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Gluten Free and Vegan Healthy Pumpkin Cookies - dessert, fall, autumn, pumpkin spice, dairy free - Nikki's Plate

Healthy Gluten Free Pumpkin Cookies

Nikki
These soft and chewy pumpkin cookies are a sweet, healthy treat that's perfect for the Fall season! Vegan, gluten-free, and dairy-free, treat yourself to some pumpkin spice this season!
Prep Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 20 cookies

Ingredients
  

Dry Ingredients

  • 1 ½ cup gluten free flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ cup cornstarch or arrowroot powder
  • ½ cup organic cane sugar
  • ¼ cup brown sugar
  • 1 teaspoon pumpkin spice
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon

Wet Ingredients

Instructions
 

  • The first thing you are going to do is add the softened butter and coconut oil to a large mixing bowl and cream with an electric mixer for 1 minute. Then add the cane sugar, brown sugar and vanilla extract. Beat for 1 more minute. Add pumpkin and mix once more until fully combined.
  • Next add all remaining dry ingredients. Use over a swifter to ensure no clumps. This is important for perfect cookies! Then add almond milk and mix until a soft dough is formed. Create a log with the dough then freeze dough for 30 minutes on a baking sheet with parchment paper
  • Preheat your oven to 350 degrees. Slice the pumpkin cookie dough log into ½ inch discs and place them onto the parchment paper. Bake on the center rack for 10-12 minutes or very slightly golden brown. When baked, transfer to a cooling wire rack to cool completely.

Notes

Store them in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months.
Keyword Baking, Gluten Free, Pumpkin Spice, Vegan