Healthy One-Bowl Flourless Pumpkin Chocolate Chip Cookies
These are the perfect cookies for fall! They’re supremely soft and chewy (not cakey!) and full of cozy spices, sweet pumpkin flavor, and plenty of rich chocolate morsels. They basically taste like pumpkin pie (just in cookie form!), and they’re also dangerously easy to make! Leftovers will keep for at least one week if stored in an airtight container in the refrigerator, and they also freeze well.
Ingredients
- 1 ½ tbsp (21g) coconut oil or unsalted butter, melted
- ½ cup + 2 tbsp (150g) pumpkin purée, room temperature (not pumpkin pie mix!)
- 1 tsp vanilla extract
- 1 ¼ tsp homemade pumpkin spice (see Notes!)
- ⅛ tsp salt
- 1 tbsp (15mL) unsweetened vanilla almond milk, room temperature
- ½ cup (96g) coconut sugar
- 1 cup (120g) oat flour (gluten-free if necessary and measured like this)
- ½ tsp baking soda
- 3 tbsp (42g) miniature chocolate chips, divided
Instructions
- In a medium bowl, stir together the melted coconut oil or butter and pumpkin. Stir in the vanilla, pumpkin spice, and salt until fully incorporated. Stir in the almond milk and coconut sugar. Pour the oat flour into the bowl, and sprinkle the baking soda evenly over the top of the oat flour (to prevent clumping!). Stir both ingredients in together until just incorporated. Fold in 2 ½ tablespoons of miniature chocolate chips. Chill the cookie dough for 30 minutes.
- Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Using a spoon and spatula, drop the cookie dough into 12 rounded scoops onto the prepared baking sheet. Flatten to ⅜”-thick using a spatula. (These cookies don’t spread or change their shape at all while baking!) Gently press the remaining chocolate chips into the tops. Bake at 350°F for 9-11 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Notes
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: Be very careful when measuring the flour! Use this method or a kitchen scale. (← That’s the one I own!) Too much oat flour will make your cookies cakey, bready, or dry instead of moist, soft, and chewy.
IMPORTANT MIXING NOTE – READ BEFORE BEGINNING: It’s really important to follow the instructions exactly as written! The order of ingredient additions, as well as when you stir them in, makes a big difference in the texture of your cookies!
IMPORTANT BAKING NOTE – READ BEFORE BEGINNING: Do not overbake these cookies! They’re done baking when the centers still feel soft and underdone. The heat from the metal baking sheet will continue to cook the centers all the way through while you let them rest for 10 minutes at the end of Step 3. (If you bake them for too long, your cookies will turn out with a cakey or bready texture.)
PUMPKIN NOTE: Use canned pumpkin purée, (also called “100% pure pumpkin”) like this! Do NOT substitute pumpkin pie mix; it contains added sugar, spices, and other ingredients, which changes the taste and texture of these cookies.
HOMEMADE PUMPKIN SPICE: For the homemade pumpkin spice, use as follows: ¾ teaspoon ground cinnamon (← that’s my favorite and I buy it online there!), ⅛ teaspoon ground allspice, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, and ⅛ teaspoon ground ginger.
MILK ALTERNATIVES: Any milk may be substituted for the unsweetened vanilla almond milk.
SWEETENER ALTERNATIVE: Light brown sugar may be substituted for the coconut sugar.
OAT FLOUR NOTES + ALTERNATIVES: This is my favorite store-bought oat flour (this is the gluten-free version!) because it’s so fine and powdery. I also show you how to make your own at home here!
White whole wheat flour, whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the oat flour.
GLUTEN FREE VERSION: Use certified gluten free oat flour, like this. For a "non-oat-flour" gluten free option, use the following: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ¾ teaspoon xanthan gum. Most store-bought gluten free flour blends (I like this one from Bob's Red Mill) will work as well, if measured like this.
DAIRY FREE, EGG FREE + VEGAN VERSION: Use coconut oil or stick-style vegan butter (this is my favorite!). Use vegan-friendly miniature chocolate chips (these are my favorite!).
DOUBLING THE RECIPE: This recipe is easily doubled!
HOW TO STORE PUMPKIN COOKIES: Store your pumpkin cookies in an airtight container in the refrigerator. Do NOT store these at room temperature! Because of the high moisture content of pumpkin, they turn moldy really quickly if stored at room temperature. Keep them refrigerated until ready to eat. (They also freeze and thaw really well!)
{gluten free, dairy free, egg free, vegan, clean eating, low fat}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.