gluten free vegan pumpkin chocolate chip cookies
SERVES: 30-32 cookies
  • 1 3/4 cups Sarah’s gluten free flour blend
  • 1/4 cup ground flaxseed meal
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup brown sugar
  • 1/4 cup cane sugar
  • 1/3 cup non-hydrogenated shortening
  • 1/2 cup pumpkin puree
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups Enjoy Life dark chocolate morsels
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In medium bowl, sift together flour blend, flaxseed meal, pumpkin pie spice, baking powder, baking soda and salt. Set aside.
  3. In bowl of standing mixer, cream together brown sugar, sugar and shortening, about 1-2 minutes. Add pumpkin puree, maple syrup and vanilla. Mix until blended.
  4. Add flour mixture and blend until dough comes together. Mix in chocolate chips.
  5. Using cookie scoop, place heaping tablespoon size scoops of cookie dough onto prepared baking sheet.
  6. Bake cookies 11-13 minutes. Allow to cool on cookie sheet 5 minutes. Remove from pan and place on cooling rack to cool completely.
Recipe by Sarah Bakes Gluten Free at