GLUTEN-FREE VEGAN CHOCOLATE CHIP PUMPKIN COOKIES
Delicious and healthy gluten-free vegan chocolate chip pumpkin cookies. Refined sugar-free and refined flour-free. Only natural ingredients such as oats, almonds and coconut oil. Plus chocolate chips and real Italian pumpkin!
Preparazione 4 minuti
Cottura 20 minuti
Porzioni 8 cookies
- 50 g 1/4 cup pumpkin puree mine is home made
- 75 g 1/2 cup coconut sugar or brown mascobado sugar
- 50 g 1/4 cup coconut oil at room temperature
- 2 tsp pumpkin spice syrup homemade or maple syrup + pumpkin spice mix
- 100 g 1 cup almond flour
- 70 g oat flour certified gluten-free if needed
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 80 g dark chocolate chips
- a pinch of salt
Preheat oven to 350°F / 170°C. Line a large baking sheet with parchment paper; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the coconut oil, brown sugar on medium-speed until smooth; about 1 to 2 minutes. Add in the pumpkin spice syrup or maple syrup and pumpkin puree and beat on low speed until well combined. Turn mixer off.
In a separate bowl combine the flours, baking powder, salt, and cinnamon; whisk well to combine.
Add the wet ingredients into the dry mixture and, with the mixer on low speed, beat until ingredients are combined. Fold in the chocolate chips.
Scoop two tablespoon-sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookie even though they won't spread so much. (You should end up having 8 mounds.)
Bake for 18-20 minutes, or until the edges are golden and the centers are soft but set. Cool cookies on the baking sheet for 20 minutes before transferring them to a cooling rack.
These gluten-free vegan chocolate chip pumpkin cookies don’t spread out too much while they bake, so be sure to scoop the dough into mounds, then lightly press down the top of the mound before baking.
How to store these VEGAN PUMPKIN CHOCOLATE CHIP COOKIES
Once completely cooled, you can store the cookies in a sealed container for up to 12-14 days.
How to cook pumpkins for my recipes
A detailed post will come soon. Meanwhile, you can have a look at my Ig stories and Highlights that will always be visible on my Instagram account @beautyfoodblog
Serving: 1cookie | Calorie: 252kcal | Carbohydrates: 22.4g | Proteine: 3.7g | Fat: 12.6g | Colesterolo: 0mg | Fiber: 2.1g | Zucchero: 12.5g