Crunchy Gluten Free Pumpkin Chocolate Chip Cookies Recipe

Ever feel like diving into the cozy embrace of autumn with a treat that’s like a warm hug? Let me share my go-to recipe for these irresistible gluten-free pumpkin chocolate chip cookies that blend comforting spices and gooey chocolate, perfect for those crisp fall days when all you want is something sweet and satisfying.

I love creating recipes that combine nutrition with indulgence. These cookies—Crunchy, Gluten-Free, Pumpkin, and Chocolate Chip—are full of the warm flavors of cinnamon and nutmeg, thanks to the pumpkin puree.

Almond flour gives them nutty richness, and coconut sugar lends a natural, not-too-sweet sweetness. Dark chocolate chips elevate them to the next level of decadence.

Crunchy Gluten Free Pumpkin Chocolate Chip Cookies Recipe Ingredients

• Pumpkin Puree: Packed with fiber and vitamin A; adds moisture and natural sweetness.
• Almond Flour: High in protein and healthy fats; gives a nutty flavor and texture.
• Coconut Sugar: Natural sweetener with a lower glycemic index than regular sugar.
• Coconut Oil: Provides healthy fats; enhances flavor and contributes to a crisp texture.
• Dark Chocolate Chips: Rich in antioxidants; adds a deep, indulgent chocolate flavor.
• Cinnamon: Offers a warm, spice note and may have blood sugar-regulating properties.

Crunchy Gluten Free Pumpkin Chocolate Chip Cookies Recipe Ingredient Quantities

• 1 cup pumpkin puree
• 1 cup almond flour
• 1/2 cup coconut sugar
• 1/2 cup gluten-free all-purpose flour
• 1/3 cup coconut oil, melted
• 1/4 cup cornstarch
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon salt
• 1 cup dark chocolate chips
• 1/2 cup chopped pecans (optional)

How to Make this Crunchy Gluten Free Pumpkin Chocolate Chip Cookies Recipe

1. Set your oven to 350°F (175°C) to warm up and get a baking sheet ready by lining it with parchment paper.

2. In a large mixing bowl, blend the pumpkin puree with the melted coconut oil, coconut sugar, and vanilla extract. Achieve a smooth consistency.

3. In another bowl, combine the almond flour, gluten-free all-purpose flour, cornstarch, baking soda, and spices.

4. Slowly mix the dry ingredients with the wet mixture until completely blended.

5. Incorporate the dark chocolate chips and diced pecans (if using) until contained within.

6. With either a spoon or a cookie scoop, drop tablespoon-sized amounts of dough onto the prepared baking sheet, making sure they are about 2 inches apart.

7. Each cookie should be lightly flattened with the back of the spoon to help them spread evenly.

8. Preheat the oven to 350 degrees Fahrenheit. Line a half sheet pan or jelly roll pan with parchment paper. Pour the cookie batter into the pan and spread it into even thickness all the way to the edges of the pan. Bake in the preheated oven for 12-15 minutes, or until the edges start to turn golden brown.

9. Take the cookies out of the oven and allow them to sit on the baking sheet for 5 minutes before moving them to a wire rack, where they will finish cooling. The cookies will be completely cool before you eat them.

10. After allowing them to cool, savor your delicious, crunchy, gluten-free pumpkin chocolate chip cookies alongside a glass of your favorite milk or a steaming cup of cozy tea.

Crunchy Gluten Free Pumpkin Chocolate Chip Cookies Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Measuring cups
7. Measuring spoons
8. Whisk or spatula
9. Wooden spoon or rubber spatula
10. Cookie scoop or tablespoon
11. Wire cooling rack

FAQ

• Can I substitute the almond flour with another type?Certainly, you can substitute oat flour or more gluten-free all-purpose flour, but the texture may change a bit.
• Is there an alternative to coconut sugar?Brown sugar or maple syrup are good alternatives, although the latter may result in cookies that are slightly softer.
• How do I store these cookies?Keep them in an airtight container at room temperature for up to a week, or store them in the freezer for long-term storage.
• Can I omit the nuts?Certainly! The nuts are not mandated. You may choose to omit them or substitute with seeds or a greater quantity of chocolate chips if you desire a bit more semblance to a nutty profile.
• Are these cookies vegan?Using these ingredients, you can make this recipe vegan. Be sure your chocolate chips are dairy-free in order to keep this recipe completely vegan.
• Can I use fresh pumpkin instead of puree?Indeed, make certain it is pureed to a very smooth consistency and slightly thicker than the puree you would find in a can. To achieve this, be sure to drain off some of the moisture.
• What if my batter is too wet?A little more almond flour or gluten-free flour can be added until the desired consistency is reached.

Crunchy Gluten Free Pumpkin Chocolate Chip Cookies Recipe Substitutions and Variations

1 cup pumpkin puree
Substitute with 1 cup sweet potato puree for a slightly different flavor.
1 cup almond flour. For a nut-free option, substitute with 1 cup oat flour.
1/2 cup coconut sugar. Use 1/2 cup of brown sugar or granulated sugar instead.
1/3 cup coconut oil, melted: Substitute with 1/3 cup melted butter or vegetable oil.
1 cup dark chocolate chips. Substitute with 1 cup milk chocolate chips or chopped dark chocolate bars.

Pro Tips

1. Chill the Dough: Before baking, chill the cookie dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much and enhances the flavors.