Vegan Chocolate Chip Pumpkin Cookies

Servings 18 Cookies


  • 1 3/4 cup gluten-free flour
  • a little less than 1/2 teaspoon xanthan gum*
  • 1 tablespoon flaxseed meal
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup vegan butter melted
  • 1/2 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • 1/3 cup coconut sugar
  • 1 tablespoon almond or cashew nut butter can sub peanut butter but you may taste that a little more than other nut butters
  • 3/4-1 cup vegan chocolate chips

*you can also use 1 3/4 cups of this gluten-free flour blend that already has the xanthan gum mixed in if you like and skip the additional xanthan gum.


  1. First, preheat the oven to 350° and line a baking tray with parchment paper or a silicone baking mat.

    Add the gluten-free flour, xanthan gum, flaxseed meal, baking soda, and cinnamon in a large bowl. Whisk to combine until all lumps are removed and set aside.

  2. In a separate bowl, combine the pumpkin puree, melted vegan butter, vanilla extract, maple syrup, coconut sugar, and nut butter with a hand held mixer. 

  3. Add the wet ingredients to the dry and mix with a spoon until just combined.

  4. Sprinkle in and gently fold in the chocolate chips. Give your dough about 5 minutes to thicken up a little as the flaxseed thickens a bit over time.

  5. Use a tablespoon or small ice cream scoop (I like to use a scoop) to scoop a ball of dough about 2 tablespoons in size onto your baking sheet. Place your dough balls about 2″ apart. You can grease the back of a spatula (I just used some coconut oil) to flatten down the cookies a bit before baking as well so they don’t puff up into a mini mound. Bake for 13-15 minutes or until they are set and beginning to brown a bit and cool on a baking rack.