Monday, October 12, 2009

Pumpkin Chocolate Chip Cookies - Kim's Welcoming Kitchen

In keeping with our October pumpkin obsession, here is a recipe for DELICIOUS Welcoming Kitchen-style chocolate chip cookies that include some canned pumpkin. The pumpkin keeps these cookies moist, while boosting the nutrition (a little bit). One of the best parts of vegan, egg-free baking is that it's completely ok to taste the batter as you're cooking. So go ahead and relive your childhood desires ... lick the spoon!

Vegan Pumpkin Chocolate Chip Cookies - (gluten-free, food-allergy friendly)

Pumpkin Chocolate Chip Cookies
Makes approximately 48 cookies


3 cups oat flour (blend GF rolled oats in a blender to a fine powder)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canned pumpkin
1/2 teaspoon baking powder
3/4 cup canola oil
1 1/2 cups granulated sugar
1 tablespoon vanilla
2 cups allergen-free chocolate chips (like Enjoy Life brand)


Preheat oven to 375.
In a medium bowl, combine oat flour, baking soda and salt.
In a large bowl, combine pumpkin with baking powder.
Add oil, sugar and vanilla to pumpkin mixture. Combine well.
Mix dry ingredients into wet.
Mix in chocolate chips.
Drop by the tablespoon onto ungreased cookie sheets (or cookie sheets lined with parchment paper).
Bake 12-15 minutes or until golden.
Let cookies rest on cookie sheets for a minute or two and then transfer to cooling racks.

Happy Cooking!


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  1. Can I use all purpose flour and get the same result?

  2. Yes! You can substitute all purpose flour or even white whole wheat flour (to keep the whole grains) for the oat flour - just know that if you do this, the recipe will then contain wheat and gluten. Enjoy!

  3. I'm going to try these this afternoon after I'm done roasting my pumpkins for puree. Thanks! Kim

  4. I baked these cookies last night and they were DELICIOUS!!!!! Between my daughter and son we have peanut/treenut, egg, dairy and soy allergies. We did use white whole wheat flour instead of GF flour, and we made about twelve cookies (all gone in three minutes) and froze the rest of the dough in small rounds for future baking. Thanks for the great recipe.

  5. these cookies look absolutely delicious! i need to make them asap before pumpkin season is over :)