These gluten free pumpkin chocolate chip cookies are a healthy, kid-friendly fall dessert recipe. They’re perfect for holiday parties and bake sales!
If I could have just one healthy treat during fall, it would be these gluten-free pumpkin chocolate chip cookies. From September to November every year, my oven yields batch after batch of these autumn goodies.
I’ve made these cookies for bake sales and moms with new babies, friends going through hard times and classroom parties. But I always have an ulterior motive – I keep part of each batch for my family.
When I started making these cookies several years ago, I used 1 1/2 cups of white sugar. I now use 3/4 cup of maple syrup, and they’re perfectly sweet. So many recipes call for way too much sweetener, so it’s a good idea to keep cutting down on the amount of sweetener in a recipe until you get your dessert to be just sweet enough.
These are much healthier than traditional chocolate chip cookies, and the cinnamon pumpkin flavor makes them the perfect fall dessert.
Pumpkin Chocolate Chip Cookies
These gluten free pumpkin chocolate chip cookies are a healthy, kid-friendly fall dessert recipe. ($.47 per serving)
Preheat the oven to 350 degrees.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.
In the bowl of a stand mixer, combine the eggs, banana, maple syrup, coconut oil, pumpkin puree, and vanilla extract.
Add the dry ingredients to the wet ingredients, and mix to combine. Stir in the chocolate chips.
Drop heaping tablespoons of dough onto a cookie sheet and bake for 10-12 minutes, until the cookies begin to brown.
Cool on a wire rack.
Gluten Free Pumpkin Chocolate Chip Cookies Price Breakdown
This recipe costs $6.25 to make, and it yields 40 cookies. This comes out to $.47 per serving (3 cookies). These pumpkin chocolate chip cookies are the classic flavor of fall, and they’re a healthy dessert that kids and adults will love.
And try my gluten free chocolate chip pumpkin bread for another variation on this delicious theme.
Note: This post was originally published in 2013. The photos and text were updated in 2018.