GLUTEN FREE VEGAN CHOCOLATE CHIP PUMPKIN COOKIES recipe with almonds oats coconut oil ricetta COOKIES VEGAN SENZA GLUTINE alla ZUCCA e cioccolato integrali con olio di cocco mandorle senza burro
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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!
Portata Breakfast, Dessert, Snack, Sweets
Cucina Gluten-free, Refined Sugar-Free, Vegan
Keyword almonds, cinnamon, cookies, gluten-free, oats, pumpkin, pumpkin spice, vegan
Preparazione 4 minuti
Cottura 20 minuti
Porzioni 8 cookies
Calorie 252kcal
Chef Fran Beauty Food Blog


  • 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
  • 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
  • tsp  cinnamon
  • 80  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.
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
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Serving: 1cookie | Calorie: 252kcal | Carbohydrates: 22.4g | Proteine: 3.7g | Fat: 12.6g | Colesterolo: 0mg | Fiber: 2.1g | Zucchero: 12.5g