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Gluten free pumpkin chocolate chip oatmeal cookies! I love all things pumpkin! And all things chocolate! So combining the two just seems natural.
How the recipe for my gluten free pumpkin chocolate chip oatmeal cookies came about:
One night a few years ago, James came home and wanted me to make him some cookies. Which was fine, except we didn’t have any eggs! We did, however, have a can of pumpkin puree. I have used pumpkin in place of many things when baking “regular” (i.e. containing gluten) muffins and cakes, but never in a cookie! Being new to baking gluten free I was unsure of how these cookies would turn out. Man! Were we ever excited to find out these cookies were DELICIOUS! They were so soft and moist. And what was even better is they stayed that way for days!
And back to the present. Now that we know how the recipe for these cookies came about let’s talk about the cookies.
Not only are these moist, soft pumpkin chocolate chip oatmeal cookies gluten free but they are egg free, dairy free, and vegan friendly! I don’t know about you but egg free cookie dough means we get to “taste” it!! 😉 The girls love it when I make egg free cookies they are always asking to sample the dough! With these gluten free pumpkin chocolate chip oatmeal cookies I am totally fine with letting them sample the dough!
Gluten Free Pumpkin Chocolate Chip Oatmeal Cookies
- 1 1/2 cups gluten free rolled oats
- 1 1/2 cups gluten free all purpose flour *See notes below
- 1 cup sugar
- 1 1/2 tsp xanthan gum *See notes below
- 1 tsp baking soda
- 1 tsp salt
- 6 TBSP coconut oil, liquid (melt in microwave if need be)
- 2 TBSP gluten free vanilla
- 2 cups chocolate chips (gluten free, dairy free & vegan friendly, if desired)
- 1 can pumpkin puree
- Preheat oven to 350 degrees and line baking sheets with parchment paper.
- In a stand mixer, whisk together flour, oats, sugar, xanthan gum, baking soda and salt.
- Add coconut oil, pumpkin and vanilla.
- Mix together until a sticky dough forms.
- Stir in chocolate chips.
- Using a 1 inch scoop, drop the dough in balls onto prepared baking sheet.
- Bake about 14 minutes.
- Let stand on sheets for 5-6 minutes until firm.
Makes about 30 cookies.
- I use Better Batter’s gluten free flour for all my baking and it already contains xanthan gum. If your flour does not, and most don’t, you’ll need to add 1 1/2 tsp of xanthan gum to the ingredients.
- You can use fresh or canned pumpkin puree. I usually use canned because it is easy to keep on hand.
- Store any remaining gluten free pumpkin chocolate chip oatmeal cookies in an air tight bag or container on the counter for up to two days.
- Prepare cookies through step 6.
- Place the cookie sheet in the freezer for about 20-30 minutes.
- Remove the tray from the freezer and put the cookies in a ziptop bag, squeeze all the air out, and freeze.
- When you want to use them, simply place on a cookie sheet and bake.
When baking gluten free cookies I have found that allowing them to cool on the baking sheet for 5-6 minutes before moving them to the cooling racks really helps hold them together. I know that this does make the baking process last a lot longer but it really does help.
And yes because there are no eggs in this recipe you can just eat the cookie dough if you’re into that sorta thing. 😉 The girls and I are totally into eating gluten free pumpkin chocolate chip oatmeal cookie dough!
Do you love pumpkin and chocolate together? You have to try these gluten free pumpkin chocolate chip oatmeal cookies! Let me know what you think of them in the comments below!
Have a blessed day!
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