Description
These soft and chewy gluten-free pumpkin cookies are naturally dairy-free, oil-free, and lower in refined sugar. Packed with warm spices and chocolate chips, they make a quick and healthier dessert option that even picky eaters will love. Perfect for autumn or anytime you crave a comforting, naturally gluten-free treat.
Ingredients
Main Ingredients
- ½ cup canned unsweetened pumpkin purée (100-105 g)
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup drippy almond butter (200 g)
- ¼ cup cane sugar
- 2 Tablespoons maple syrup
- ¼ cup gluten-free 1:1 flour (35-40 grams)
- 2 Tablespoons gluten-free oat flour (15 grams)
- 1 Tablespoon flax meal (optional)
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ½–1 teaspoon pumpkin pie spice (or cinnamon + nutmeg mix)
Mix-ins
- ⅓–½ cup dairy-free or dark chocolate chips
- Chopped nuts (optional)
- Dried cranberries (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a medium bowl, whisk together the pumpkin purée, egg, vanilla extract, almond butter, maple syrup, and cane sugar until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free 1:1 flour, gluten-free oat flour, flax meal (if using), baking powder, kosher salt, and pumpkin pie spice or cinnamon and nutmeg mixture.
- Make the Dough: Gradually add the dry ingredients to the wet mixture in two batches, gently mixing just until combined. Avoid overmixing to keep the dough tender. The dough should be thick and slightly sticky at this point.
- Fold in Mix-ins: Fold in the chocolate chips, and if desired, chopped nuts or dried cranberries, evenly distributing them throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for at least 20–30 minutes to firm up, which helps the cookies hold their shape when baked.
- Portion the Cookies: Using a medium cookie scoop (about 1.5–2 tablespoons), scoop dough onto the prepared baking sheet, spacing cookies 1–2 inches apart to allow for spreading.
- Bake: Bake the cookies for 10–12 minutes, checking starting at 9 minutes. They should have set edges with centers that are just barely soft. Baking longer may dry them out, so remove promptly when done.
- Cool: Allow the cookies to cool on the baking sheet for about 15 minutes until they are no longer soft to the touch. If the cookies rise too thickly, gently pressing them down right after baking helps achieve a better texture.
- Store: Store cooled cookies at room temperature in an airtight container for up to 2 days for best freshness.
Notes
- Almond butter can be substituted with other nut butters like cashew or sunflower seed butter for a nut-free option.
- Flax meal is optional but adds chewiness and helps bind the dough.
- Ensure your gluten-free flours are a 1:1 blend designed for baking for best texture.
- Check cookies early when baking to avoid overbaking as gluten-free baked goods can dry out quickly.
- Mix-ins like nuts or dried cranberries add texture and flavor variations.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
