Free of: dairy / egg / gluten/ tree nut / peanut / sesame / soy
Vegan and safe for people with Oral Allergy Syndrome
One of my go-to easiest and quickest recipes is these allergy-friendly chewy pumpkin cinnamon cookies. These soft-baked cookies are perfect to get a taste of fall without having to take your EpiPen out of your pocket. In addition, they are a wonderful recipe for beginner bakers, and they take less than 30 minutes from start to finish.
A few tips for this recipe
These chewy pumpkin cinnamon cookies are best enjoyed straight out of the oven when the chocolate is still melting.
If you are pressed by time, set your oven to preheat and prepare your flaxseed egg before taking all the other ingredients out of your pantry. This will ensure that you can get these soft, delicious, gooey cookies ready in 28 minutes.
Usually, I get my certified gluten-free All Purpose Flour from Bob’s Red Mill. I am not an affiliate. Just a happy customer sharing my tips whenever I find safe allergy-friendly and efficient alternatives. Click here to access their website.
I am always worried when I need to buy ready-to-use ingredients, such as chocolate chips. Living with food allergies, this can either go very well or terribly wrong. Think EpiPen, hospital, or worse… One brand that has been reliable is Enjoy Life, which is why I only get my chocolate chips from them. They offer both semi-sweet and dark chocolate chips, and they are free of your TOP 8 allergens and more.
I am aware that many of you may not suffer from all 8 most common allergens. So if you do not have a tree-nut allergy, this recipe works best with unsweetened almond milk.
And if you are wondering what to do with your pumpkin puree leftovers, try out favorite chocolate cake recipe!
Commercially sold baking powder usually contains some kind of starch. This prevents premature reactions caused by humid storage conditions. Companies either use wheat starch or cornstarch. By purposefully making this recipe gluten free, I ended up using a cornstarch base baking powder. This is why I cannot claim this recipe to be corn-free.
Now it is your turn, and I hope you enjoy these Chewy Pumpkin Cinnamon Cookies as much as we do! Comment below or use the contact form to let me know how yours turned out 🙂
And if you are happy, please like and share this recipe! And go check out my Instagram for @missallergist to see if you would like the recipe to any other of my dishes.
Chewy Pumpkin Cinnamon Cookies
- 1.25 cup gluten-free whole purpose flour (or chickpea flour)
- 1/2 cup raw cane sugar
- 1 tsp baking powder (gluten-free)
- 1/2 tsp baking soda
- 2/3 cup pumpkin puree (canned)
- 1 egg replacer (1 tbsp flaxseed meal with 3 tbsp water)
- 3 tbsp plant-based milk
- 2 tbsp vegetable oil (not olive oil)
- 1.5 tsp vanilla extract
- 1/2 cup TOP-8 free chocolate chips
- 1 tsp cinnamon powder (up to 1.5 tsp)
- Preheat your oven at 350F.
- Prepare your flaxseed egg by mixing 1 tbsp of flaxseed with 3 tbsp of water and letting it sit for the next 10 minutes.
- Mix all the dry ingredients in a large bowl, except for the chocolate chips.
- Gradually add all the wet ingredients, including the flaxseed egg, to the bowl and mix well.
- Add the chocolate chips.
- Line a baking sheet with parchment paper.
- Use a spoon to shape 10-12 medium-size cookies.
- Bake the cookies for about 12 to 15 minutes.
- Let the cookies cool down on a cooling rack before eating.