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no-egg-pumpkin-cookies

Vegan Pumpkin Chocolate Chip Cookies (Paleo, Gluten Free)

  • Author: Katie
  • 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

Scale

Instructions

  1. Combine pumpkin puree, almond butter, coconut sugar and vanilla in a medium-sized mixing bowl.
  2. Add in the remaining ingredients, except chocolate chips.  Mix until the dough is well combined.
  3. Fold the chocolate chips into the dough.
  4. Refrigerate for at least 30 minutes.
  5. Preheat oven to 350 degrees F. 
  6. Remove dough from fridge.  Using a small cookie scoop (about 1 rounded tablespoon per cookie), scoop the dough onto a lined baking sheet.  
  7. Place the cookies in the preheated oven and bake at 350 degrees for 14 minutes.
  8. Remove cookies from the oven, cool for 5 minutes on the pan, then transfer to a wire cooling rack.
  9. 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