Gluten-Free Pumpkin Chocolate Chunk Cookies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chewy pumpkin cookies studded with dark chocolate chunks and spiced with cinnamon, nutmeg, and cloves. Made with browned butter and gluten-free flours, they have a tender crumb and subtle autumn flavor. Great for fall gatherings or lunchbox snacking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- ½ cup coconut oil or unsalted butter
- 1 cup 244g canned pumpkin, make sure to use pure pumpkin, not pumpkin pie filling
- ¾ cup (144g) coconut sugar
- 1 large egg or flax egg
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups (192g) blanched almond flour
- 1 tablespoon 8g coconut flour, optional but recommended, see Notes
- 1 cup 6 oz. dark chocolate chunks
At a glance
PER SERVING · TIME 27M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 12m
- Sodium
- 111mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 76mg
- Calcium
- 34mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 111MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.