Pumpkin Chocolate Chip Cookies made gluten-free and dairy-free! These easy healthy soft cookies are incredibly easy and fluffy with savory notes of cinnamon, orange and vanilla spices to warm your taste buds this holiday season.
It is pumpkin season y’all and I am super stoked about it and all the delicious pumpkin desserts this time of year! In fact I just went to Trader Joe’s and stocked up on 6 cans of organic pumpkin puree to make sure I am prepared for all the pumpkin baking that is about to happen!
October is one of my favorite months. It is my hubby and my birthday month and there is a change it the air that presents a sense of energy change to the entire universe… usually with a cooler breeze. Only I am still waiting for that cooler breeze in California because it is very warm over here. That won’t stop me from making pumpkin fall weather goodies like these pumpkin chocolate chip cookies!
Ok, here is the secret to these awesome cookies… cinnamon and orange flavors melted with vanilla and warm chocolate!
Lets dive into pumpkins for a moment, shall we? Pumpkin makes a great substitute for eggs in vegan recipes. Pumpkin is healthy! It is a nutrient dense squash packed with fiber, and in-fact 1 cup of pumpkin has only 50 calories and 3 grams of fiber! Since pumpkin is low in calories and rich in fiber it is helpful in reducing weight loss because it fills you up for hours preventing overeating (can we get an Amen to that!). Pumpkin is also packed with potassium, iron and antioxidant beta-carotene, which may help prevent cancer, according to the National Cancer Institute.
Convinced yet to eat everything made with pumpkin?
Last year I made these easy pumpkin cookies with white chocolate chips and they were a big hit with friends and family! This year I have revamped my pumpkin cookies to be fluffy, healthy, metabolism-boosting and even more amazing! Both pumpkin cookies are delicious but one version is slightly more dense and these gluten-free pumpkin cookies are fluffy!
My first batch of these cookies was made just scooping the dough onto the baking pan freshly after it was mixed. It presented a fluffy cookie in an almost perfect ball shape. Delicious, but I like certain cookies round and more flat and these ones need that consistency. So I made the second round rolled of these pumpkin chocolate chip cookies rolled into a log, wrapped and refrigerated then sliced it into 1/2 inch slices before baking.
It is a longer process but visually makes these cookies evenly fluffy, evenly baked and evenly the perfect savory taste all around!
My two little C’s just love these pumpkin chocolate chip cookies after school and after dinner. (sorry about my son’s dirt-friendly fingernails after school in this picture!)
The other night we had our weekly “guys night” with the uncles over for dinner. I made a delicious crust-less quiche with by purring together eggs, kale, onion, garlic and basil served with a side of sauteed rosemary potatoes, caramelized onions and peppers. For dessert we enjoyed these orange, cinnamon and vanilla spiced pumpkin chocolate chip cookies. Little C would not finish his dinner so the way I convinced him was that there are pumpkin chocolate chip cookies afterwards! That pretty much sealed the deal because he ate his green eggs right up with zero questions except, “Momma, I all done, may I please have my cookie now?”
Like I said, the whole batch of cookies was devoured within one evening and breakfast the next morning! Don’t give me that look- these are healthy enough for breakfast too. Sneakily I even like to enjoy these cookies with a delicious cup of coffee or matcha green tea. The ingredients are super healthy and coconut oil helps boost the metabolism which is pretty energizing right away in the morning!
It is a shame we ate the whole batch of cookies in a day because after writing this post I am drooling for another bite! Time to make the dough and another batch of cookies!
PIN THESE PUMPKIN CHOCOLATE CHIP COOKIES
- 2 cups gluten-free flour
- ½ cup tapioca flour
- 1 Tablespoon arrowroot flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground mace
- ½ teaspoon Himalayan salt
- 1 cup pumpkin puree
- 1 cup maple syrup
- ½ cup coconut oil, melted
- 1 egg
- 1 teaspoon vanilla
- 1 Tablespoon orange juice
- 1 teaspoon orange zest
- 1 (10 ounce) bag of dairy-free mini chocolate chips
- Combine gluten-free flour, tapioca flour, baking soda, baking powder, arrowroot flour, ginger, cinnamon, mace and salt in a medium bowl.
- In a separate bowl mix egg, pumpkin puree, maple syrup, coconut oil, vanilla, orange juice and orange zest. Add wet mixture into the dry mixture and mix to combine. Fold in chocolate chips.
- Place dough in a piece of plastic wrap and fold over the edges to cover leaving open the sides. Roll until the dough forms a circular log. Refrigerate for 2 hours or overnight.
- Preheat the oven 350 degrees F. Line a baking pan with a silicone liner or parchment paper.Slice the dough log into ½-inch rounds and place the dough rounds on a baking pan. Bake 15-18 minutes until the edges are firm. Cool for 5 minutes then remove to wire racks to cool.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 6 g||9 %|
|Saturated Fat 4 g||21 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 5 mg||2 %|
|Sodium 52 mg||2 %|
|Potassium 42 mg||1 %|
|Total Carbohydrate 19 g||6 %|
|Dietary Fiber 1 g||4 %|
|Sugars 9 g|
|Protein 1 g||3 %|
|Vitamin A||11 %|
|Vitamin C||1 %|