Vegan, Gluten-Free
Perfectly paired with a mug of apple cider or hot chocolate with marshmallows, these Gluten Free, Vegan Pumpkin Chocolate Chip cookies are going to be a requirement for your fall/Halloween baking this year. Have your littles help out and then indulge away while watching a fall movie (find some suggestions here!) — I recommend It’s the Great Pumpkin, Charlie Brown.
Note: The key to these cookies being flatter and less “cake domed” is an odd little trick – at some point in the last five minutes of baking, remove cookies from the oven and drop the pan on the counter or stove top (from a height of 3-4 inches) then resume the rest of the bake time. Totally optional, cookies turn out just fine without this step … but if you’re a fussy little cookie judgemental Judy like me, it’s a neat trick I’ve picked up.
Recipe:
Sift together dry ingredients:
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2 cups + 2 Tbsp all purpose gluten free flour
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1 tsp baking powder
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1 tsp baking soda
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1/2 tsp salt
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1/2 tsp cinnamon
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1 tsp – 1 & 1/2 tsp pumpkin pie spice
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3/4 cup chocolate chips of choice
Whisk wet ingredients (about two minutes by hand):
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1/2 cup flavourless, vegan oil
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1/2 cup brown sugar
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1/2 cup white sugar
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1/2 cup pure pumpkin puree
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1 Tbsp vanilla extract
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2 tbsp water or almond milk
Add dry ingredients to wet and mix well. (Dough will be sticky, but add 1-2 tbsp more flour if unmanageable.) Refrigerate dough until you can scoop easily with 1 tbsp measure or cookie scoop. Refrigerate cookies again on their pans for about 10 minutes before baking 350F for about 14 – 15 minutes. (Gluten free, vegan bakes do take longer to bake, don’t worry these cookies will still be very soft.) See note above for the trick to flatter pumpkin chocolate chip cookies!
