Name: White Chocolate Chip Pumpkin Cookies
Prep time: 15 min
Cook time: 18 min
Total time: 65 min
Ingredients: 1 1/2 cups almond flour; 1/2 cup tapioca or cassava flour; 1/3 cup pumpkin puree; 1/3 cup coconut sugar; 1/2 cup raw cashew or almond butter; 3 tbsp maple syrup; 2 flax eggs; 2 tbsp melted coconut oil; 3 tsp pumpkin spice; 1/2 cup dairy free white chocolate chips

White Chocolate Chip Pumpkin Cookies {Vegan, GF}

When you’re craving a delicious treat to go with your coffee or chai latte, you need to make these white chocolate chip pumpkin cookies! They are nice and crunchy on the outside, and soft on the inside I also highly recommend adding mini white chocolate chips because they make these cookies a little extra. These pumpkin cookies are dairy, gluten, grain, and mostly refined sugar-free! Definitely save these to bake over the weekend because I know you will love them too!

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Why you will love these cookies

They have the right amount of pumpkin spice flavor which pairs perfectly with the white chocolate.
They are crunchy on the outside and soft on the inside.
They are dairy, gluten, grain, and mostly refined sugar free.
They are the perfect fall cookies to enjoy with your morning latte.
They are pretty simple to make.
They are made with healthier for you ingredients.

What you will need

Almond Flour – This is one of my favorite gluten free flours because it works well in many recipes. It is also higher in fiber and protein compared to other gf flours.

Tapioca Flour – Combining the almond flour with tapioca flour makes the cookies have more of a dense texture. You can also use cassava flour if you don’t have tapioca flour.

Pumpkin Puree – This ingredient makes these cookies perfectly moist!

Coconut Sugar – This is a great unrefined sugar that contains more vitamins and minerals. It has a brown sugar like taste and goes geat in baked goods.

Maple Syrup – I like to add a touch of maple syrup to these cookies because it helps with the soft gooey texture.

Coconut Oil – This is a great oil for baking and provides healthy brain boosting fats.

Raw Cashew Butter –

Pumpkin Spice – A pumpkin cookie always taste better with a little pumpkin spice!

Flax Eggs – To make these egg free and vegan, you can use flax eggs or another egg substitute. A flax egg is 1 tbsp ground flax mixed with 2 tbsp water.

DF White Chocolate Chips – I like to use the mini white chocolate chips from Enjoy Li fe.

Vanilla Extract – This is a must for a delicious flavored cookie!

How to make the white chocolate chip pumpkin cookies

First, in a bowl, whisk together the almond flour, tapioca flour, coconut sugar, and pumpkin spice. In a separate bowl, mix together the pumpkin puree, cashew butter, maple syrup, melted coconut oil, flax eggs, and vanilla extract.

Then, fold in the dry ingredients with the wet ingredients and mix together until a dough consistency. After the cookie dough has chilled, take it out of the fridge and use a 1/4 cup round scoop to scoop out about 9 cookies.

Next, place the cookies on a parchment paper lined baking sheet spaced apart evenly. Press the top of the cookies down slightly and then bake for 15-18 minutes at 350 degrees. (if you want crunchier cookies bake for a few minutes longer.) Let the cookies cool down for a few minutes before enjoying!

Other recipes you will enjoy

Pumpkin Muffins with Cream Cheese Frosting

Caramel Apple Magic Cookies

Pumpkin Spice Cold F oam Latte

White Chocolate Chip Pumpkin Cookies

colorfulsuperfoodie

When you're craving a delicious treat to go with your coffee or chai latte, you need to make these white chocolate chip pumpkin cookies! They are nice and crunchy on the outside, and soft on the inside I also highly recommend adding mini white chocolate chips because they make these cookies a little extra. These pumpkin cookies are dairy, gluten, grain, and mostly refined sugar-free! Definitely save these to bake over the weekend because I know you will love them too

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Prep Time 15

Cook Time 18

Chill time 30

Total Time 1 5

Course Baked Goods, Dessert

Cuisine American

Servings 9

Equipment

1 baking sheet
Parchment paper

Ingredients

1 1/2 cups almond flour
1/2 cup tapioca or cassava flour
1/3 cup pumpkin puree
1/3 cup coconut sugar
1/2 cup raw cashew or almond butter
3 tbsp maple syrup
2 flax eggs
2 tbsp melted coconut oil
3 tsp pumpkin spice
1/2 cup dairy free white chocolate chips

Instructions

In a bowl, whisk together the almond flour, tapioca flour, coconut sugar, and pumpkin spice.
In a separate bowl, mix together the pumpkin puree, cashew butter, maple syrup, melted coconut oil, flax eggs, and vanilla extract.
Fold in the dry ingredients with the wet ingredients and mix together until a dough consistency.
Fold in the white chocolate chips and then put the cookie dough in the fridge to chill for 30 minutes.
After the cookie dough has chilled, take it out of the fridge and use a 1/4 cup round scoop to scoop out about 9 cookies.
Place the cookies on a parchment paper lined baking sheet spaced apart evenly. Press the top of the cookies down slightly and then bake for 15-18 minutes at 350 degrees.
Let the cookies cool down for a few minutes before enjoying!