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Chewy Pumpkin Chocolate Chip Cookies

Christina Bedetta Willett
Gluten-free option, nut-free, soy-free
Makes 18 large or 36-40 small cookies
Print Recipe

Ingredients
  

  • 2 cups flour*
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup coconut oil
  • 1 cup cane sugar or coconut sugar
  • 1 cup pumpkin puree
  • 1 flax egg
  • 1 tsp vanilla extract
  • 1 cup semisweet chocolate chips

Instructions
 

  • Preheat oven to 350 degrees F and line two cookie sheets with parchment paper.
  • Mix together the dry ingredients in a large bowl.
  • Beat together the oil and sugar in a separate bowl, until smooth. Beat in the pumpkin, flax egg, and vanilla. 
  • Stir in the dry ingredients until everything is well combined, then stir in the chocolate chips.
  • Drop dough onto the cookie sheets using a 1/4-cup portion for larger cookies, or a heaping tablespoon for smaller cookies. 
  • Bake larger cookies for 16 to 18 minutes, or smaller cookies for 12 to 14 minutes, until golden.
    Remove from oven, allow to cool for a few minutes, and enjoy!

Notes

*These cookies are ideal prepared with half oat flour (which may be from a gluten-free brand) and half regular or gluten-free all-purpose flour. I have also had success using only all-purpose, or only oat flour. The oat flour adds an extra chewy texture.
Keyword autumn, chocolate, cookies, dessert, fall, gluten-free, pumpkin, vegan