Pumpkin chocolate chip cookies
Prep Time
15 mins
Cook Time
15 mins

(Gluten-free, dairy-free, egg-free, vegan, no refined sugar)

Servings: 24
  • 1/2 cup coconut oil
  • 1/2 cup raw sugar
  • 1/2 cup pumpkin puree
  • 1/2 cup almond milk
  • 1 tsp apple cider vinegar
  • 1 1/2 cups gluten-free flour blend
  • 1 tsp baking soda
  • 1 tbs pumpkin pie spice
  • 1/2 cup chocolate chips dairy-free if needed
  1. Preheat oven to 350F.
  2. Add vinegar to almond milk and set aside to sour.
  3. Mix together the coconut oil, sugar and pumpkin puree until creamy. Add in the almond milk/vinegar mixture and mix thoroughly.
  4. Combine the dry ingredients in a separate bowl and gradually add to the wet ingredients. Mix for 1 minute until combined well.  Fold in the chocolate chips until well dispersed.

  5. Place by rounded tablespoon on an UNGREASED cookie sheet.
  6. Bake for 12 minutes. Allow to cool on sheet prior to moving to a sealed container.