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Wife Mama Foodie

Making Healthy Taste Good

cookies, gluten-free, vegan

November 30, 2020

Best Chewy Chocolate Chip Cookies {vegan + gf options}

These chocolate chip cookies are everything the perfect cookie should be—soft, thick, and chewy! They have basic ingredients and don’t require chilling! They’re also naturally egg free and can easily be made dairy-free and gluten-free by using the alternative ingredients listed.

Best Chewy Chocolate Chip Cookies | Vegan friendly with gluten-free option
Thanksgiving came and went, and then just like that, it’s cookie season! I can’t think of another cookie I’d rather kick off the season with, than one of my faves—the classic chocolate chip cookie! I realize I already have quite a few chocolate chip cookie recipes here on the blog, many of which are naturally sweetened and grain/gluten, dairy, and egg free, as well as vegan friendly, but these are more traditional. This recipe uses butter (coconut oil is a good dairy-free substitute) and a combo of brown and white sugar, like classic recipes (albeit with less sugar than those recipes call for), which gives them that traditional flavor we all know and love.

These cookies just happen to be egg free, which depending on the fat used, means they can be made vegan friendly. Believe it or not, eggs aren’t always necessary in baked goods. I’m not vegan, but I try to make recipes as simple as possible. If a recipe doesn’t need eggs, I omit them, and sometimes prefer the taste and texture even more!

Best Chewy Chocolate Chip Cookies | Vegan friendly with gluten-free option
These cookies are thick with a soft, chewy center. The trick is to use an ice cream scooper (or 1/4 cup) to measure out each cookie, so they’re not only uniform in size, but nice and large, like you might find at a bakery. I top my mounds of cookie dough with a few extra chocolate chips/chunks so when each cookie spreads in the oven, some chocolate pieces still show on top. I think it makes them pretty and also lets people know what kind of cookie they’re getting!

Best Chewy Chocolate Chip Cookies | Vegan friendly with gluten-free option
Best Chewy Chocolate Chip Cookies | Vegan friendly with gluten-free option
These cookies are lightly sweetened, chewy, and just perfect, in my opinion! They’re very delicious, whether you use butter or coconut oil and regardless of the fact that they don’t contain eggs. If you’re a fan of chocolate chip cookies, they’re definitely a must-try and a delicious way to begin all of your holiday baking!

Enjoy!

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Best Chewy Chocolate Chip Cookies


★★★★★

5 from 3 reviews

  • Author: Joscelyn Abreu
  • Total Time: 15 mins
  • Yield: 10-12 large cookies 1x
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Description

These chocolate chip cookies are everything the perfect cookie should be—soft, thick, and chewy! They have basic ingredients and don’t require chilling! They’re also naturally egg free and can easily be made dairy-free and gluten-free by using the alternative ingredients.


Ingredients

Scale
  • 1/2 cup melted unsalted butter or coconut oil
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1/4 cup milk of choice or water
  • 1 teaspoon vanilla extract
  • 1 2/3 cups all-purpose flour or gluten-free measure for measure flour blend (*Not packed cups. See notes on how to measure flour accurately)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet or dark chocolate chips/chunks, plus more for top (use dairy-free if needed)

Instructions

  1. Line a large baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, blend melted butter/coconut oil together with sugars. Beat in milk and vanilla.
  3. Slowly beat in flour, along with the baking soda and salt, just until creamy.
  4. Stir in chocolate chips. Let dough sit for a few minutes while you preheat the oven to 350ºF.
  5. Using an ice cream scooper or 1/4 measuring cup, scoop cookie dough out onto the prepared baking sheet, leaving several inches in between each mound of dough for spreading. Place a few chocolate chips/chunks on top of each mound (optional), then bake for 15-18 minutes, just until cookies have browned around the edges. Careful not to over bake. If you make smaller cookies, adjust time accordingly.
  6. Remove and let cool before serving. Makes about 10–12 large cookies.

