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.
Amy Jelley says
These are great. Still patiently waiting for them to cool, but I have already tested for flavour ? and they’re delicious. I used a couple substitutions as follows.
I am in Australia so I haven’t ever seen canned pumpkin in the shops and used fresh. I subbed coconut oil for butter. It’s pretty warm here, so I put the batter in freezer for 10 mins before shaping and baking.
Thanks again. Love your recipes!
Jade says
Wow! Made these tonight and very impressed. Substituted the butter for 1/2 c. of Spectrum shortening and tapioca for arrowroot because it’s what I had. Thank you so much Elana! My friends and I have been following your blog for several years now. I have a thyroid condition and leaky gut issues so I’m very thankful for this recipe being egg and nut free in addition to Paleo. Turned out delicious and moist!
Liz says
Hi Jade,
Did you use regular tapioca or tapioca flour instead of the arrowroot? Same proportions?
Thanks, Liz
Jade says
Hi Liz!
I used Bob’s Red Mill Finely Ground Tapioca Flour. On the package though, it says: “Also Known As Tapioca Starch” if that helps! Yes, same proportions :)
Elaine says
I made these the other day, but the dough wouldn’t form in my food processor so I ended up mixing by hand. They turned out delicious even though they were not crispy on the outside as advertised. I used real pumpkin, not canned, but didn’t think that would contribute to much difference as I had tried to drain out some liquid by letting it sit on a cheese cloth for half a day. I didn’t like using that much butter so good to know that coconut oil had worked well. I would also add more spices to make them more different from regular chocolate chip cookies. Thank you very much for your hard work in refining and retesting this recipe.
Dana says
Canned pumpkin is real pumpkin. Except when it’s butternut squash but hey, close enough.
CareyH says
This are DELICIOUS and my non paleo friends loved them. I used coconut oil instead of butter and it worked fine. I did not melt it before adding it to the food processor. I also used 2 heaping teaspoons of pumpkin pie spice and added a little extra ginger. Perfect. I just love the texture and flavor.
Maddy says
Hi- I am going to make these this weekend with coconut oil too! I often sub it for butter, as I am dairy-free, and its usually ok. But what was the texture like? Was it the same as the picture with butter or different?
Eva @ 1BigBite says
I just pinned this recipe and can’t wait to try it. So far I had the best results when the cookie batter had been in the refrigerator for at least 2 hours before baking.
Mary Beth says
These are delicious. I put the dough in the fridge for about 20 minutes to get the butter cold again after mixing and I resisted the urge to touch them for an hour. They are absolutely perfect. Make sure your butter is cold or your cookie will spread out while baking and you won’t get that awesome thick, pretty perfect. Thanks for another terrific recipe!
Beth says
Look forward to trying these tonight!
Beth says
Just made them again this morning and waiting for them to cool.
Great recipe!
Jane says
We LOVED this new approach of coconut flour/arrowroot plus plenty of butter for both the texture and flavor. Looking forward to any more similar recipes as they come out!
Christine says
Thank you so very much for this recipe ! I made them today with my 6 year old son and we had so much fun making them. We made them for my father and mother in law and they loved them too. MIL had 2!!! and she is a baker extraordinaire. ( and not gluten free). Bravo ! And thanks for your previous post which inspired me to try a little dairy. All of sudden I have a whole new food group and I have you to thank. I am your neighbor and will hopefully thank you in person when you are out for one of your walks. Take care.
Susie Parks says
Xanthan gum will give baked goods the texture of gluten baked goods.
Check out vitacost.com for it. Thank you Elana for your hard work and recipes.
Susie