The Best Gluten Free Pumpkin Chocolate Chip Cookies
These sweet and salty cookies combine the warm and comforting flavors of pumpkin and spices with the irresistible sweetness of classic semi sweet chocolate chips, delivering a perfectly chewy and naturally gluten-free (and eggless) cookie that's bound to satisfy cravings for fall goodness!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 113 grams salted butter (softened)
- 113 grams dark brown sugar (packed)
- 57 grams cane sugar
- 1 teaspoon vanilla extract
- 113 grams pumpkin purée
- 198 grams almond flour
- 71 grams coconut flour
- 1 teaspoon pumpkin spice
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 198 grams semi sweet chocolate chip
- 57 grams roasted and salted pumpkin seeds
- Flaky sea salt (optional)
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, cane sugar, and vanilla extract. Mix on low speed until combined and there are no butter chunks.
- Add the dry ingredients: almond flour, coconut flour, pumpkin spice, baking soda, and sea salt in that order. Mix on low until combined.
- Add the chocolate chips and pumpkin seeds and mix to combine completely.
- Using your hands (or a cookie scoop) form cookie dough into 24 balls and place on the prepared baking sheets. Flatten them slightly so they are about 2 inches in diameter. The cookies will turn out to be the about the size you form them, there’s really no spread!
- If you want to add extra chocolate chips and pumpkin seeds on top, now is the time!
- Bake for 12 to 14 minutes or until the cookies are golden brown around the edges and bottom. Top with flaky sea salt immediately after coming out of the oven. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- I use my stand mixer for ease, but a hand electric mixer with a large mixing bowl also works if you prefer.
- Make sure your butter is soft, it's best to leave butter out on the counter at room temperature to soften naturally.
- Easily make these vegan by using your favorite vegan butter in place of butter. I recommend Miyoko's, but vegetable shortening also works if you prefer (I've tested both).
- If you want to use an all purpose gluten-free flour blend in place of almond and coconut flour, you can use your favorite, but they probably won't have as good of a texture. I have tested and believe this blend makes the best chewy and tender gluten free cookies.
- You can use dark chocolate chips in place of semi sweet if you want. Milk chocolate or white chocolate also works, use your favorite!
- These cookies don't spread much (because there's no eggs and they are gluten free). So when you form the cookie dough, the cookies will come out about the size the dough is formed.
- I like to sprinkle with flaky sea salt for a sweet and salty finish, but this part is totally optional.
- High Altitude — Bake at 375°F for 11 to 13 minutes or until golden brown around the edges and bottom.
Nutrition
Calories: 170kcalCarbohydrates: 15gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 11mgSodium: 110mgPotassium: 65mgFiber: 3gSugar: 11gVitamin A: 855IUVitamin C: 0.2mgCalcium: 29mgIron: 1mg
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