Notes

*How to measure flour more accurately—Never pack flour into the measuring cup. If you pack the flour, you can end up with several tablespoons more flour per cup, which can make your baked goods more hard, dry, and crumbly. In order to ensure light and tender cakes, cookies, etc., first fluff the flour in the bag/container, then spoon flour into your measuring cup. Resist the urge to pack the flour or tap the cup on the counter; you want it to stay airy. Finally, level the top off with the back of a knife. Now it’s ready to be used in the recipe.

  • Cook Time: 15 mins
  • Category: Cookies, Gluten Free, Vegan

Did you make this recipe?

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You may also enjoy these recipes:

Vegan Gluten-Free Chocolate Chip Cookies

Vegan Gluten-Free Chocolate Chip Cookies

Vegan Chocolate Chip Muffins

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Vegan Chocolate Chip Spelt Cookies

December 4, 2019

Vegan Gluten-Free Chocolate Chip Cookies

These chocolate chip cookies are not only delicious, but also vegan friendly, gluten free, grain free, and naturally sweetened with coconut sugar! 

Vegan Gluten-Free Chocolate Chip CookiesKicking off the holiday cookie season with one of my faves—chocolate chip cookies! And these aren’t just your average chocolate chip cookies. They’re both wholesome and delicious, made free of grains, gluten, dairy, eggs, and refined sugar.

Yet they’re just as scrumptious as their gluten and dairy filled counterpart!

Vegan Gluten-Free Chocolate Chip CookiesVegan Gluten-Free Chocolate Chip Cookies Vegan Gluten-Free Chocolate Chip CookiesYou can hoard these babies all to yourself (hey, you’ll get no judgement from me! 😉) or you can share them by layering the ingredients in a pretty jar and gifting them to your family and friends so they can make a fresh batch for themselves! Easy “Cookie in a Jar” tutorial link below!

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Vegan Gluten-Free Chocolate Chip Cookies


  • Author: Joscelyn Abreu
  • Total Time: 20 mins
  • Yield: 10-12 cookies 1x
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Description

These chocolate chip cookies are not only delicious, but also vegan friendly, gluten free, grain free, and naturally sweetened with coconut sugar! Scroll down for a “cookie in a jar” tutorial to give these delicious cookies as gifts!


Ingredients

Scale
  • 2 cups (230g) finely ground almond flour
  • 2/3 cup (90g) coconut sugar (I like using golden coconut sugar)
  • 2 tablespoons (17.5g) arrowroot starch or tapioca flour
  • 1/2 teaspoon (3g) baking soda
  • 1/4 teaspoon (1.5g) of salt
  • 1/4 cup (60ml) water
  • 2 tablespoons (30ml) melted coconut oil or butter
  • 1 cup (5–6 oz) chopped chocolate or chocolate chips (I use dark or semi-sweet chocolate)

Instructions

  1. Preheat oven to 375ºF. Line a baking sheet with parchment paper and set aside.
  2. Combine dry ingredients into a large mixing bowl—almond flour, coconut sugar, arrowroot, baking soda, and salt. Stir in melted coconut oil and water and stir just until combined. Fold in chocolate chips. If mixture is too dry, add another tablespoon or two of water, just until mixture holds together. Should be the consistency of thick cookie dough.
  3. Scoop cookies out by the heaping tablespoon (or 1/4 cup for large cookies) onto the prepared baking sheet and flatten slightly with your hand or the bottom of a glass. Bake 8-10 minutes or just until cookies are golden brown. Remove and let cool fully before handling or they may break apart.
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: cookies, gluten free, vegan

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

Give these cookies as gifts with this ‘gift in a jar’ how-to!

Vegan and Paleo Chocolate Chip Cookies in a Jar

Chocolate Chip Cookies in a Jar

August 22, 2019

Simple Peanut Butter Cookies

These peanut butter cookies are simple to make and delicious. Slightly crunchy on the outside with a chewy center, these cookies are vegan friendly and include gluten free and refined sugar free options.

