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Pumpkin Chocolate Chunk Cookies
Get your pumpkin fix with these gluten free and vegan Pumpkin Chocolate Chunk Cookies, they are nut free and easy to make!
Gluten-Free, Vegan, Whole Grain; Free of: dairy, eggs, nuts, soy
Course
Desserts
Cuisine
American
Keyword
gluten free pumpkin cookies, pumpkin chocolate chip cookies, pumpkin cookies
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
15
cookies
Calories
98
kcal
Author
Sarah Jane Parker
Ingredients
1 ¼
cup
brown rice flour
2
Tablespoon
ground flax meal
1
teaspoon
ground cinnamon
½
teaspoon
baking soda
¼
teaspoon
salt
⅓
cup
agave
⅓
cup
canned pumpkin
¼
cup
oil
1
teaspoon
vanilla
½
teaspoon
liquid Stevia
½
cup
Enjoy Life Semi-Sweet Chocolate Mega Chunks
Instructions
Preheat oven to 375 degrees. Set aside a baking stone or a baking sheet.
In a medium bowl, whisk together the brown rice flour, flax meal, cinnamon, baking soda, and salt. Set aside.
In another medium bowl, whisk together the agave, pumpkin, oil, vanilla, and liquid Stevia.
Add the liquid ingredients to the dry ingredients and mix to combine.
Fold in the chocolate chunks.
Drop by Tablespoonfuls onto the prepared baking pan. Bake for @12 minutes until the cookies are set and lightly browned on top.
Let cool for a couple minutes on the cookie sheet, then transfer to a wire rack.
Enjoy!
Nutrition
Calories:
98
kcal
|
Carbohydrates:
9
g
|
Protein:
0
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
0
mg
|
Sodium:
76
mg
|
Potassium:
58
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
845
IU
|
Vitamin C:
0.2
mg
|
Calcium:
9
mg
|
Iron:
0.5
mg