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 could want in a soft, chewy cookie.
Recipe Highlights
- gluten free & grain free (made with almond butter and almond flour)
- no eggs
- dairy free (no butter or oil)
- Paleo & Vegan
- soft & chewy, not cakey
- easy to make
- freeze well
This recipe for pumpkin chocolate chip cookies 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.
Ingredients
Here's what you need to make these soft pumpkin chocolate chip cookies:
- 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
- salt
- 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.
How to Make Vegan Pumpkin Chocolate Chip Cookies
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:
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:
Enjoy!
Vegan Pumpkin Chocolate Chip Cookies (Paleo, Gluten Free)
- Prep Time: 35 minutes
- Cook Time: 14 minutes
- Total Time: 49 minutes
- Yield: 18 cookies 1x
Description
Paleo and Vegan Pumpkin Chocolate Chip Cookies that are soft, chewy, low carb and easy to make.
Ingredients
- 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)
Instructions
- 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*
Notes
*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
Bev says
These are delicious! I subbed monk fruit for coconut sugar and it worked great!! Already planning to make more later today haha. Thank you.
★★★★★
Katie says
I'm so happy to hear that! Thank YOU!
JENNIFER ZONAKIS says
These are healthy AND yummy! I just made them. Thanks for the recipe!
★★★★★
Katie says
So glad you like them 🙂 Thank you for the review!
Karen price says
Hi,
Would like nutrition breakdown calories,carbs fat content ect.
Christin says
Delicious! Subbed natural pb for the almond butter. Doubled it and got 17 cookies.
★★★★★
Katie says
Awesome! I bet peanut butter was a delicious swap. Thank you for the review 🙂
Christin says
Very good! Mine didn’t spread as much as yours, but they taste delicious, nonetheless!
★★★★★
Elaine says
I substituted sunflower seed butter and used only 1/4 cup coconut sugar. Mine did not flatten like your pictures. They stayed close to the cookie-scoop shape. Flavor was good. But in that shape they needed more time in the oven. It's hard to tell when these are done. Next time I will flatten before baking or bake longer. They were a little too moist inside. Thanks for sharing a yummy recipe! Happy baking everyone!
★★★★
Katie says
Hi! Lowering the sugar content (using 1/4 instead of 1/3 cup) will affect the bake and texture.
Gloria Kaczmarski says
Hi
What would be a good substitute for almond butter? Thank you.
Katie says
Hi! Cashew butter, sunflower seed butter or peanut butter would be the best substitutes.
Nat says
What size is the can of pumpkin purée?
Katie says
You will need a 1/2 cup pumpkin puree for this recipe. The brand I used is linked in the recipe card.
Jennifer B says
What would you sub for almond flour?
Katie says
The best substitutions would be tigernut flour or ground sunflower seeds.
Anna says
Can’t WAIT to try these! Could you sub maple for the coconut sugar?
Katie says
A granulated maple sugar should work, but I don't recommend maple syrup.
Nicole says
Made these with brown sugar truvia instead of the coconut sugar and they were fantastic. Mine also stayed in a more rounded shape but they were the perfect texture so I don’t mind. This will be a staple recipe! So glad I stumbled across we it on Pinterest!
★★★★★
Katie says
I'm so glad you liked them! Thank you for leaving a review 🙂
Tc says
These cookies did not flatten out like the photos, they were very soft and the flavor was lacking. I liked the pumpkin coconut ones better but just note that they will keep the shape that you lay them on the cooking sheet.
★★★
Katie says
Hi! The cookies should spread a little bit when baking. Not sure what went wrong, but did you use a runny almond butter and the correct amount of almond flour (either measuring by weight or by spoon and level method)?
@plants_and_plies says
Given the recommendation to store these cookies in the freezer, I decided to turn them into mini ice cream cookie sandwiches using vegan vanilla ice cream. SO GOOD!
★★★★★
Katie says
That sounds fantastic! Thank you for leaving a review 🙂