Simple Peanut Butter Cookies | Vegan with gluten free and refined sugar free option. I’ve loved peanut butter for as long as I can remember. I grew up eating peanut butter sandwiches on soft, white bread. Back in the day, life was simple. Buying bread wasn’t as complicated as it is today. I mean, do I buy ancient grain, sprouted wheat, sprouted grain, or whole grain?!

You could also take peanut butter snacks to school without worrying about all the food allergies that are so prevalent today. Sometimes I wish I could go back to the day where food was grown from the ground and not produced in a lab. Where we could eat whatever we wanted to without having to worry about all the allergies and sensitivities. Ugh, it’s frustrating sometimes, isn’t it?

Simple Peanut Butter Cookies | Vegan with gluten free and refined sugar free option. Simple Peanut Butter Cookies | Vegan with gluten free and refined sugar free option. Unfortunately, I still can’t tolerate dairy and gluten, but I’m glad there are alternatives out there for people who have allergies and sensitivities to certain foods. I can still enjoy treats, like these simple peanut butter cookies, made both dairy free and gluten free. They’re also egg free, refined sugar free, and can even be peanut-free using almond butter, or completely nut-free using a seed butter, like sunflower seed butter.

Simple Peanut Butter Cookies | Vegan with gluten free and refined sugar free option. The recipe is pretty forgiving, but some adjustments to the wet/dry ingredients may be needed depending on how thick/runny your nut butter is. The first batch I made I used the last half of the peanut butter in the jar, so it was kind of thick and hard. I needed to add a few tablespoons of milk to bring the dough together. The second batch I made I used a new jar and the peanut butter was really runny. I didn’t need the milk and probably could’ve even added a little more flour, as the dough was pretty soft. I left it as is and the cookies spread a bit more, but were still delicious. 

I dipped and drizzled half of the batch in dark chocolate and sprinkled a little flaked sea salt on top to make them even more decadent! It’s an optional step, but totally recommended for my fellow pb + chocolate lovers! Enjoy!

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Simple Peanut Butter Cookies


  • Author: Joscelyn Abreu
  • Total Time: 10 mins
  • Yield: about 1 1/2 dozen 1x
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Description

These peanut butter cookies are simple to make and delicious. Slightly crunchy on the outside with a chewy center, these cookies are vegan friendly and include gluten free and refined sugar free options.


Ingredients

Scale
  • 1/3 cup regular/dairy-free butter (softened) or firm coconut oil*
  • 2/3 cup creamy peanut butter (stir well before measuring if using natural peanut butter**)
  • 1 cup coconut sugar or packed brown sugar
  • 1 1/4 cups all-purpose flour or gluten-free all-purpose flour blend – I used King Arthur Flour Measure for Measure GF Flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2–3 tablespoons almond milk or other milk of choice (Only use if dough is dry and crumbly. May need to omit if your peanut butter is runny)
  • 1/2 cup dark or semi-sweet chocolate of choice, melted (optional)
  • flaked sea salt, optional

Instructions

  1. In a mixing bowl, beat the butter and peanut butter together until well combined. Mix in the sugar.
  2. Add the flour, baking powder, baking soda, and salt, continuing to mix until well blended.
  3. Depending on the peanut butter you use, you may or may not need to add the extra milk. Beat in milk if dough is dry and crumbly. Dough should be soft and hold together in a ball.
  4. If dough is too soft and doesn’t hold its shape, add another tablespoon or two of flour.
  5. Cover bowl and refrigerate for at least an hour.
  6. Preheat oven to 375ºF. Line a baking sheet with parchment paper and set aside.
  7. Scoop dough by the heaping tablespoon onto the cookie sheet about 3″ apart. Press each ball of dough with the back of a fork dipped in sugar or flour in a criss cross pattern to flatten.
  8. Bake in preheated oven for about 9–12 minutes, or just until lightly browned. Cookies will firm as they cool. Cool thoroughly before handling or they may fall apart.
  9. Optional: Melt 1/2 cup dark or semi-sweet chocolate according to package directions. Dip or drizzle cookies in melted chocolate and sprinkle with flaked sea salt
  10. Recipe inspiration: https://www.allrecipes.com/recipe/11214/eggless-peanut-butter-cookies/

