Gluten and Dairy Free Pumpkin Cookies
Soft, pillowy and full of pumpkin flavor, you will FALL in love with these cookies all season long! They are especially great with a cup of coffee on a chilly fall morning!
Ingredients
- 2 1/4 cup gluten-free flour
- 2/3 cup pumpkin puree
- 1 medium banana very ripe
- 1 tbsp. ground flax seeds*
- 3 tbsp. water
- 1 cup coconut oil melted
- 2 1/4 cups coconut sugar
- 1 tsp. vanilla
- 2 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 cup dairy free chocolate or white chocolate chips
Instructions
- Preheat oven to 375 degrees. Grease a baking sheet with coconut oil or baking spray.
- In a large bowl, mix melted coconut oil and coconut sugar until combined.
- In a small bowl mix together the flax seeds and water. Let stand.
- Mash the banana until smooth. Add the pumpkin, flax mixture, and vanilla and combine.
- Sift flour, pumpkin pie spice, baking soda and salt, add to larger bowl and mix together until just combined.
- Add white or chocolate chips, and use a cookie scoop to portion onto baking sheet.
- Bake for 16 minutes, cool on wire rack, repeat with remaining dough and enjoy! Store cookies in an airtight container in the fridge for up to a week or freeze for longer.
Notes
*The flax seed egg is in place of a regular egg. You can substitute that for 1 egg if you do not wish to make this recipe dairy free.