add sea salt to the cookies when they’re done!
- Dark chocolate pairs best with the pumpkin flavor–some vegan chocolate chips I suggest are Enjoy Life, Trader Joe’s brand or Lily’s vegan dark chocolate chips.
Lewis says
They were so nice definitely doing them again but adding more chocolate this time lol
Shirley Price says
I would love to try these but I try to stay away from sugar.
Jordan Stacy says
I’m obsessed with these pumpkin chocolate chip cookies for fall. They’re soft yet chewy! Plus, I’m gluten-free so I love that these are 100% gluten-free.