These Vegan Pumpkin Chocolate Chip Cookies are soft, chewy and secretly healthy. In addition, this eggless pumpkin cookie recipe is gluten free, Paleo friendly and low carb!
Everyone loves a chocolate chip cookie. So, it just seems natural to make a fall flavored version. Insert: Vegan Pumpkin Chocolate Chip Cookies.
These eggless pumpkin cookies are everything that you want in a soft, chewy cookie.
- gluten free & grain free (made with almonds)
- egg free
- dairy free (no butter or oil)
- Paleo & Vegan
- soft, chewy, not cakey
- easy to make
- freeze well
This Vegan pumpkin cookie recipe is soft, but holds together well. And freezing them? Oh my! They taste even better frozen (IMO).
Double the batch, eat half right out of the oven and freeze the rest. Then, you're all set for a week's worth of pumpkin flavored dessert.
Every time I make cookies, or any Paleo dessert studded with chocolate chips, my boys circle like vultures. Seriously, keeping their hands off while I try to take photos is nearly impossible.
These gluten free pumpkin chocolate chip cookies were no exception!
This simple pumpkin cookie recipe is easy to eat in one sitting. (You've been warned.) The cookies are soft, moist and right out of the oven those melty chips are simply irresistible.
Here's what you need to make these Paleo and Vegan Pumpkin Chocolate Chip Cookies:
Pumpkin Chocolate Chip Cookie Ingredients
- canned pumpkin (I used Farmers Market Pumpkin)
- almond butter (I used unsalted, no added sugar)
- coconut sugar (monk fruit sweetener for keto)
- vanilla extract
- blanched almond flour
- pumpkin pie spice
- baking soda
- chocolate chips (I used mini)
No ingredient substitutions have been tested, so I don't have many recommendations to make.
However, for a low carb pumpkin cookie, feel free to substitute the coconut sugar for monk fruit sweetener.
If you need this recipe to be nut free, subbing the almond flour for tigernut flour and the almond butter for sunflower seed butter should produce similar results. But please note, I have not tried these substitutions myself.
The hardest part about making these cookies is waiting for the dough to chill. I know, I know...chilling cookie dough is a pain. But, it makes a huge difference in the way a cookie bakes.
Here's what you need to do:
How to Make Vegan Pumpkin Chocolate Chip Cookies
Make the Dough
First, combine pumpkin puree, almond butter, coconut sugar and vanilla in a medium-sized mixing bowl.
Next, add in the remaining ingredients, except chocolate chips. Mix until the dough is well combined, then fold the chocolate chips into the dough.
Chill the Dough
Refrigerate the cookie dough for at least 30 minutes. Chilling longer is fine too.
After about 20 minutes, preheat your oven to 350 degrees F. Once the 30 minutes of chilling is up and your oven is preheated, remove the dough from the fridge.
Using a small cookie scoop (about 1 rounded tablespoon per cookie), scoop the dough onto a lined baking sheet. This recipe makes 18 cookies, so you may want to bake them in two batches.
Bake the Cookies
Lastly, place the cookies in the oven and bake at 350 degrees for 14 minutes.
Remove them from the oven, cool for 5 minutes on the pan (so they can further set), then transfer to a wire cooling rack.
How to Store Vegan Pumpkin Chocolate Chip Cookies
These low carb pumpkin cookies are quite moist, so must be stored in the fridge or freezer.
I prefer them right out of the oven, or straight from the freezer. Seriously, their texture right out of the freezer is SO good!
More Easy Pumpkin Recipes
For more easy Paleo pumpkin recipes, check these out:
Paleo and Vegan Pumpkin Chocolate Chip Cookies that are soft, chewy, low carb and easy to make.
- ½ cup canned pumpkin
- ½ cup almond butter (unsweetened, unsalted)
- ⅓ cup coconut sugar (sugar-free sweetener for keto)
- 1 tsp vanilla extract
- ⅓ cup blanched almond flour, spooned & leveled (35g)
- ½ tsp pumpkin pie spice
- ½ tsp baking soda
- ¼ tsp salt
- 2-3 Tbsp chocolate chips (I used mini chips)
- Combine pumpkin puree, almond butter, coconut sugar and vanilla in a medium-sized mixing bowl.
- Add in the remaining ingredients, except chocolate chips. Mix until the dough is well combined.
- Fold the chocolate chips into the dough.
- Refrigerate for at least 30 minutes.
- Preheat oven to 350 degrees F.
- Remove dough from fridge. Using a small cookie scoop (about 1 rounded tablespoon per cookie), scoop the dough onto a lined baking sheet.
- Place the cookies in the preheated oven and bake at 350 degrees for 14 minutes.
- Remove cookies from the oven, cool for 5 minutes on the pan, then transfer to a wire cooling rack.
- Best stored in freezer*
*These cookies may be stored in the fridge or freezer, but I prefer eating them straight from the freezer.
Keywords: cookies, pumpkin cookies, fall recipes, paleo, Vegan, egg free, low carb, keto friendly, dessert, pumpkin