These pumpkin cookies were a baking experiment of mine. I haven’t been baking as often as I used to or creating my own recipes due to my lack of grocery budget to fund any mistakes or the expensive ingredients I generally use.
It irritates me to be in a food-blogging world as a nutrition coach and very health-conscious individual. I feel like many people are falling into traps. Just because something is labeled “gluten free and vegan” does NOT mean it’s healthy.
I’ll repeat that. Just because something is labeled “gluten free”, “vegan” or both…does NOT mean it’s healthy.
Guess what ingredients are vegan?
- table sugar
- white flour
- vegetable oils
Guess what ingredients can still be in gluten free goods?
- vegetable oils
Do we need vegetable oils and sugars in our baked goods? Absolutely not. There are so many healthy substitution options out there that many other food bloggers ARE doing a great job educating others on.
I like to think I have some level of transparency – enough to disclose if something I made isn’t necessarily the healthiest, or should be considered a treat. While I made this recipe to be free of gluten, vegetable oils, dairy, eggs, and refined sugars they’re still calorie dense from a number of healthy fat sources. And if it’s not too obvious already: sugar is sugar, so you still have to be careful with them.
That being said, I have some improvements I want to make to these cookies and I believe I’ll test those out and bring them to one of the two Thanksgiving’s I have on Thursday.
I wanted a crunchier cookie texture. This has proven very difficult without using white flour and butter. But I think I bit of coconut flour and oat flour in them would do the trick. I also want to add chocolate chips – why not? And maybe try some coconut flakes!
Chewy Gluten Free Pumpkin Cookies
Moist and delicious, while still crispy on the outside, these pumpkin cookies are entirely gluten free and vegan - indulge yourself with a couple!
- 3/4 cup pumpkin puree
- 1/4 cup coconut oil melted and cooled slightly
- 1/4 cup full fat coconut milk shake can before
- 1/4 cup date syrup maple syrup or honey (if not vegan)
- 1/4 cup coconut sugar
- 2 tsp vanilla extract
- 2 cups almond flour blanched
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper
In an electric mixer, mix pumpkin, coconut oil, coconut milk, date syrup, coconut sugar, and vanilla together until fully combined. If ingredients are cold (date syrup) blend everything but the oil first and then gradually pour in the oil while the blender is on medium speed - this should prevent it from clumping a lot.
Mix all of the dry ingredients in a medium sized bowl. Add to the wet and mix on medium speed for about a minute. Use rubber spatula to scrape sides and make sure everything is incorporated.
Drop heaping tablespoons of cookie dough onto the sheets. These will not spread much so flatten them out first. Adjust the baking time since I did not do this initially, it may have taken them longer to bake through.
Bake for 10-15 minutes, more if cookies are still too soft. They will come out chewy though so be careful not to burn the bottoms.
Allow the cookies to cool on the pan for a few minutes and then transfer to a wire rack