Vegan Pumpkin White Chocolate Chip Cookies (Gluten-Free, Allergy-Free)
These Vegan Pumpkin White Chocolate Chip Cookies are perfectly soft, chewy, subtly sweet, and spiced! Gluten-free and allergy-free, these healthy dairy-free white chocolate pumpkin cookies are just 10 simple ingredients, baked in 15 minutes, and are an easy, delicious, seasonal treat everyone will enjoy!
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Total Time: 30 minutes
- Yield: 12 Cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
- 1 1/2 Cups Gluten-Free All-Purpose Flour
- ½ Tsp Baking Soda
- 1/2 Tsp Baking Powder
- 1/4 Tsp Salt
- 1 Cup Brown Sugar Sweetener (or preferred dark or light brown sugar)
- 6 TB Pure Pumpkin Puree
- 1/2 Cup (1 Stick) Vegan Butter (melted)
- 1 to 2 Tsp Pumpkin Pie Spice
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
- ¾ to 1 Cup Allergy-Free White Chocolate Chips
Instructions
- Add the gluten-free flour, baking powder, baking soda, and salt to a large mixing bowl, whisk together, and set aside.
- Melt your vegan butter in a small bowl before adding in the brown sugar and vanilla. Mix together until the sugar is melted in.
- Next, add the pumpkin puree to the hot mixture and mix it until smooth and there are no lumps.
- Now pour the wet mixture into the bowl of gluten-free flour and gently mix the cookie batter until smooth and combined.
- Fold in the white chocolate chips, careful not to overmix the batter.
- Freeze the cookie batter for about 10-15 minutes while you preheat the oven to 350°F.
- Line two baking sheets with parchment paper or Silpats and scoop out 2-tablespoon sized cookie mounds for 12 large cookies, (or 1-tablespoon sized cookie mounds for 24 small cookies), using a cookie scoop. Bake one sheet of cookies at a time, leaving the remaining cookie dough in the freezer.
- Bake the cookies in the preheated oven for about 15-16 minutes, just until they are slightly golden brown.
- Remove the cookies from the oven and press in a few extra white chocolate chips on the still-warm cookies, while they cool slightly on the baking sheet before you transfer them to a wire rack to cool completely.
Notes
Storage: After you've allowed the cookies to cool completely on a wire rack, you can store the cookies in an airtight container for 4-5 days at room temperature or up to a week in the fridge.
Reheat: If you want the cookie to feel warm and the chocolate to be melty from the oven again, give the cookies a quick warm in the microwave for 20-30 seconds.
Freezing: Once your chocolate chip cookies have cooled completely, wrap each cookie tightly in wax paper and then stack them flat in a ziplock bag with the air squeezed out to freeze. Alternatively, you can freeze the cookies in a single layer on a baking sheet with parchment paper. Then transfer the frozen sold cookies into a large Ziplock bag. Use cookies within 6 months for quality.
Nutrition
- Serving Size: 1 Cookie
