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.
Ianwinn says
I liked the taste of these cookies, except mine never crisped up. We ate them very delicately. Next time, I will try baking then a little longer as someone else suggested and store them uncovered overnight. They are simple too!
Katy says
Yum! My 14 yo daughter made these for me–sooo good! I had her substitute maple syrup for the honey, because I’mnot crazy about the flavor of honey in baked goods. Turned out great.
Kelli says
What a great RECIPE! Can’t wait to try it… my 10 yr old daughter & I just made Our GF Pumpkin Pies last night & had left over pumpkin what a great way to use it!! Thanks! :)
Cindy says
These are amazing… They’ll be a regular around our home! Thank you!
Ps one change I did was used coconut oil instead of butter… I can’t have dairy. Turned out great no problems! ?
Terry says
Cindy, I need to know if the coconut oil was solid when you added it as opposed to melting it. Thanks.
Sherri Cook says
Elana: my nine month old grandson was a preemie. He has some serious GI issues and so far has allergies to milk protein, wheat, egg, and bananas (latex-related). I would like to make some arrowroot based teething biscuits for him. Do you think I could adapt this recipe? He can tolerate pumpkin. Obviously, I would leave out the chips.
I searched your site but couldn’t find any teething biscuit recipes. Thanks in advance for any help or advice you can give me.
Sana says
I made this with one change – using earth balance baking stick instead of butter. They came out horrible, too salty and not a cookie like texture. I followed earth balances exact instructions to substitute and I have always used earth balance with no issues in other recipes. So if you can’t have dairy I wouldn’t recommend earth balance
Annie says
Try coconut oil instead :)
Colleen says
I have made these three or four times. I love this recipe! Thank you.
Sarah says
Followed the recipe exactly, turned out PERFECT.
Fantastic new cookie!
Penny Tyler says
Thank you for testing this 21 times!!! Yikes!!!
I made them last weekend, with steamed sweet potatoes… I had just steamed and frozen 6 organic pie pumpkins and did not want to thaw a bag out so just used the organic sweet potatoes. I used a bit less honey… and dark choc chips but i really don’t like using chocolate chips even with organic sugar.. but I was trying the recipe to see if I could add it to the Thanksgiving table this year. The other thing I subbed was four 1/4 tsps each of fresh ground cinnamon/ mace/ ginger/ nutmeg for the one tsp of P Pie spice, as I do not buy pumpkin pie spice. Smile
It was very very good good.. Which made me happy.
. When I make it again… I will use the 85-90 % dark choc bar chopped into pieces…has less sugar than chocolate chips. Maybe for adults sometime just using the 100% unsweetened baking chocolate organic.!!!!
I am going to roast a pumpkin in oven for this recipe, as I think having the pumpkin frozen and thawing will make them too moist but may try that as well …just to see what happens.. I could drain in a colander for several hours. I had a huge gift of organic pumpkins this year and most of them are in the freezer steamed. Pumpkin is such a good food.
Thanks Elana!
Laura says
Yum! I made them with a small cookie scoop and did not press them down- yummy little fluff balls. The second batch I made twice as big and pressed them down- just as good!
Krissy says
My little boy and I just made these tonight. We doubled the recipe (still used 1/2 cup choc. chips, and only 1/4 cup honey in the doubled batch). Lots of sugar and my little boy are not a good mix. We really liked them, including my husband. I so appreciate a recipe that doesn’t have egg or almond (both are allergens for me). I would love to see additional recipes for egg and nut free:)
Many of the comments mention the cookies not having a crisp at all, I’m guessing that the shorter length of time in the oven is causing them to not have a slight crisp to them. I first pulled them out at 11 mins. They looked brown, and I was afraid they would burn. I let them set for a long time, tried them and realized they were not crisp. I put them back in for an additional 8 minutes and that ended up with a slightly crisp cookie. They did not burn, but were a med brown hue.
Thanks so much!!
Elana says
Krissy, thanks for your comment and for sharing your baking adventures (and tips!) with us :-)