Soft baked pumpkin chocolate chip cookies made with almond flour, oat flour, pumpkin, and vegan protein powder! Gluten-free, dairy-free, and no added sugar.
You all know my obsession with pumpkin and that I eat it year round. But in the fall, I ramp things up and pretty much make pumpkin snacks and treats ALL the time. Tis’ the season…am I right?
Your new favorite fall dessert!
Today’s treat (healthy cookies!!) came about simply by mixing some of my favorite baking ingredients together and hoping for the best. I love when I do this and the results turn out BETTER than expected.
The Soft Baked Pumpkin Chocolate Chip Cookies I am sharing today are the PERFECT fall cookie. Soft and fluffy, subtly sweet, and a rich buttery texture thanks to the almond flour. They’re also gluten-free, dairy-free, fairly high in protein, have no added sugar, and are less than 100 calories per cookie!
Simple, whole food ingredients
These delicious soft baked cookies are easily made with whole food ingredients including:
- liquid egg whites
- gluten-free oat flour
- almond flour
- pumpkin purée
- vanilla protein powder
- cinnamon
- vegan dark chocolate chips
Soft Baked Pumpkin Chocolate Chip Cookies
Grab the easy recipe below and let me know if you try these!
Soft Baked Pumpkin Chocolate Chip Cookies
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Total Time: 14 minutes
- Yield: 8 cookies 1x
- Category: dessert
- Diet: Gluten Free
Ingredients
1/2 cup liquid egg whites
1/2 cup gluten-free oat flour
1/2 cup almond flour
1/2 cup pumpkin purée
1/4 cup No Cow vegan vanilla protein powder
1/2 tsp cinnamon
1/2 tsp baking powder
1/4 cup vegan dark chocolate chips
Optional (but encouraged!): 2 tbsp maple syrup or 1 tbsp granulated monkfruit
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In medium mixing bowl, combine all ingredient except chocolate chips. Stir until evenly combined and not lumpy. Spray your hands with cooking spray or coat with flour and divide batter into 8 even balls on the parchment paper. Press down slightly to flatten. Top with chocolate chips and bake for 9 minutes.
Remove cookie sheet from oven and leave the cookies on the sheet to cool completely before storing. (Or eat one hot n’ fresh out of the oven!!)
Notes
If you’re used to normal baked goods and sweets, definitely add the maple syrup or monkfruit so these are the appropriate level of sweetness for you. I am used to baked goods with minimal sweetness so these are good for me as they are, but most people will need the extra sweetness.
Want more pumpkin goodness? Check out these recipes:
Chocolate Chip Pumpkin Mugcake
Baked Banana Pumpkin Spice Bars
I share easy recipes like this on Instagram DAILY, so be sure to follow me there for more healthy, pumpkin recipes all season long.
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2 responses to “Soft Baked Pumpkin Chocolate Chip Cookies [gluten-free + dairy-free]”
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These look so wonderful and tasty to try!
★★★★★
Mmmmm — A delicous combo!!Thanks for sharing at the What’s for Dinner party. Hope your week is wonderful!