Chocolate Pumpkin Cookies ~ GF, DF, Vegan Option

Let’s keep the pumpkin train a rollin’ with these fabulous, low sugar, low carb cookies.  With all those tempting Halloween treats around these make the perfect little snack or grab a few for breakfast on the go!  They’re also gluten-free, dairy-free and can easily be made vegan by replacing the eggs with flax eggs.

Chocolate Pumpkin Cookies ~ DF, GF, Vegan Option ~

Chocolate Chip Cookies
Serves 24
Gluten-Free, Dairy-Free, Vegan Option
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  1. 1/2 cup coconut flour
  2. 1 tsp cocoa powder
  3. 1/2 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1 tsp cinnamon
  6. 1/4 tsp cloves
  7. 1/4 tsp all spice
  8. Pinch of salt
  9. 1 15 oz can 100% pumpkin puree
  10. 1/2 cup nut butter, softened (I used almond butter)
  11. 3 eggs*
  12. 2 Tbsp coconut nectar (could also use maple syrup, agave, honey)
  13. 1 tsp pure vanilla extract
  14. 1/4 cup mini chocolate chips (I used Enjoy Life)
  1. Preheat oven to 350F. In a medium bowl, add all the dry ingredients (first 8 ingredients). Mix well.
  2. In another bowl, add all the wet ingredients, pumpkin, nut butter (softened), eggs, coconut nectar, and vanilla. Blend together with a hand mixer.
  3. Add the wet ingredients to the dry ingredients. Stir in the chocolate chips.
  4. Drop spoonfuls on two baking sheets lined with parchment paper. Press down on each cookie with a fork.
  5. Bake for 15 minutes.
  6. Remove from oven and transfer to a cooling rack.
  7. Enjoy!
  1. *Vegan Option: Replace eggs with 3 flax eggs. Mix 3 Tbsp of ground flaxseed with 1/2 cup water. Let it sit for a few minutes to thicken and add to wet ingredients.
Nutritional Info per cookie (with eggs)
  1. 77 Calories, 7g Carbs, 5g Fat, 3g Protein, 3g Sugar
  2. Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.
The Happy Health Freak


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