My gluten-and-dairy-eating family loved them. These are so good they won a friendly cookie contest next to other glutinous and dairy- filled cookies! Here is a great resource that you may find helpful when freezing your dough! Step up the cozy factor by enjoying them with a Pumpkin Spice Latte or glass of dairy-free milk. The substitutions I made were that I used a combination of coconut and sorghum flours in place of the almond flour, I used 2 Tbsp melted coconut oil and 1 Tbsp grapeseed oil instead of 3 Tbsp coconut oil I used coconut sugar in place of the organic brown sugar and added a bit more sweetener in the form of monk fruit sweetener, I doubled the chocolate chips (!) I baked for 12 mins & I think any longer they would have burned. (almond flour works best here as opposed to almond meal, which would give these more crunchy texture and nutty flavor // if avoiding nuts, see notes*). Super good! Great recipe thanks! Into cookies? Let us know if you try it! Bake for 14-16 minutes or until the edges are slightly golden brown and they’ve expanded. To the aquafaba, add the pumpkin butter, oil, and vanilla (optional) and beat or whisk to combine. Let us know if you give it a try! Place cupcake liners in a standard, 12-muffin pan.Set aside. What can I use instead of almond flour? I successfully use aquafaba from canned great northern beans as well! Sure – you can sub the aquafaba with the same amount of egg whites. These are super yummy! Seriously my favorite cookie right now. Add more dry ingredients to compensate if needed. I’d love to make these but don’t have access to some of the flours used to make the gluten free flour blend, can you substitute it with anything else? Or do you just meant to pick one? We’re so glad you enjoyed them! Thank you Dana! Maybe more oats? I tried these cookies with my first attempt with aquafaba. Made a few substitutes like you suggested and they still tasted great! Though the dough may be a little more firm than if only refrigerated for 30 minutes (due to the coconut oil). You will not be subscribed to our newsletter list. As for burning on the bottom, we’d suggest making sure to place them on the center rack in the oven and maybe play with reducing the temperature slightly and/or cooking for less time. One time I tried the reciepe with only coconut flour: did not work at all! Thanks so much for sharing! Love this recipe! Also, love the pumpkin butter recipe. Thanks for sharing! Definitely need a mixer to get soft peaks with the aquafaba, otherwise super easy. If I were to rate the end result, I’d give them 3 stars, but I don’t want to give it an official rating because the issues might be due to my substitutions and it would be unfair for that to reflect poorly on the recipe. Any tips or ideas where i might be going wrong? She said these are good but not really. The flavor of almonds and sesame seeds stands out more. If you can eat eggs you could try subbing the aquafaba with 1 small chicken egg. Question – how long do you think the batter would last in the fridge/freezer? Thanks so much for the lovely review! Thanks so much for the lovely review and for sharing your modifications! I am a current flexitarian…mainly avoiding gluten and dairy. Sub in a 1:1 ratio. Let us know if you try it! We wouldn’t recommend using just coconut flour, but you could us a blend of oat flour, coconut flour, and ground flax or sesame seeds. I used whole chia seeds as I have done this in other recipes with fairly consistent and good results. Once again, thank you for the recipe! They looked different though, but who cares ;-) thank you for the recipe. Thanks so much! The best cookies I’ve ever baked :). I don’t buy canned beans but rather cook my own. Just made these for dessert and they are delicious!! Add the pumpkin … I am gluten free but not vegan, is there anything I can do to make it more moist? Would you divide 1 1/4 into thirds for equal amounts of the 3 subs for 1 1/4 cups total? Hi Mia, we think the all purpose flour was likely the issue as it is more absorbent. Hi! Hope that helps! :), We’re so glad you enjoyed them and that you find that feature helpful. xo. Thanks so much for sharing! Let us know if you give it a try! Will definitely make again. I’ve tried dozens of gf/v chocolate chip cookies and these are BY FAR my favorite!! The cookies themselves were alright, but somewhat biscuit-y. My question is: can I make these w/o almond flour? Let us know how it goes! xo. Is there any way I could make this without aquafaba? Thanks so much for sharing, Erica! if so would I need to include water when mixing? Otherwise, maybe a flax egg, but it probably won’t have the same fluffiness. Hey there! We baked them for 12 min & they got perfectly crispy (per the kids’ request). These sound amazing !! The batch with eggs was moister; the one with egg replacer was dryer. … The cookies will likely be more dense. And the cookies themselves had an amazing flavour. I used one tablespoon pumpkin purée and one tablespoon cashew butter instead of pumpkin butter. Let us show you how it’s done. Bake for 12-15 