Gluten-Free Soft Chocolate Chip Pumpkin Cookies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, cakey pumpkin cookies studded with chocolate chips and spiced with cinnamon, nutmeg, and cloves. These vegan cookies are perfect for fall and ideal for those who prefer softer, cake-like textures.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- ½ cup coconut oil (melted)
- ¾ cup (183g) canned pumpkin puree (make sure to use pure pumpkin, NOT pumpkin pie filling, see Notes)
- ¾ cup coconut sugar
- 1 flax egg (1 tablespoon ground flax + 2.5 tablespoons water, whisk + let set for 5 mins)
- 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
- 1 cup blanched almond flour
- ⅓ cup + 1 tablespoon coconut flour
- 1 cup 6 oz. dark chocolate chunks
At a glance
PER SERVING · TIME 22M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 12m
- Sodium
- 121mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 112mg
- Calcium
- 28mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 121MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.