- 1 cup (167g) gluten free all-purpose flour* (I use “Bob’s Red Mill 1 to 1 All Purpose Flour”)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp ground cloves
- 5 tbs vegan butter, melted (I use “Earth Balance soy free buttery sticks”)
- 1/4 cup maple syrup
- 1/2 cup coconut sugar, packed (or brown sugar*)
1/2 cup pumpkin puree
- 1/2 tsp vanilla extract
- 1 cup vegan chocolate chips (I use “Enjoy Life Dark Chocolate or Semi-Sweet Chocolate Chips“)
- Preheat oven to 350°F.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and ground cloves.
- In a small bowl, mix the melted butter, maple syrup, coconut sugar, pumpkin puree, and vanilla until smooth.
- Add the liquid ingredients to the dry ingredients and whisk until well blended.
- Fold in the chocolate chips.
- Use a small cookie dough scoop to scoop the dough onto a cookie sheet lined with parchment paper. The dough will be thinner than traditional cookie dough, but if your dough seems too thin, you can place it in the refrigerator for 10-15 minutes.
- Bake for 14-16 minutes or until the cookies are lightly browned.
- Let cool completely before serving.
- For the best results, I recommend weighing your flour for this recipe. This is the inexpensive scale I use. Not everyone measures flour the same and in gluten free baking the amount of flour can change the texture of the baked goods.
- Not all gluten free flours give the same results. I have made these cookies with “Better Batter”, “Bob’s Red Mill 1 to 1 Baking Flour”, and “King Arthur Measure for Measure Flour”. I cannot promise the same results with a different gluten free flour, but any flour you use for this recipe should at least contain xanthan gum.
- Using brown sugar instead of coconut sugar will cause these cookies to spread a lot more. If you use brown sugar, I recommend adding 1-2 tablespoons more of flour until the dough can be rolled. Then roll the dough into balls and bake.