Description
Deliciously soft chocolate chip pumpkin cookies made with real pumpkin, maple syrup, warm spices, and lots of chocolate chips. Capturing all the delicious flavors of fall in one easy-to-make healthier gluten-free treat!
Ingredients
Scale
- 1/2 cup (120g) pumpkin puree
- 1/4 cup (65g) No Sugar Added SunButter
- 1/4 cup (50g) coconut oil
- 1/2 cup (80g) coconut sugar
- 1/4 cup (80g) maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups (220g) gluten-free flour
- 1/4 tsp baking soda
- 1/4 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup (90g) dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F and line 2 baking pans with parchment paper.
- In a large mixing bowl, combine SunButter, coconut oil, pumpkin puree, coconut sugar, maple syrup, and vanilla. Beat together with a hand mixer until combined.
- Add the flour, baking powder, baking soda, salt, and pumpkin pie spice. Mix until just combined.
- Fold in the chocolate chips.
- Chill the batter 30 minute. Or if you chill it for longer, allow it to sit out 15 minutes before scooping/baking.
- Use a cookie scoop to scoop/roll into balls, about 2 tbsp of batter per cookie.
- Arrange the cookies on a pan (I like to press a few extra chocolate chips into the top of each cookie!), leaving some space for spreading. I recommend 6 cookies per pan.
- Bake for 11-12 minutes at 350°F.
- Cool 10 minutes on the pan before transferring to a cooling rack to cool completely.
- Store in an airtight container in the fridge for up to a week, or freeze for longer storage.
Keywords: gluten free, healthy, fall, spice, baking, dairy free, egg free, maple, one bowl