Pumpkin chocolate chip cookies vegan gluten free


2 and 1/4 cups - Pamela's gluten free baking mix (the best baking mix)

1 cup of almond butter (or peanut butter)

1/2 cup of maple syrup

1/2 cup of pumpkin puree

2 teaspoons of vanilla extract

1 teaspoon cinnamon

Dark chocolate chips  - 1/2 a bag to a full bag (I prefer Enjoy Life) vegan dark chocolate chips)


Preheat oven to 350 degrees. 

whisk together - almond butter, syrup, applesauce, cinnamon and vanilla until smooth.

Fold in Pamela's baking mix until just combined.  Fold in chocolate chips - leave a few to throw on top just before baking.

Using a small spoon, scoop dollops onto a baking sheet - you should be able to fit 12 on a sheet. Drop a few chips on the top of each and press them into cookie. The dough will be very sticky.  using a small bowl of water, lightly dampen your fingers and press the cookies down so they are a little more flat and even.

I bake for 12-14 minutes.  They will feel firm to the touch when done.

You should get 2 batches.



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