I’ve been making Pumpkin Chocolate Chip cookies since 1987. This is the first year, however, I’ve made a gluten free version! I’m so happy that it worked out, because these cookies have become part of our family’s holiday traditions.
I invented the original recipe based on a cookie purchased at Smith’s grocery store. (I don’t even know if the store still exists!) The original cookie was a pumpkin “cake” cookie with the chocolate chips. It was good, but not great. It had a lot of salt and baking soda in it. Because DH and I liked them so much, I experimented until I had a healthier, yummier version. The wheat version of these has been extremely popular with family and friends.
The only change I ended up making was to the flour. I used half coarsely ground rolled oats and half GF all purpose flour. It worked beautifully.
These came out great, and I was very happy with them. They were moist and chewy, and very satisfying!
Now, we can continue our family tradition in an even healthier way!
3 dozen cookies
1⁄2 cup Coconut Secret Coconut Crystals
1 cup dark brown sugar
1 1⁄2 cups pumpkin puree
3⁄4 cup canola oil
1 1⁄2 teaspoon vanilla
1 1⁄2 cups oat flour (see instructions)
1 1⁄2 cups Bob's Red Mill GF All Purpose Flour
1 1⁄2 teaspoon baking soda
1 1⁄2 teaspoon baking power
3⁄4 teaspoon nutmeg
3⁄4 teaspoon ginger, powdered
3⁄4 teaspoon cinnamon
1 1⁄2 cup raisins
1 1⁄2 cups vegan chocolate chips
3⁄4 cup pecans, coarsely chopped
Preheat oven to 350.
For each cup of oat flour, put 1-1/4 cups of rolled oats in bowl of food processor. Pulse until oats are coarsely ground. They should not be completely powdered for this recipe, but should still have a bit of texture.
Place sugar, pumpkin, oil and vanilla in the bowl of the stand mixer. Beat together until thoroughly combined.
Sift together the oats, flour, baking power, baking soda, cinnamon, nutmeg and ginger, then add to pumpkin mixture, mixing well.
Remove mixing bowl from stand and blend in raisins, chocolate chips and pecans by hand until thoroughly combined.
Spoon by tablespoons onto a well-greased cookie sheet.
Bake for 18 minutes. Cool on wire rack.
You can add the pecans, raisins and chocolate chips to the mixing bowl and combine with the mixer. Use a very low speed, and mix just until everything is combined. Don’t over mix and break apart the chunks!
Butternut squash puree can be substituted for pumpkin.
I would prefer to use all coconut sugar. However, I used what I had on hand.
Using a cookie scoop will make portioning out the batter much easier.