Soft and cakey gluten-free pumpkin chocolate chip cookies made with oat flour, coconut sugar, and maple syrup.
Gluten-Free Pumpkin Chocolate Chip Cookies
Welcome October, my favorite month of the year. I am celebrating the true return of fall with these delicious pumpkin chocolate chip cookies, an annual favorite I started baking back in my early San Francisco days. Unsurprisingly, they have withstood the test of time and are so wonderful to enjoy during this time of the year, especially with a hot cup of coffee.
Since this is a gluten-free baking blog, this recipe is a gluten-free, refined sugar-free version of those pumpkin cookies (original version is here). I've used oat flour for all-purpose flour and a combination of coconut sugar and maple syrup for brown sugar. These are cakey, soft cookies that are perfect with or without chocolate chips (but may I suggest ... with!). I love that they are not too sweet; the pumpkin brings natural sweetness and moisture, which plays beautifully off of the oat flour. The coconut sugar gives the cookies a slightly smoky undertone and the warming spices feel just right for the season.
What You'll Need for Gluten-Free Chocolate Chip Cookies
- Oat flour: A whole grain, versatile gluten-free flour, oat flour is the only flour you'll need in this recipe
- Baking powder and baking soda
- Ground spices: Cinnamon and ginger
- Unsalted butter or coconut oil
- Eggs
- Coconut sugar
- Maple syup
- Pumpkin puree: Pure pumpkin puree works best here
Tips for Success
- Let batter rest for at least 1 hour in the fridge and up to 48 hours
- To make dairy-free: Swap your favorite non-dairy butter for the butter or use firm coconut oil
- You can use brown sugar in place of the coconut sugar
How to Store
Cookies can be stored in an air-tight container at room temperature for 5 days.
Gluten-Free Pumpkin Chocolate Chip Cookies
Ingredients
- 4 cups/320 g gluten-free oat flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ cup unsalted butter at room temperature, or coconut oil, at cool room temperature
- 1 cup coconut sugar or brown sugar
- ¼ cup maple syrup
- 2 large eggs
- ¾ cup pure pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- In a medium bowl, whisk together oat flour, baking soda, baking powder, salt, and spices.
- In a large bowl, using a mixer on medium speed, cream the butter with the sugar coconut sugar and maple syrup. Beat in the eggs until well incorporated. Beat in the pumpkin and vanilla. Add the flour on low and stir just until incorporated. Gently mix in the chocolate chips.
- Cover the bowl with a piece of plastic wrap and place in the fridge for 1 hour and up to 48 hours (I did 24 hours). Then, preheat oven to 350 F. Line a baking sheet with parchment paper and position a rack in the middle of the oven.
- Using a tablespoon measure, scoop out balls of dough, roll into a smooth ball, and place about 1 inch apart on the baking sheet. Use the palm of your hand to gently flatten each cookie, then place the baking sheet in the oven and bake cookies for 15-16 minutes. Remove from oven and place on a wire rack to cool. Repeat with the remaining batter.
- Cookies will keep in an air tight container at room temperature for 5 days.
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