I know it is the middle of summer, but I love pumpkin all year round. I especially love pumpkin when it is paired with chocolate because chocolate makes everything better!

These Almond Flour Pumpkin Cookies are so good that I have been making them almost every day! There is something so nostalgic about biting into a soft pumpkin cookie that is filled with melted chocolate chips and warm cinnamon flavor. This recipe could not be any easier to make, and utilizes healthier ingredients that you can feel good about splurging on!

why this recipe works

This recipe utilizes a combination of almond flour and oat flour to create a soft, chewy, and naturally gluten-free cookie. Almond flour has a high-fat content. This works wonders in healthy baking to create rich and moist treats like this Vegan Chocolate Banana Bread.

Canned pumpkin not only gives these cookies their delicious flavor but also works as an egg replacement in vegan baking. Pumpkin ensures these cookies are perfectly soft and flavorful.

These cookies get their sweetness from the combination of maple syrup and chocolate chips. After a lot of recipe testing, I found that 1/4 of a cup of maple syrup adds the perfect amount of sweetness.

Pumpkin pie spice and cinnamon work together to ensure that these little gems are filled with warm and comforting flavors in every bite. If you do not have pumpkin pie spice on hand, you can make your own by combining 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/4 a teaspoon of ground ginger, and 1/8 a teaspoon of ground cloves.

Looking for more pumpkin recipes? Try out this Amazing Vegan Pumpkin Bread and these Pumpkin Oatmeal Cookies.

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Pumpkin Almond Flour Cookies

Course Dessert

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Ingredients

• 1 cup almond flour
• 1/2 cup oat flour made by processing oats in a blender until flour consistency is reached
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon cinnamon
• 1/2 cup canned pumpkin
• 2 tablespoons melted coconut oil
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla
• 1/3 cup of chocolate chips plus more for topping

Instructions

• Preheat oven to 350 degrees and line a baking sheet with parchment paper.
• Combine the first 7 dry ingredients in a medium bowl and stir until evenly combined. Add the rest of the ingredients (aside from the chocolate chips) and stir until evenly incorporated. Stir in chocolate chips.
• Measure out cookie dough with a tablespoon and evenly place on a baking sheet (these cookies spread a little but not too much). Bake for 8-10 minutes until the bottoms are a light golden brown. Allow cookies 5 minutes to cool on the tray before transferring to wire rack. Enjoy!

The post Almond Flour Pumpkin Cookies appeared first on Splurge with Ella.

It’s finally starting to feel like fall! Fall is one of my favorite seasons for many reasons: the crisp air, oversized sweaters, colorful trees, but above all, the pumpkin desserts! In my opinion, there is no better way to celebrate fall than with pumpkin cookies, and I am pleased to tell you that these cookies are everything that a pumpkin cookie should be. The hints of warm cinnamon and pumpkin spice alongside rich dark chocolate chips create a magical (and addicting) flavor combination. I am not kidding around when I say these babies are addicting…I have made this recipe three times in one day because they seem to disappear instantly!

These cookies are not only delicious, but they are SO easy to make. No mixer required! If you have two bowls and a few minutes to whisk together the ingredients, you have everything you need for these cookies! This makes these cookies the perfect dessert for any occasion, and I promise people will be begging you for the recipe.

These cookies are:

Soft and Chewy

Filled with pumpkin flavor and chocolate chips

Easy to make

(Secretly) VEGAN

Why this recipe works

These pumpkin chocolate chip cookies have two key ingredients that help to create their soft, moist, and chewy texture: Oats and Coconut oil. What replaces the egg in these (secretly) vegan cookies? The pumpkin! Yes, pumpkin is a wonderful egg replacement in vegan baking, and it also happens to be the key flavor profile in these cookies!

I promise you will instantly fall in love with these cookies and no one would ever know that these little gems are vegan. Put a plate of these on any dessert table and they will most definitely be the star of the show! If you’re looking for more vegan cookies, try out one of my other favorites: Healthy Peanut Butter Cookies.

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Vegan Pumpkin Chocolate Chip Cookies

These cookies are thick, chewy, and filled with pumpkin flavor.

Course Dessert

Prep Time 7 minutes minutes

Cook Time 9 minutes minutes

Servings 18

Ingredients

• 1 1/4 cups flour I like to use all purpose
• 1 1/4 cups whole oats
• 3/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin spice
• 1/2 cup white sugar
• 1/4 cup dark brown sugar
• 2 tablespoons almond milk slightly warm so it does not solidify the coconut oil
• 1/2 cup melted coconut oil
• 1/2 cup pumpkin
• 1/2 teaspoon vanilla
• 1/3-1/2 cup chocolate chips vegan if desired

Instructions

• Preheat oven to 350 degrees. Whisk first 8 dry ingredients until well combined.
• Whisk almond milk, pumpkin, melted coconut oil, and vanilla until well combined.
• Add the wet ingredients into the dry and stir until just combined.
• Add the chocolate chips.
• Drop heaping tablespoons of dough into a nonstick cooking sheet and bake in preheated oven for 9-12 minutes or until puffy and bottoms are golden brown. Cool on wire rack and enjoy!

The post Oatmeal Pumpkin Chocolate Chip Cookies appeared first on Splurge with Ella.