I have been gluten free for years for lectin sensitivity reasons but in all that time I have not done much gluten free baking! I guess all the odd flours and such have always scared me. Plus it is a little pricey to invest in all those flours! BUT I have been really craving a chocolate chip cookie lately + it is pumpkin season, so I put on my thinking cap and came up with these Almond Butter Pumpkin Spice Chocolate Chip Cookies!
These soft Almond Butter Pumpkin Spice Chocolate Chip Cookies feature minimal sugar, they are oil free and they are gluten free! They are also budget friendly which can be tough with a gluten free baked good. To keep them budget friendly I used brown rice flour – which is the lowest price gluten free flour I could find. Almond butter is a little more expensive than peanut butter, but peanuts are higher in lectins, so I wanted to keep these stomach sensitivity friendlier as well . If you want to substitute peanut butter, I am sure it would work the same! I have not tested these pumpkin spice cookies with peanut butter, but it is a ‘nut butter’ and would be a suitable substitute.
Fall is All About the Pumpkin Spice
Are you a pumpkin spice fan? It seems like the pumpkin spice trend although it has been around a few years now, just seems to get more and more pumpkin-spicy every year. Pumpkin spice is in everything from lattes to hand soap. It goes without saying that it is in every baked good – like these Almond Butter Pumpkin Spice Chocolate Chip Cookies. BUT if you need even more pumpkin spice recipes to keep you in the autumn mood from morning to night, you might want to check out these other pumpkin recipes on our blog:
Yes, it truly is the season of pumpkin everything!
How to Make Almond Butter Pumpkin Spice Chocolate Chip Cookies
Honestly, these come together so quickly! I made them in from start to finish in an hour and then we were out the door to both cheer and assistant coach cheerleading for Rocket Football. This recipe makes 23 cookies – but if you are into even numbers, you could make them smaller and get an even 24 cookies.
These vegan cookies use only 2 bowls to make – which is great for cleanup – because remember I had to be out the door quickly for kids activities – and ‘ain’t nobody got time for that’. They use a flax egg for binding – which you will make in bowl one. Bowl two will contain your almond butter, pumpkin pureé and lots of spice – such as cinnamon, nutmeg, cloves, ginger and all spice. I chose to use these spices individually but you could use a pumpkin spice mix!
Brown rice flour in bowl #2 keeps these gluten free and almond butter replaces the oil – making these a better for you vegan dessert! Now that is a win in my book.
Now this is worth repeating – don’t skip the cinnamon sugar on the top of these vegan pumpkin cookies. Don’t skip it. Because not only does it look prettier with a sugar and cinnamon dusting; it gives these vegan cookies an extra does of cinnamon spice and everything nice.
To store these cookies – please use the fridge! Yes, please store these cookies in the refrigerator. Pumpkin is tricky like that and you don’t won’t mold spores to suddenly appear on these vegan pumpkin spice cookies.
Are you ready to get your vegan pumpkin spice cookie game on? Because these are a perfect treat for after school, dessert or any time you get that pumpkin spice craving.
If you make these pumpkin spice chocolate chip cookies, we would love to know! Tag @badtothebowl on social media.
Almond Butter Pumpkin Spice Chocolate Chip Cookies
- 1 Tblsp ground flax seed
- 2.5 Tblsp filtered water
Pumpkin Spice Cookies
- 1 cup brown rice flour
- 1/2 cup pumpkin pureé
- 1/2 cup creamy almond butter
- 1/2 cup coconut sugar*
- 2 tsp pure vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg**
- 1/4 tsp each of cloves ginger, allspice**
- pinch of salt
- 1/2 cup dairy free mini chocolate chips
Cinnamon Sugar Topping
- 1 Tblsp coconut sugar
- 1/4 tsp cinnamon
- In a small bowl, mix your ground flaxseed with water. Let sit for 5 + minutes.
Pumpkin Spice Cookies
- Preheat oven to 350 degrees. Line a large rimmed baking pan with parchment paper or silpat mat.
- In a medium sized bowl, mix together your almond butter, pumpkin pureé and coconut sugar until smooth and combined.
- Stir in your flax egg. Mix well.
- Add in all remaining ingredients – brown rice flour, baking powder, baking soda, all spices and salt. Mix until combined.
- Stir in mini chocolate chips.
- Using a Tblsp scoop unto prepared pan. Either flatten or leave in ‘heaped’ scoop shape.
- Sprinkle with cinnamon sugar topping.
- Bake for 15- 17 minutes. Cool on wire rack. Store in fridge.
Cinnamon Sugar Topping
- Combine coconut sugar and cinnamon in a small bowl and mix well.