Gluten Free Vegan Pumpkin Chocolate Chip Cookies

November 21, 2019

1 cup gluten free oat flour– if using homemade oat flour, make sure it’s very finely ground (not coarse)*
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon pumpkin pie spice*
¼ teaspoon salt

Wet Ingredients

½ cup 100% pure pumpkin puree
3 tablespoons coconut sugar
3 tablespoons pure maple syrup
3 tablespoon melted coconut oil
1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked together, set for 15 minutes)
1 teaspoon pure vanilla extract

Add-ins

Optional Topping

Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
In a medium bowl, whisk together all the dry ingredients: oat flour, baking powder, baking soda, spices and salt. Set aside.
In a large bowl, whisk together all the wet ingredients: pumpkin, coconut sugar, maple syrup, coconut oil, flax egg and vanilla.
Add the dry mixture to the wet mixture. Using a rubber spatula, stir and fold until well mixed, and no flour patches remain. Fold in chocolate chips.
Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet, evenly spaced apart. Cookies will spread just a bit; if you don’t flatten them, you’ll get very round, domed cookies. Optionally, dot with chocolate chips—this will help if you choose to flatten the cookies (the dough is sticky). If desired: using a fork, flatten the cookies to desired thickness.
Bake for 12-16 minutes. Mine took 14 minutes. Allow cookies to cool on the sheet for about 12 minutes (on a cooling rack). Then, transfer cookies directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!

Author: https://beamingbaker.com/gluten-free-vegan-pumpkin-chocolate-chip-cookies-healthy/