These gluten-free soft pumpkin cookies are the perfect fall treat to enjoy with a cup of pumpkin spice coffee. They are moist and loaded with chocolate flavor. For those who also avoid dairy, they are made with plant-based ingredients. One bite and they will become a favorite fall recipe.
Many years ago, after I discovered that I was allergic to milk, I learned how to convert my favorite cookie recipes to dairy-free cookie recipes. One of the first recipes that I made dairy-free was Soft Pumpkin Chocolate Chip Cookies. These pumpkin cookies taste just like the ones found in grocery store bakeries.
Fast forward to 7 years later, I have made my favorite soft pumpkin cookie recipe gluten-free. The reason for the new recipe is the discovery of a wheat allergy after I started allergy shots. Why my body rejected wheat can be due to many reasons.
Some of the reasons that may be related to my wheat allergy
+ In 2021, we discovered mold in our home, and mold exposure can cause food allergies in those who are allergic to mold.
+ My seasonal allergies could have been hiding my wheat allergy. Once the allergy shots helped with my seasonal allergies, my wheat allergy was discovered.
I may never know the cause of my wheat allergy happening later in life, but my new reality is a wheat-free diet. When I eat wheat, I experience severe breathing issues that are similar to an asthma attack.
If you avoid eating wheat and/or dairy, this cookie recipe is for you. These Gluten-Free Vegan Soft Pumpkin Chocolate Chip Cookies are the best!
Gluten-Free Vegan Soft Pumpkin Chocolate Chip Cookies
There may be many options in the grocery store for gluten-free cookies, but I have yet to discover a gluten-free soft pumpkin cookie that is also dairy-free. The only cookie that comes close is these chocolate chip cookies made by Flax For Life. The problem is I have yet to find them in stores near me.
Can I use fresh pumpkin instead of canned? I don't recommend using fresh pumpkin as it will make the cookies too moist and undercooked, as fresh pumpkin has more water in it.
Can I double the pumpkin chocolate chip cookie recipe? I always double the recipe so I can use up the whole can of pumpkin. A can of pumpkin has two cups in it; by doubling the recipe, you get more cookies and no leftover pumpkin to be discovered rotten weeks later in the back of the fridge.
Can I use a replacement for the coconut oil? You can use other oils like canola, coconut oil, corn oil, and even olive oil.
Can I refrigerate the dough overnight before baking? If you are short on time and can bake the cookies right away, refrigerating the cookie dough is fine. It may result in a different texture, but the taste will still be just as delicious.
Can I make the cookies vegan? To make the cookies vegan, just use an egg substitute. Check out these 11 egg substitute recipes for baking and more!
Can I make the cookies low-fat? You can make the cookies lower in fat by substituting applesauce or mashed banana for the vegetable oil. This may result in a different taste, but the cookies will still be delicious.
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