20-Minute Soft Gluten Free Pumpkin Cookies with Chocolate Chips
These 20-minute easy and soft homemade gluten free pumpkin cookies with chocolate chips are perfect for fall with their warm spices and delicious pumpkin flavor. They are extra moist thanks to both the pumpkin puree and the olive oil. Nobody will ever know they are gluten-free!
Servings: 18 cookies
Calories: 154kcal
Cost: $8
Ingredients
- ½ cup brown sugar
- ½ cup sugar
- 1 cup pumpkin puree
- ½ cup olive oil
- 1 egg
- 1 tablespoon vanilla
- 1 ½ cups gluten-free all-purpose flour
- ½ cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup chocolate chips (dairy-free or regular)
Instructions
- Preheat oven to 350 degrees snd line a baking sheet with silicone baking mat or parchment paper
- In a bowl, combine all wet ingredients
- In a separate bowl, combine all dry ingredients then stir into wet ingredients until combined then gently fold in the chocolate chips
- Using a medium sized cookie scoop, place cookie dough onto a greased baking sheet, silicone baking mat for parchment paper and add a few extra chocolate chips to the top to make them look extra pretty
- Bake at 350 degrees for 11-13 minutes or until cooked through and golden brown
- Let cool 5 minutes before transferring to a wire cookie rack
Notes
Leftovers can be stored at room temperature for 2-3 days but are better stored in the refrigerator in an airtight container.
Nutrition
Serving: 1cookie | Calories: 154kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 66mg | Potassium: 78mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1615IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg