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.
LRC says
Just made a batch tonight. I used ghee (not completely chilled), and maple syrup. They came out delicious. Husband asked why I only made a single batch. Said he could eat them all. This recipe is a keeper.
Elana says
LRC, thanks for your lovely comment and for letting me know this recipes is a keeper!
Olga says
Made these with baked butternut squash, (room t) coconut oil and maple syrup reduced to half. So yummy, total bliss. Also, mixed them by hand, didn’t use the food processor – this is a huge plus for me as I usually bake at night after everyone has gone to bed (so I can’t make noise). Easy pliable dough. Many thanks Elana!
Elana says
Olga, thanks for letting me know these cookies are total bliss!
Day says
Do you have the nutritional stats on these somewhere? I know a lot of recipes don’t have them because different ingredient brands can have different stats but I was curious about what macros you have for this recipe. Thanks in advance!
Elana says
Day, thanks for your comment! For more on that please go here:
https://elanaspantry.com/nutrition-information/
Have a great day!
Elana
michelle says
I would like to make these cakey. I like cakey cookies. So would I remove the coconut flour and arrowroot and just use almond flour? This sounds so wonderful to me. I love cake in any form.
Elana says
Michelle, I haven’t tried that so not sure, feel free to experiment :-)
Mindy says
Did you make them cakey successfully? Please share
Erica says
I just made these. I used a few substitutions to keep these low phytic acid:
1/2 cup of coconut flour and omitted the arrowroot
palm shortening instead of butter
raisins instead of chocolate chips
I also used a bit more honey than the recipe called for….to help with the slight dryness
I would use a smidge less baking soda next time, but overall these are fantastic!
Do you have any other egg-free recipes? Perhaps a pie-crust?
Elana says
Erica, thanks for letting me know these cookies are fantastic! Here’s a link to my Egg-Free Recipes page for you:
https://elanaspantry.com/diets/egg-free/
Enjoy!
Elana
Jen Sorochinsky says
I just made these with 1/4 cup coconut oil and 1/4 cup applesauce, and molasses for half of the honey, and dried cranberries. Perfect fall cookie!! Delicious! Thanks
Elana says
Jen, thanks for your comment! I’m so happy to hear these are the perfect fall cookie :-)
Isabel says
I followed this recipe but my cookies spread out on the tray looking all melted. I did use cold butter. I don’t get it. Any suggestions?
Elana says
Isabel, thanks for your comment. This recipe works perfectly if you use one of the brands of coconut flour that I recommend. For more on that please go here:
https://elanaspantry.com/ingredients/coconut-flour/
I hope you’ll stop back by if you make them again!
Elana
Elana says
Jeanne, thanks for your comment! The arrowroot powder is the other flour :-)
Jennifer says
I am a Type 2 diabetic. I substituted applesauce (plus stevia) for the honey. I also used Lily’s stevia sweetened chocolate chips. They turned out great. I had to fight my husband and son for them. :) Thanks for the recipe!
Elana says
Jennifer, I’m so glad to hear these cookies were great!
Julia says
Made them with baking powder and earth balance instead of butter dairy free. Turned out awesommme I even ate some of the dough just like cookie dough. Thank you so much!!
Elana says
Julia, so glad these were awesome!
Dee says
How much baking powder did you use? Did you replace it for something.. was earth balance 1:1 for butter? Thank you!
Natalia says
Elana, I am thinking of using coconut oil instead of butter since I am allergic to dairy. What do you think? Has anybody tried that?
Elana says
Natalia, I haven’t tried that so not sure :-)
Miranda says
Ahhhh…delicious. I just made these and subbed out the honey using maple syrup instead. They taste great! Thanks Elana, your recipes never fail. (I had made these before using butter that had been out on the bench and they spread out in the oven, all joining together in the tray.) You must use cold butter so they hold their shape, I’m guessing, cause this time I used cold butter and they came out beautifully. It always pays to follow the recipe ?
Elana says
Miranda, so glad you enjoyed the cookies!