One-Bowl Pumpkin Chocolate Chip Cookies

i seem to always have extra canned pumpkin puree. and i’m always stocked on chocolate chips. wouldn’t say there are extra, though :) so… naturally, i combined the two using my go-to cookie recipe. it happens to be gluten free, sugar-free, and this time around, accidentally nut-free! plus, with these, there’s only one bowl to clean. pumpkin acts as a great binder to keep the fluffy center in these. i’m all about the crispy outside but gooey inside. enjoy!

Ingredients (makes 6-10 cookies)

  • 1 T ground flaxseed + 2.5 T water

  • 1 C oat flour, certified gf if necessary (make your own by blending oats into a flour)

  • 2/3 C granulated monk fruit (or sweetener of choice)

  • 2 t pumpkin pie spice

  • 1 t baking powder

  • 2/3 C pumpkin puree

  • 1/2 C sunflower seed butter (or nut butter of choice)

  • 1/4 C maple syrup

  • 1 t vanilla extract

  • 1/4 C vegan chocolate chips


  • combine your flaxseed and water and set aside to gel.

  • mix all dry ingredients until evenly combined. then, add in all your wet (including flax mixture) and stir to form a creamy, thick dough. finally, fold in chocolate chips.

  • chill in the fridge for at least one hour to firm up.

  • preheat oven to 350F. as it’s warming up, roll your dough into cookie balls and place onto a nonstick baking sheet.

  • bake for 11-13 minutes, until lightly browned on top. allow to cool totally to solidify (at least 30 minutes) before eating.