These gluten free and vegan pumpkin spiced chocolate chunk cookies are crispy around the edges yet soft and gooey from the inside, just as cookies should be! Super easy to bake and just as easy to gobble up! No one will know they are gluten free and vegan!
Prep time: 15 – 20 minutes
Bake time: 10 – 12 minutes
Total time: 25 – 32 minutes
Yields: 16 – 18 cookies
INGREDIENTS
- 1 ½ C Metta GF flour
- ¼ C pumpkin puree (canned)
- ½ C (1 stick) melted and cooled vegan butter (I used dairy-free I can’t believe it’s not Butter)
- 1 ½ C packed brown sugar (I used Zulka’s vegan sugar)
- 4 – 6 oz or about 1 cup of dark chocolate (between 60% – 70%), chopped
- ½ flax egg (sub 1 large egg yolk if you don’t care to make it vegan)
- 2 tsp pumpkin spice blend (I used my homemade blend, recipe below in Notes)*
- 1 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
*Note: Pumpkin Spice blend (mix together 1 tsp of ground cinnamon, ¼ tsp nutmeg, ¼ tsp ground ginger, ¼ tsp ground cardamon, ⅛ tsp ground cloves).
DIRECTIONS
- Preheat the oven to 350 F and line two cookie sheets with parchment paper.
- If using flax eggs, mix ½ Tbsp of ground flaxseed in 1 ½ Tbsp of water. Set it aside for 5 – 10 minutes to gel.
- Melt the butter in a microwave safe bowl (make sure to cover the bowl in case it splatters) and allow it to cool.
- Chop or use your hands to break apart small and big chunks of the chocolate. For the puddle melted chocolate look on the cookies, reserve big chunks to place on top of each cookie before popping them in the oven.
- Mix and whisk all the dry ingredients well (Metta flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt). Add the chocolate chunks in the dry mix.
- In a medium bowl, blend together butter and sugar first for about 1 minute until moistened. Next, add the flax egg mixture, pumpkin, and vanilla extract until well combined.
- Gradually mix the dry ingredients into the wet ingredients until the chocolate is evenly distributed throughout the batter. The dough may be slightly soft and sticky, but should still be workable. If you want it to stiffen up a bit, just pop into the refrigerator for about 10 minutes.
- Using about 3 Tbsp cookie dough scoop to portion of cookie dough into dough balls, slightly flattening them, placing them about 2-3 inches apart. Trust me, they will spread and get bigger.
- Bake them in the center rack of the oven for 10 – 12 minutes or until the edges are set while the center stays gooey. Allow them to cool on the sheet for about 5 minutes before transferring them onto a wire rack to cool for another 15 – 20 minutes. You can also enjoy a few while they are warm AND enjoy 😊
Note: This recipe was adopted from https://www.hummingbirdhigh.com/2021/09/not-cakey-pumpkin-chocolate-chip-cookies.html
Have you used Metta gluten-free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