minutes or until the edges are golden brown. The perfect treat for fall and beyond! Amazing flavor combinations! But by day two, they’ll be more tender and pillowy (and the flavor gets even better!). Remove from oven and let cool for 5 minutes on the baking pan before serving. Scoop chilled dough into roughly 2-Tablespoon amounts (I like. I used vegan chocolate chunk pieces instead of chips but they still held together fine. Another amazing recipe! My husband, who’s an amateur gourmet cook, devoured them! I’d say a mix of coconut sugar and maple syrup would be best. Perfect for breakfast or an afternoon treat! My go to choco chip cookies! Keep the recipes coming! Did you press them down into discs before baking? This No-Bake Vegan Chocolate Pumpkin Cheesecake has layers of chocolate and pumpkin spice cashew-based cheesecake, on top of a chocolate… Read More Chocolate Chip Vegan Pumpkin Bread (Gluten Free + Refined Sugar Free) ❤️, We’re so glad you enjoyed them, Michelle! If oil-free, can I sub with more aquafaba? In a separate mixing bowl, … LOL. Super moist, simple, and the perfect fall breakfast or snack. Next time can you leave a rating? I followed the recipe almost exactly, down to making pumpkin butter and mixing pumpkin pie spice from the recipes linked. I noticed in another recipe you subbed aquafaba for flaxseed. Need help? I followed this one exactly except for the aquafaba. In place of oil you could use a nut butter or applesauce instead. I baked them for 16 minutes because the edges weren’t browning. These were awesome! If your cookies come out dry and are not browning like they should, you’ve likely added too much flour. Husband and I just ate three cookies each; I’m not confident any of the remaining five will see tomorrow! I’m trying another recipe this week. I love how these use almond flour!! Thanks so much! We’d strongly suggest sticking to a gluten-free blend. Have a question? Let us know if you give that a try! Hi Xenia, if not vegan, maybe 1 large or 2 small eggs or 1/4 cup whipped egg whites? My husband who loves all things dairy is always in disbelief when I make these recipes. Hi Cathy, we haven’t tried that, so we can’t guarantee results. I am not sure if I baked them too long? Hi Jae, we haven’t tried that, but it might work! xo. Thanks for sharing =). Sooooo yummy!! Will make again :). Store completely cooled leftovers in a loosely sealed container at room temperature up to 3 days, in the refrigerator for 4 days, or in the freezer for 1 month. Grease a baking sheet or line with parchment paper. You could try something called Orgran Egg Replacer, it’s a powder mix so it last ages. With an egg, however, it may work. https://bakerbynature.com/the-most-wonderful-vegan-chocolate-chip-cook Minimalist Baker's Everyday Cooking: 101 Entirely Plant-based, Mostly Gluten-Free, … This looks super yummy. , Such a lovely gift, Jan! love all your creations and love to play around wit them as well.. :D. I doubled the recipe but otherwise followed it as written. Thanks so much for sharing this recipe for healthy delicious cookies! Any idea why the dough balls didn’t spread out into flatter cookies? Although I adore chocolate, I think these would also be delicious with currants, craisins, or sultanas. Is there an option to make these with regular GF flour? Thanks for sharing! Whoop! It’s my second time turning to this recipe (first time modifying) and I love it time and again! They look so good! The only sub I made was grapeseed oil instead of avocado oil. We haven’t tried it, but we don’t see why not! Let us know if you give it a try. All eaters are welcome. We haven’t tried that, but think it should work! We used egg whites instead of the aquafaba (she was worried to try it and we didn’t have enough almond flour to do two batches). Let us know how it goes with the new brand of chickpeas! These have an excellent taste. My boyfriend and his friends couldn’t tell they were GF & V, my go to cookie recipe :). Let us know if you give it a try! Maybe that’s why the cookies were hard to form. Thanks so much for the lovely review! These are close to the best cookies I have ever made. I noticed that the dough was a little bit tough and dry. If not, what else could I use…? When you click on it it just nowhere to be found (404 error). I ate the entire batch myself within 2 days! Otherwise we wouldn’t recommend trying these with oat flour or coconut flour or the texture will be off. Nov 13, 2020 - Recipes featuring a favorite flavor: chocolate! Sorry for any inconvenience! Help!! We had an issue we were resolving, but it should be fixed now! Just perfect if you don’t like things too sweet. Cheers, friends! I think I will add more pumpkin butter to my next batch of cookies, as mine were a little drier than I like them. I used ice cream scoops to measure the cookies (the kind that scrapes for easy scooping) and tucked about a teaspoon or two of peanut butter inside the cookie and pinched it shut before plunking it onto the cookie sheet. This will be my go-to recipe to tweak as desired. Is it possible to sub the aquafaba