These nut-free, egg-free Gluten Free Pumpkin Cookies are studded with luscious mini dark chocolate chips engulfed in rich pumpkin cookie dough.
Gluten Free Pumpkin Cookies with Chocolate Chips
Crispy on the outside with an incredible crumb on the inside, Gluten Free Pumpkin Cookies with Chocolate Chips are an easy to make gluten free dessert.
Gluten Free Dessert Recipes
They’re ideal for holidays like Halloween and Thanksgiving, but so good we make them all year round.
Pumpkin Chocolate Chip Cookies
You’ll be astounded at how addictive these nut-free, egg-free cookies are!
Gluten Free Pumpkin Cookies with Chocolate Chips
Ingredients
- ¼ cup coconut flour
- ¼ cup arrowroot powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ cup salted butter, cold, cut into 12 pieces
- ¼ cup canned pumpkin puree
- ¼ cup honey
- ½ cup chocolate chips
Instructions
- In a food processor, combine flours, pumpkin pie spice, salt, and baking soda
- Pulse in butter, pumpkin, and honey until dough forms
- Remove blade from food processor and stir in chocolate chips by hand
- Press balls of dough down firmly
- Bake at 350°F for 10-15 minutes
- Cool for 1 hour on baking sheet (do not handle prior or cookies will break)
- Serve
Healthy Pumpkin Recipes
I love pumpkin because of its deep, gorgeous color and also because it is:
- Flavorful
- Fiber Rich
- Nutrient Dense
Further, this fruit is full of carotenoids (a precursor to vitamin A) and contains loads of vitamin C.
Coconut Flour Recipes
Over time, I had spent numerous hours attempting to make gluten free pumpkin chocolate chip cookies, each year working to perfect a recipe.
Canned Pumpkin Recipes
The challenge was the cookies were cake-like. Using pumpkin puree has the tendency to make puffy little things that are more like a muffin top than a cookie.
Nut Free Recipes
I continued in my pumpkin pursuit because many of you suffer from a tree nut allergy, and others have kids that attend nut-free schools–here’s my Nut-Free Recipes page for you!
The requests for nut-free recipes were flying in, so I had to create a nut free cookie, and because of egg allergies, they had to be egg free too.
Egg Free Coconut Flour Cookies
I made more than a dozen batches of nut-free, egg-free, grain-free cookies and was not yet pleased.
Recipe with Under 10 Ingredients
I took a step back and referred to Coconut Mama’s website for egg-free coconut flour cookies. I made her astonishing 3-ingredient recipe containing coconut flour, butter, and honey.
Almond Flour Recipes
For my palate, which is accustomed to high-fat almond flour dessert recipes, the result was a tad dry, but a wonderful start.
Arrowroot Powder Cookies
I then added arrowroot flour, also known as arrowroot starch, a lot more butter, and pumpkin.
Voila! The best nut-free Pumpkin Chocolate Chip Cookies recipe was born.
Coconut Flour Cookies
The coconut flour-arrowroot base is so amazing that I foresee using this flour combination for many other cookie recipes.
Gluten Free Cookies
This gluten free cookie recipe punches every button because I ended up testing it 21 times to get it just right!
Easy Pumpkin Cookies with a Cuisinart Food Processor
When it comes to you, my readers, making cookies should be easy, and this recipe is.
All you need to do is throw the ingredients into a food processor, pulse, then stir in the chocolate chips and bake ’em up.
Healthy Pumpkin Desserts
Lately, I’ve been going gaga over pumpkins! If you’re in the same boat, check out my Healthy Pumpkin Recipes, including:
This post is an oldie but goodie from the archives, I first published this Gluten Free Pumpkin Cookies with Chocolate Chips recipe in 2015.
