Gluten-Free Soft Chocolate Chip Pumpkin Cookies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, cakey spiced pumpkin cookies loaded with chocolate chips. These gluten-free cookies have warm cinnamon, nutmeg, and clove flavors that make them perfect for fall gatherings or afternoon snacking.
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.