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Pumpkin Chocolate Chip Cookies (gluten-free, oil-free, no refined sugar, vegan)

A healthy-yet-addicting fall cookie! 

Course Dessert
Prep Time 40 minutes
Cook Time 15 minutes
Cooling time 10 minutes
Total Time 55 minutes
Servings 15 cookies


  • 1 1/4 cup oat flour (blend 1 cup oats in blender until fine)
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/8 tsp ground cloves (optional)
  • 3/4 cup pumpkin
  • 2 tsp vanilla extract
  • 1/2 cup pure maple syrup
  • 1/2 cup chocolate chips


  1. Mix dry ingredients together. 

  2. Mix pumpkin, vanilla, and maple syrup together. Stir into dry ingredients. Stir in chocolate chips.

  3. Let chill for 30 minutes, if you have time. I often skip that, but it gives the oats time to absorb the moisture and yeild a better texture. Meanwhile, heat oven to 325. 

  4. Spoon heaping-tablespoon sized cookies onto a parchment-lined baking sheet.

  5. Bake at 325 degrees for 15-17 minutes. Let cool on sheet another 10 minutes before eating, as this helps them get a little chewier. 

Recipe Notes

Whole wheat flour can also be used, although I prefer the texture when using oat flour.

You can get away with less maple syrup. I often use 1/3 cup. Just depends on your preference.

You can use honey, or probably any other sweetener (such as coconut sugar, brown sugar, etc). 

Pumpkin spice can replace all the spices if you prefer. Use 1.5 tsp.