Christine says
I would also like to thank you for your hard work. I make a few of your recipes regularly, either from your site or your almond flour cookbook. It must be frustrating to put in the work to perfect a recipe, only to have it criticized by arrogant purists of some kind. If you don’t like some ingredients in a recipe, then move on. Why comment? In any case, I did make these almost as written, but with homemade pumpkin puree. They did not work out. They were flat and too soft to pick up, even after cooling down an hour on the cookie sheet. It’s such a small amount of pumpkin. Could it make the difference? Perhaps. In any case, their pumpkin flavor is too mild for my taste. Final thought: My experience with coconut flour is that brands make a difference. I wonder if weighing coconut flour instead of scooping it would make results more consistent between brands? I wish more people weighed their dry ingredients.
Helen says
I agree with Christine – I prefer recipes with weight measurements for dry (even wet) ingredients as it’s more accurate. I find that a bit more or less coconut flour makes a significant difference to the finished product. This recipe looks really good and I plan on trying it, although I will need to use homemade pumpkin puree (and try to make sure it’s not watery) as I haven’t found canned in Australia. For those who are dairy intolerant, you can use ghee instead of butter. I make my own ghee and always sub it for butter. Btw, you’d think the Paleo Police would object more to the chocolate chips than to the butter!
christine says
Oh my goodness! you cannot tell that these are gluten free. They are so moist. I can’t believe you were able to make a recipe this moist using coconut flour without eggs. These will definitely become a new holiday favorite. Thank you so much!
Christy K says
I followed the recipe exactly and my cookies still fell apart :( I slid the parchment onto the counter to cool and covered them so my dog wouldn’t snatch them off the pan. Is that why? Do they need to cool on hot pan and uncovered? Please advise because they are delicious and I wanted to bring them to my son’s school bake sale tomorrow!
christine says
Christy, I kept mine on the pan. You could also try cooling them in the freezer. I find that sometimes the freezer can help hold gluten free cookies together better for delicate recipes like this one. I hope this helps!
Ewa says
Haha, I love The comment about Paleo police! It’s a totally made up diet name lol anyway. Some things that are supposedly “Paleo” had no way of existing thousands of years ago like almond flour or chocolate chips. But people will jump at each others throats arguing what is and isn’t Paleo. That just makes me laugh. The recipes on this website are creative and most make me feel good so I continue using them…can’t be too crazy about labels!!
DamselflyDiary says
Why is everyone so concerned with what is Paleo and what isn’t? The Paleo police aren’t going to come if you don’t follow the “rules.” What matters is how you feel. If you can handle butter, eat it. If you can’t most oils substitute easily. Every recipe can’t be for everyone.
All this said, I tried the recipe today and the cookies are not holding up and are flatter than those pictured. But they taste good!! My pumpkin was a little watery so maybe that was the problem. But I used coconut flour from Natural Grocers Vitamin Cottage (their brand) and I think I have had issues with it in the past. I am going to order some from Nuts.com since that seems to be what Elana uses. Then I will try again.
Annie Volk says
Oh my gosh!!!!! These look so amazing! Can’t wait to make them!!!!
Wendy says
Thank you for creating & sharing wonderful recipes! You save me hours of failed tries! I finally made this yummy recipe after keeping the tab open on my tablet for 2 weeks. It is such a yummy cookie! I can’t believe it doesn’t have eggs! Soft, pumpkin-y, perfect balance between sweet and salty and the chocolate chips, yum. I love it! I was out of arrowroot and didn’t feel like going to the Food Co-op so I substituted mostly tapioca starch (which I also ran out of!) and potato starch to get a quarter cup total. Very easy once I had all the ingredients. The hardest part was waiting an HOUR to taste them! Yes, it’s confirmed they totally fall apart before an hour. :) Love and Gratitude, Elana. :) <3
Bethany @ Athletic Avocado says
These cookies look on point! You can never go wrong with pumpkin and dark chocolate!
Paras says
Elana, let me first thank you for all the wonderful healthy reciepes you shate with us. I was looking for a nut free egg free reciepe and was so excited to see this one. I tried it the day you posted it and it was wonderful. I substituted coconut oilfor bitter and it was delicious. They ended up a little softer than what it looks in the picture but they were absolutely yummy.
Julie says
butter is NOT paleo.
Paleomama says
Grass fed butter is Paleo. Check out Mark Sisson’s website Mark’s Daily Apple.com