Chocolate Chip Pumpkin Cookies

These fluffy cookies are easy, gluten-free, vegan, and delicious!

Prep Time8

Cook Time12

Total Time20

Course: Dessert

Cuisine: American

Servings: 39 cookies

1 cup gluten-free flour mix -- I use 1/3 cup each of garbanzo flour, teff flour, and quinoa flour, but any gluten-free mix will do. If you are not gluten-free, regular flour should work fine here.
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon ground cinnamon
1/8 to 1/16 teaspoon each of cloves, nutmeg, and powdered ginger
3 tablespoons coconut sugar or regular sugar
1 tablespoon finely ground flax seed -- Important! If your flaxseed does not look like a fine powder, blend it in a blender until it does.
1/2 cup pumpkin puree -- Either homemade or store bought is fine. Don't use "pumpkin pie filling" though.
3 tablespoons maple syrup
3 tablespoons canola oil -- organic recommended
3 tablespoons water
1 teaspoon vanilla extract -- optional!
3/4 cup chocolate chips

Preheat oven to 350 degrees.
Place dry ingredients in a mixing bowl. Stir.
Add wet ingredients. Stir until mixed well.
Either scoop one-tablespoon-sized balls of dough onto nonstick cookie sheets (I like a small cookie scoop for this), or spread the dough into an eight-inch square silicone pan and smooth it out evenly. If you are making individual cookies they don't spread much, so you can space them fairly close together.
Bake cookies for 12 minutes, or the 8 inch pan for 20 minutes.
Let cool. If you made a pan of cookies, cut into 36 squares. Serve!