Gluten-Free Pumpkin Chocolate Chip Cookies
These gluten free pumpkin chocolate chip cookies are made in one bowl! They're a healthier fall treat the whole family will love!
Ingredients
- 1 ½ cups certified gluten-free oats, blended into a flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup pure pumpkin puree
- ⅓ cup creamy almond butter, using a drippy, unrefrigerated almond butter is easiest to work with!
- ⅓ cup 100% pure maple syrup, or honey, if not vegan
- 1 teaspoon pure vanilla extract
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 350°Fahrenheit and line a baking sheet with parchment paper.
- In a high-speed blender, blend oats to form a flour. They should look mostly ground.
- In a medium mixing bowl, whisk together the oat flour, pumpkin pie spice, baking soda, and salt.
- Push the dry ingredients to the side to make a well in the center of the bowl. Pour the pumpkin puree, almond butter, maple syrup, and vanilla right into the center. Stir the wet ingredients together first, then fold everything together into a dough.
- Fold in the chocolate chips.
- Use a cookie scoop to drop 12 mounds onto the baking sheet. If you want them to lie flat, press down gently with your hand or a fork to flatten them slightly (they won't spread on their own).
- Bake for 13-15 minutes (I like mine at 15 minutes, to get them a little firmer!). Let them sit on the baking sheet for 5 minutes to cool and firm up more, before moving them to a cooling rack.
Calories: 150kcal, Carbohydrates: 19g, Protein: 3g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 0.1mg, Sodium: 104mg, Potassium: 172mg, Fiber: 2g, Sugar: 9g, Vitamin A: 1060IU, Vitamin C: 0.4mg, Calcium: 65mg, Iron: 1mg
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