RECIPE CARD: Almond Butter Pumpkin Chocolate Chip Cookies (PRINTABLE)
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.
Servings: 23 cookies
Calories: 106kcal
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: Combine the ground flaxseed and filtered water in a small bowl. Let it sit for at least 5 minutes.
- Prepare the Oven and Baking Sheet: Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- Mix the Wet Ingredients: In a medium bowl, mix the almond butter, pumpkin puree, and coconut sugar until smooth.
- Add the Flax Egg and Vanilla: Stir in the prepared flax egg and vanilla extract. Mix well.
- Add the Dry Ingredients: Add the brown rice flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, allspice, and salt. Mix until combined.
- Add the Chocolate Chips: Stir in the dairy-free mini chocolate chips until evenly distributed throughout the dough.
- Portion the Cookies: Use a 1-tablespoon cookie scoop to scoop the dough onto the prepared baking sheet. Either flatten the cookies or leave them in a heaped scoop shape.
- Add the Cinnamon Sugar: Combine the coconut sugar and cinnamon in a small bowl. Sprinkle the mixture over the tops of the cookies.
- Bake: Bake for 15–17 minutes.
Cinnamon Sugar Topping
- Cool: Allow the cookies to cool on the baking sheet before transferring them to a wire rack to finish cooling. Store the cooled cookies in the refrigerator.
Notes
Recipe Tips
- Let the flax egg sit for at least 5 minutes before adding it to the dough.
- Stir natural almond butter thoroughly before measuring if the oil has separated.
- Use plain pumpkin puree, not pumpkin pie filling.
-
- The edges look set and slightly firm.
- The tops no longer look wet or glossy.
- The centers are still soft but no longer appear raw.
- The cookies hold their shape when you gently move the baking sheet.
- The bottoms are lightly browned, not dark.
- The cookies feel soft straight from the oven and become firmer as they cool.
- Refrigerator: Store completely cooled cookies in an airtight container in the refrigerator for up to 5 days.
- Freezer: Let the cookies cool completely, then place them in an airtight freezer-safe container or resealable freezer bag. Separate stacked layers with parchment paper to prevent sticking. Freeze for up to 2 months for best quality. Thaw overnight in the refrigerator or until ready to serve.
- Make Ahead: Freeze the baked cookies and thaw individually as needed.
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