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plate with three chocolate chip cookies

Vegan Pumpkin Chocolate Chip Cookies


These Vegan Pumpkin Chocolate Chip Cookies are easy to make, and are a delicious seasonal treat. This recipe is dairy-free, paleo, gluten-free, and gluten-free.


  • 2 cups almond flour
  • 1/4 cup coconut sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup pumpkin puree
  • 1/4 cup coconut oil, melted
  • 1 flax egg (made with 1 tablespoon ground flax and 3 tablespoon water)
  • 1 teaspoon vanilla extract
  • 1 cup dairy-free chocolate chips


  1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, combine the almond flour, coconut sugar, pumpkin pie spice, baking powder, and sea salt. Stir to combine.
  3. Then, add the pumpkin puree, coconut oil, flax egg, and vanilla extract. Stir to combine.
  4. Use a spoon to drop the batter onto the baking sheet. You will have enough batter to make between 12-13 cookies.
  5. Bake for 20-25 minutes, or until the edges and tops of the cookies start to brown.
  6. Remove the cookies from the oven and let them cool for 10 minutes before serving.


  1. Store any leftovers in a tightly-sealed container in the refrigerator for up to 5-7 days. Or, place the cookies in a zip-top bag and freeze for up to 2 months. Defrost before serving.
  2. If you are not vegan or not avoiding eggs, you can use a regular egg instead of a flax egg.
  • Category: Cookies
  • Method: Oven
  • Cuisine: Gluten-Free

Keywords: gluten free pumpkin cookies, vegan and gluten free cookies, paleo pumpkin cookies