Gluten-Free Pumpkin & Oat Chocolate Chip Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12
  • ¾ cup sorghum flour
  • ½ cup gluten-free rolled oats
  • ¼ cup coconut sugar
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • ¼ cup maple syrup
  • ½ cup canned pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • 1½ tbsp coconut oil
  • ¼ cup dairy-free chocolate chips
  1. Preheat oven to 350F and line a baking sheet with parchment paper or a non-stick baking mat.
  2. In a medium sized mixing bowl, add flour, oats, sugar, baking powder, salt, cinnamon, pumpkin spice. Mix until well combined.
  3. In a small bowl, combine maple syrup, pumpkin, vanilla, and oil.
  4. Add wet ingredients to dry ingredients. Do not over-mix. Fold in the chocolate chips.
  5. Using 1 tablespoon per cookie, scoop dough onto your baking sheet, and flatten with your hand a bit.
  6. Bake 10 minutes, or until edges turn golden brown.
  7. Remove from oven and allow to cool for about 15 minutes.
Recipe by Vegan Recipes from Cassie Howard at