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The Ultimate Gluten-Free Fall Cookie (Soft Pumpkin Chocolate – vegetarian recipe
Stav Kogan

The Ultimate Gluten-Free Fall Cookie (Soft Pumpkin Chocolate Chip)

The ultimate gluten-free fall treat! These Soft Pumpkin Chocolate Chip Cookies have a wonderfully soft, cake-like texture and are bursting with cozy cinnamon, nutmeg, and cloves. Each bite is a perfect blend of earthy pumpkin and rich, melty chocolate chips.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 36 cookie
Calories: 89
Ingredients Method Nutrition

Ingredients
  

  • What You'll Need
  • 3/4 cup or 255g (9 oz) honey
  • 3/4 cup or 170g (6 oz) canned pumpkin puree
  • 1/2 cup or 113g (4 oz) butter, melted
  • 1 Tbsp or 15ml vanilla extract
  • 1 large egg
  • 1/2 cup or 60g (2.12 oz) coconut flour
  • 1 1/2 tsp or 4g (0.14 oz) ground cinnamon
  • 1/2 tsp or 3g (0.11 oz) sea salt
  • 1/2 tsp or 2.5g (0.09 oz) baking soda
  • 1/2 tsp or 1g (0.04 oz) ground nutmeg
  • 1/4 tsp or 0.5g (0.02 oz) ground cloves
  • 1/4 tsp or 0.5g (0.02 oz) ground ginger
  • 1 cup or 170g (6 oz) semi-sweet chocolate chips
  • Coconut flour is very absorbent. Let the dough rest for 5 minutes after mixing to allow the flour to fully hydrate before scooping.
  • These cookies have a soft, cake-like texture. For a slightly firmer cookie, you can chill the dough for 30 minutes before baking.
  • Store the cookies in an airtight container at room temperature. Due to their high moisture content, placing a paper towel in the container can help prevent them from getting sticky.

Method
 

  1. Baking Your Pumpkin Cookies
  2. Preheat your oven to 350°F or 175°C (350°F).
  3. Line two large baking sheets with parchment paper for easy cleanup.
  4. In a large bowl, whisk together the wet : honey, canned pumpkin, melted butter, vanilla, and the egg until smooth and fully combined.
  5. In a separate medium bowl, combine all the dry : coconut flour, cinnamon, sea salt, baking soda, nutmeg, ground cloves, and ginger.
  6. Stir well to distribute the spices evenly.
  7. Gradually pour the dry ingredient mixture into the wet , mixing continuously with a spatula or wooden spoon until just combined. The coconut flour will absorb a lot of moisture, creating a thick dough.
  8. Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
  9. Using a tablespoon or a small cookie scoop, drop rounded portions of dough onto the prepared baking sheets, placing them about 2 inches apart. These cookies will not spread much, so you can gently flatten the tops with the back of a spoon if you prefer a flatter cookie.
  10. Bake for 12-15 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.
  11. Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.

Nutrition

Calories: 89kcalCarbohydrates: 3gProtein: 1gFat: 9g

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