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Fluffy Pumpkin Cookies

McKenna Garrison
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 14 minutes
Course Dessert
Keyword Cookies, Dairy-free, Fall, Gluten-free, Pumpkin
Servings 8 cookies

Ingredients
  

  • 1 15 oz can pumpkin purée, 100% pumpkin
  • 1 cup brown rice flour
  • 1 cup almond flour
  • ½ cup cassava flour
  • ½ cup coconut sugar
  • ⅓ cup coconut oil, melted
  • 3 Tbsp maple syrup
  • 1 egg
  • 1 tsp cinnamon
  • ¾ tsp ginger
  • 2 tsp vanilla
  • ½ tsp sea salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup dairy-free dark chocolate chips

Instructions
 

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  • Melt the coconut oil however you prefer. Set aside to cool.
  • In a medium bowl, lightly mix together the flours, coconut sugar, cinnamon, sea salt, baking powder, & baking soda. Set aside.
  • In a blender (I used a Vitamix), add the pumpkin, oil, maple syrup, & vanilla. Blend until smooth then add to the bowl with the dry ingredients. Mix together until well incorporated.
  • Add the egg & mix again until the egg is thoroughly combined.
  • Fold in the chocolate chips.
  • Using a cookie scoop or spoon, place 3-4 tablespoon-sized cookie dough onto the baking sheets. Be sure to shape the cookies into the size you would like them to end up as - they will not expand much in the oven. Bake for 14-18 minutes, or until slightly golden. You do not want to underbake these as they will not hold their shape.
  • Enjoy! You can store these for up to 4 days, or freeze for later.
Keyword Cookies, Dairy-free, Fall, Gluten-free, Pumpkin