Gluten Free Pumpkin Chocolate Chip Cookies (Vegan)
These delicious gluten free pumpkin chocolate chip cookies are crisp on the edges and soft in the middle! They are so easy to make and are also dairy free, vegan, and nut free.Gluten free, vegan, nut free
Servings 21 cookies
Calories 103kcal
Ingredients
- ⅓ cup dairy free butter, chilled (I used Country Crock Homestyle dairy free butter sticks)
- ¾ cup packed brown sugar
- ⅓ cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup King Arthur gluten free all-purpose baking mix
- ¼ cup Authentic Foods superfine sorghum flour
- ¾ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup allergy friendly chocolate chips (I used Nestle Simply Delicious semi-sweet chips)
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet pan with parchment paper.
- Add the dairy free butter to a medium bowl and soften it a bit with a hand mixer.1/3 cup dairy free butter, chilled
- Add the brown sugar and cream together. Mix in the pumpkin puree and vanilla next until everything is mixed well.3/4 cup packed brown sugar, 1/3 cup canned pumpkin puree, 1 teaspoon vanilla extract
- Mix in the gluten free flour, sorghum flour, cinnamon, pumpkin pie spice, baking powder, and salt, and mix until everything is blended and smooth. The dough will be thick and sticky, but won't be thick enough to roll into balls.1 cup King Arthur gluten free all-purpose baking mix, 1/4 cup Authentic Foods superfine sorghum flour, 3/4 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Add the chocolate chips and mix again.1/2 cup allergy friendly chocolate chips
- Cover and allow the dough to rest for about 5 minutes, then scoop onto the pan by spoonfuls (about 1 to 1 ½ inches across). You don't have to press the dough down since these will spread on their own.
- Bake for 13 minutes, you can bake for 12 minutes if you want them to be slightly undercooked in the middle.
- Allow to cool on the pan for about 5 minutes before moving to a cooling rack to cool for another 10 minutes to cool more and firm up before eating.
- Once they are completely cooled, store in an airtight container for up to 4 days or freeze for later.
Nutrition
Calories: 103kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 0.3mg | Sodium: 61mg | Potassium: 63mg | Fiber: 1g | Sugar: 9g | Vitamin A: 608IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 1mg
