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PRINTABLE RECIPE CARD: Almond Butter Pumpkin Chocolate Chip Cookies

Soft almond butter pumpkin chocolate chip cookies made with brown rice flour, pumpkin puree, warm spices, and dairy-free chocolate chips. Vegan, gluten-free, and made without added oil.
Prep Time15 minutes
Cook Time17 minutes
Total Time32 minutes
Course: Dessert
Keyword: Almond Butter Pumpkin Spice Chocolate Chip Cookies
Servings: 23 cookies
Calories: 106kcal
Author: Tikare

Ingredients

Flax Egg

  • 1 Tbsp ground flaxseed
  • 2½ Tbsp filtered water

Pumpkin Spice Cookies

  • 1 cup brown rice flour
  • ½ cup pumpkin pureé
  • ½ cup creamy almond butter
  • ½ cup coconut sugar
  • 2 tsp pure vanilla extract
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp each of cloves, ginger, allspice**
  • pinch of salt
  • ½ cup dairy-free mini chocolate chips

Cinnamon Sugar Topping

  • 1 Tbsp coconut sugar
  • ¼ tsp cinnamon

Instructions

  • Make the flax egg: Mix the ground flaxseed and water in a small bowl. Let it sit for at least 5 minutes, until slightly gel-like.
  • Prepare the oven and pan: Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
  • Mix the wet ingredients: In a medium bowl, stir the almond butter, pumpkin puree, and coconut sugar until smooth. Stir in the vanilla extract and prepared flax egg.
  • Add the dry ingredients: Add the brown rice flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, allspice, and salt. Mix until combined, then fold in the mini chocolate chips.
  • Portion the dough: Scoop tablespoon-sized portions onto the prepared baking sheet. The original recipe allows you to gently flatten the scoops or leave them rounded.
  • Add the topping: Mix the coconut sugar and cinnamon in a small bowl, then sprinkle over the cookies.
  • Bake: Bake for 15–17 minutes.
  • Cool and store: Transfer the cookies to a wire rack to cool. Once completely cool, store in an airtight container in the refrigerator.

Notes

  • Pumpkin: Use plain pumpkin puree, not pumpkin pie filling.
  • Almond butter: Stir thoroughly before measuring if the oil has separated.
  • Substitutions: Peanut butter, other nut butters, brown sugar, and a prepared pumpkin pie spice blend have not been tested in this recipe.
  • Storage: Cool completely, then store in an airtight container in the refrigerator.

Nutrition

Serving: 23cookies | Calories: 106kcal | Carbohydrates: 14.4g | Protein: 1.9g | Fat: 4.8g | Sodium: 79mg | Potassium: 57mg | Sugar: 7.1g | Calcium: 17mg | Iron: 0.5mg