for something else? Got it- ?. You’ve done it again, Dana! Add the thickened flaxseed mixture and stir to incorporate. We’re so glad you both enjoy them, Holly. I used ice cream scoops to measure the cookies (the kind that scrapes for easy scooping) and tucked about a teaspoon or two of PB inside the cookie and pinched it shut before plunking it onto the cookie sheet. Because these cookies don’t call for egg, I find that under baked tastes just fine and makes them pleasantly soft. In a medium sized mixing bowl, combine flour, oats, sugar, baking powder, salt, and spices. :) TIA. Also, here’s our guide to GF flours for more information: https://minimalistbaker.com/guide-to-gluten-free-flours/. The cookies are crumbly, and some cracked while baking. Would appreciate any helpful comments. :) Thanks so much. Do you have a substitution for the oil in the recipe? If anything they’re on the sweet / sticky side? Notify me of followup comments via e-mail. (we prefer almond flour // if nut-free you could try a seed meal/flour), finely shredded (desiccated) unsweetened coconut, (or you could try subbing more almond meal, oats, or even a GF flour blend), packed organic brown sugar or muscovado sugar, (or sub coconut sugar, but we prefer brown sugar for best texture), (or sub pumpkin purée, but know it will have less flavor and be more soft & tender // or sub a pumpkin-flavored nut butter! I added a couple of tablespoons of sesame seeds and a little extra Aquafina and an extra tablespoon of coconut oil to balance moisture. Have you made these? Preheat oven to 350ºF. But if you absolutely cannot wait (I mean, like you just can’t), march bravely onward toward baking. . Otherwise, maybe a flax egg, but it probably won’t have the same fluffiness. All the ingredients were on hand in my cupboard—including just enough almond flour that needed to be used. Bookmarking these to make again! Ingredients 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written) 1/2 cup pumpkin puree 1 cup almond milk (or sub buttermilk and omit lemon juice) 1 Tbsp lemon juice 1/2 cup brown sugar 2 Tbsp olive or avocado oil 1 tsp vanilla extract 1 … How would you recommend that I go about mixing the two so that it doesn’t taste too much like an almond cookie? If we don’t have ingredients to make the gluten-free flour, is there a suggestion of a blend we can purchase that you think would work? Next time I will double the recipe! Good luck! I just find they’re easier to work with (and bake better) when chilled. How many eggs would I use instead of aquafaba? Thank you! We haven’t tried either though so can’t guarantee results. but I whipped my next 1/4C of aquafaba and compensated for the additional liquid by adding about an 1/8C of coconut flour. Try either applesauce or nut butter. To see what is included in our DIY gluten-free blend, click the link in the recipe. True story: When we shared these cookies with a friend, she had to hide them from her family because they didn’t trust themselves around the whole batch. We’re so glad you enjoy it, Susannah! When guests are on their way over, nothing serves to impress like mini … Check out this tutorial! These are incredible – perfectly spiced, nice and chewy from the oats, and an ideal amount of chocolate. See more ideas about Eat, Recipes, Food. This was easy and super delicious! I definitely will be making these again though. Used 1/4C Just Egg in place of the aquafaba. These cookies benefit from a brief 30-minute chill before baking. The best blend you can buy is probably Bob’s Red Mill 1:1 GF blend, OR the cup 4 cup blend. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Have a question? Whenever I make these I taste some sourness that I’m guessing comes from the aquafaba – none of my other ingredients were spoiled. OMGeeeeee can’t wait to try this recipe! Thanks once more! Hey Dana! Xo, is there a way to sub out the aquafaba? Let us know if you do! But perhaps 1 large or 2 small eggs? Let us know if you try it! Could you substitute the brown sugar for something else? So we could enjoy them more often. Tender, wholesome pumpkin cookies studded with rolled oats and vegan chocolate chips. So pumped to make these. We’re so glad you enjoy them, Robyn! I made these cookies 2 weeks ago and I am making them again today. Thank you for sharing another wonderful recipe! I made these today and this recipe is a keeper! Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. I’m vegetarian but always looking for good vegan baking recipes, and this one hits the spot! The result was a dream! These gluten free cookie is delicate, moist and holds together well. We are so glad you enjoyed them! Hi there, They come out perfect every time! I made two batches. My daughter can’t eat wheat, eggs, or dairy so this was right up our food alley. I decided to use an egg instead of the aquafaba. However, after I added the coconut oil and vanilla to my aquafaba it began to deflate. And for that quintessential fall flavor, we added pumpkin pie spice! Can I have a measurement on that? 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