Ooey gooey vegan chocolate chip pumpkin cookies that are gluten free and low in sugar for a delicious fall treat!

Theme of the month: pumpkin on repeat, with a healthy dosing of CHOCOLATE CHIPS! Following that theme to a “t,” I might add, with these beautiful gluten free vegan chocolate chip pumpkin cookies!

Remember that recipe I chatted about on my Instagram the other week that was ALMOST there, but not quite? Well, I solved that issue very quickly! Swapped out the traditional gluten free flour (to be honest, I never knew how to bake with flours, only paleo flours, so that was mistake #1 when working on that old recipe!) and added in some maple syrup for just a hint of sweetness (really did not use a lot!) to make these beautiful and doughy, gooey and ooey, chocolatey and delicious Halloween-themed cookies!

Don’t ya just love pumpkin? I swear I might actually turn orange by the end of October, but hey, at least I’ll look tan! If you don’t like cookies, then believe me, I have more recipes on deck, but trust me, you’re going to love these! They only require a few ingredients, most of which you probably have on hand (especially if you’re into the fall holidays like me!), and one bowl. Yep, that easy! And the best part is that it’s safe to eat the dough raw, so have at it 😉

One big tip that I think was a game changer for the appearance of the cookies: chilling the dough! I chilled it for only 20 minutes, and I think it was the perfect amount to make them just melt onto the pan! It’s funny because I’ve never tried that trick before, and I was always wondering, how do people get their cookies to look just so darn perfect!?

Problem. Solved.

So these key ingredients you ask?

I also throw in some sea salt and vanilla, along with some baking soda and potato starch, because ya know, you want them to look and taste like cookies, right?

Needless to say, this recipe will probably be on repeat for me, along with pumpkin pie, pumpkin bread, pumpkin lattes (homemade of course!), and hmmmmm pumpkin oatmeal? What else am I missing pumpkin wise? If you think of anything, feel free to drop me a line! You know what would be really good? Pumpkin cookie ice cream sandwiches! YES! Okay next time, with a homemade ice cream recipe! Stay tuned!

Did you like this recipe?! If so, let me know by sharing it on Instagram, commenting down below, or pinning it to your recipe page on good ol’ Pinterest! Be sure to tag me @the_bananadiaries and use the hashtag #iyamlove so that I can see your beautiful creations!

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Gluten Free Vegan Chocolate Chip Pumpkin Cookies

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  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Cuisine: American


Ooey gooey vegan chocolate chip pumpkin cookies that are gluten free and low in sugar for a delicious fall treat!


  • 1 cup cassava flour
  • 1/3 cup coconut oil (melted)
  • 2 tbsp maple syrup (can sub in honey)
  • 3/4 cup pumpkin puree
  • 1 tbsp pumpkin pie spice (can use a blend of cinnamon, nutmeg, ginger, and cardamom)
  • 2 tbsp cashew butter (can sub in another nut or seed butter)
  • 1/2 tsp sea salt
  • 1 tsp vanilla bean seeds or 1/2 tsp vanilla bean powder
  • 1 tsp baking soda
  • 1/2 tsp potato starch
  • 1/2 cup chocolate chips


  1. In a large mixing bowl, mix together all dry ingredients (flour, spice, sea salt, baking soda, potato starch).
  2. Add in all wet ingredients to dry and combine thoroughly.
  3. Fold in chocolate chips (add more if desired), and cover the bowl before placing the fridge.
  4. Chill dough for 20 minutes and turn on the oven to preheat to 350F.
  5. Remove the dough from the fridge and roll into small 1-inch dough balls onto a baking sheet.
  6. Place in the oven and bake for 12-15 minutes.
  7. Remove and let cool.