Pumpkin Chocolate Chip Cookies Made With Coconut Oil {Gluten-Free, Vegan}
Another option to make these seasonal chocolate chip cookies! Use coconut oil instead of (vegan) butter for an upgraded ingredient. Whisk the melted coconut oil together with the granulated sweeteners for the perfect cookie dough you can even enjoy raw!
Equipment
- Baking sheets
- Mixing bowls
- Hand beater or stand mixer
- whisk
- saucepan if using to melt coconut oil
Ingredients
- 1¼ cup Healthified homemade gluten-free flour blend or GF 1:1 baking flour see note
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 6 tablespoons pure pumpkin puree room temperature and blotted about 98 grams if using organic; see note
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ cup granulated allulose
- ¼ cup granulated coconut sugar
- 1/2 cup melted coconut oil
- ½ cup chocolate chips or chopped chocolate plus more for topping if desired
Instructions
- In a large bowl or bowl of a stand mixer, combine the gluten-free flour, pumpkin pie spice, baking powder, baking soda and sea salt. Stir to combine.
- In a small separate bowl, combine the pumpkin puree, maple syrup, and vanilla extract. Stir until combined and creamy.
- In another small separate bowl, stir together the allulose and coconut sugar. Pour in the melted coconut oil, and whisk until creamy. Add the pumpkin puree mixture and whisk again until everything is incorporated and creamy.
- Pour the wet ingredients in the bowl with the flour mixture and beat until a dough is formed. Fold in the chocolate chips. Chill the dough in the refrigerator for 10 to 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- Once the dough has chilled, use a cookie scoop or your hands to gather about 1 1/2 to 2 tablespoons of dough and roll it into balls. Place the balls of dough at least 2 inches apart on the baking sheets, and use your fingers to gently press and flatten the dough. Add a few extra chocolate chips on top if desired (this is only for looks and not necessary).
- Bake for 12 to 14 minutes until the edges have started to firm and turn golden brown. The cookies will continue to firm as they cool. Allow the cookies to cool for about 10 minutes on the baking sheets, before transferring them to a wire rack to cool completely, about 1 hour. You can even allow them to further cool and firm in the refrigerator until ready to enjoy.
Notes
Healthified homemade gluten-free flour blend
Pumpkin:
Blot the pumpkin and weigh it out at the same time: Use a digital scale, and weigh out your tablespoons in a paper towel-lined bowl.