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.
Jane says
This is really the only recipe for a grain-free, nut-free cookie that has the right texture for me. I wanted something extra chocolatey and subbed half of the arrowroot for cocoa powder and these turned out better than I could have dreamed. I halved the spice and added 10 drops of stevia to balance the cocoa. Really unbelievable. Thank you Elana :)
Elana says
Thanks Jane! Glad to hear these were unbelievable :-)
Kelly says
These are so tasty! I used melted coconut oil instead of butter. The texture turned out like a shortbread and they get better as they cool down. I also made a batch without chocolate chips and they were even better. Thanks for providing us with such great recipes!
Elana says
You’re welcome Kelly! So glad you enjoyed these :-)
Michelle F says
I made these for a potluck and they were a hit!! Well received by everyone :) plus the dough reminds me of some sort of yummy pumpkin mousse! Thanks, Elana!
Elana says
Glad to hear these were a hit Michelle!
kimberly boigon says
hi elana- thank you for this fun recipe! it seems hit or miss when subbing with coconut oil. can i use 1/2 cup of palm shortening instead of butter? do you think they will they crisp up?
Elana says
Kimberly, I haven’t tried that so not sure. If you do please let us know how it goes :-)
CJ says
Sadly, this was the only recipe I couldn’t get to work. I can’t use dairy, so I used coconut oil that I chilled in the fridge to cool (still liquid but cool, not hard). I replaced 1 on 1 instead of the butter.
Than I made the dough, put it on a baking sheet, and popped it back in the fridge to cool and harden them. After that, I popped them in the oven.
The cookies didn’t crisp up, even after 20 minutes.
Taste was good though. Just a very soft cookie.
Thank you.
I made four pumpkin recipes from you today (The pumpkin bread, the paleo pumpkin bar, the pumpkin bar, and this pumpkin chocolate chip cookie). Before I made the pumpkin pie and that is still my favourite :-).
Elana says
CJ, thanks for your comment! We are happy to hear that this was a good cookie even with the substitution you made :-)
Lisa Carson says
Elana, would I be able to substitute 1/2 cup melted ghee for the butter? Or, would melted coconut oil work better?
Thank you.
Elana says
Hi Lisa, I haven’t tried either of those ingredients in this recipe so not sure. Please let us know how your experiment turns out :-)
Karen says
As a new Type 1 diabetic, it would be so helpful to have the nutritional information listed with these recipes.
Elana says
Hi Karen, thanks for your comment! Many of my readers calculate the nutrition info of my recipes here to share with others:
http://www.myfitnesspal.com/nutrition-facts-calories/elanas-pantry
Enjoy!
Elana
Karen says
Thank you! This will be great!
Michelle says
Delicious! I’m trying to minimize sugars these days (unrefined, too), so I reduced the honey to 2 T, added 2 T of pumpkin and 10 drops of stevia, and used Lily’s dark chocolate, stevia sweetened chips. My husband who rarely eats sweets or baked goods and turns his nose up at stevia even loved them!
Elana says
Michelle, thanks for sharing your modifications with us!
Catherine Shaw says
Thank you for this fabulous recipe! So easy and so delicious! “Real” (not cake like) cookies! I used tapioca flour instead of arrowroot and used dark chocolate (92%)chocolate pieces. Next time will try the coconut oil (though didn’t see if anyone posted melted or solid?)
Thanks!
Elana says
Catherine, so glad to hear these cookies were fabulous and had the right texture!
Donna says
These made the perfect Thanksgiving treat for my daughter’s class because there is a boy who is allergic to eggs and nuts. They tasted yummy after cooling and the container I sent them in to school came home empty.