Notes

*coconut oil adds a slight coconut taste and may spread more while baking.
**I’ve used natural peanut butter and, though delicious, may cause the cookies to spread more as they bake.

  • Cook Time: 10 mins
  • Category: Cookies, Gluten-Free, Vegan

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

 

You May Also Enjoy These Similar Recipes:

Healthier Peanut Butter Eggs

Healthier Chocolate Peanut Butter Eggs | Wife Mama Foodie

Fourless Peanut Butter Brownies

Flourless Peanut Butter Brownies | Wife Mama Foodie

Crunchy Honey Peanut Butter Bars with Dark Chocolate

Crunch Honey Peanut Butter Bars | Wife Mama Foodie

February 12, 2019

Linzer Cookies with Berry Chia Jam

These easy linzer cookies have cute little cutouts (use any shape you wish!) and are filled with a naturally sweetened chia jam! The cookies themselves are free of gluten, eggs, dairy, and refined sugar plus they’re vegan friendly!

Linzer Cookies with Berry Chia Jam | Gluten, Dairy, and Refined Sugar Free/Vegan Friendly
As a lover of all things pink, I look forward to Valentine’s day each year. I enjoy walking through the seasonal aisles at Target oohing and ahhing over the kitschy, but cute, love-inspired knickknacks. Not that I actually buy that stuff, but I love looking at it nonetheless! I’ve always been super practical. I remember when my hubby and I were dating, he would buy those teddy bears holding stuffed hearts, red silk roses, and heart-shaped boxes of chocolates and I would…smile and pretend to love it! 🙈 At the time, I felt bad being honest. I couldn’t say, “hey thanks, but I really have no place to put all of this stuff!”

Later, I learned he bought all of that stuff because he thought that’s what girls liked. 😂 Crazy how just a little bit of communication could have saved us both—him, lots of money and me, from having to find a place to put all of that tacky stuff! 😜

Linzer Cookies with Berry Chia Jam | Gluten, Dairy, and Refined Sugar Free/Vegan Friendly
Having been married for many years now, he knows I prefer hand-written notes to cards and I know he values time spent together over gifts. I also prefer a home-cooked meal by him over going out to eat and he enjoys homemade treats over those from the store. He particularly loves things he can enjoy with afternoon tea!

After visiting England, we have been hooked on teatime! I mean, who wouldn’t love a reason to take a break in the afternoon to enjoy tea with some sweet or savory treats? Let me tell you, these cookies are the perfect accompaniment for tea or coffee. They are similar to shortbread cookies which are sandwiched together with a simple chia jam filling. They are free of gluten, dairy, and refined sugar (just omit the powdered sugar) and are not only pretty, but so freaking good too!

Linzer Cookies with Berry Chia Jam | Gluten, Dairy, and Refined Sugar Free/Vegan Friendly Linzer Cookies with Berry Chia Jam | Gluten, Dairy, and Refined Sugar Free/Vegan Friendly
I used heart shaped cutters for these cookies, but they are not specifically a Valentine’s Day treat. Think stars for Fourth of July and snowflakes for Christmas! You can also use circle or square cutters for any special occasion. Feel free to use any fruit of your choice for the jam too. Berries are delicious, but cherries or stone fruit would work as well. And if you don’t have time to make your own jam, any quality store-bough jam will also work.

Linzer Cookies with Berry Chia Jam | Gluten, Dairy, and Refined Sugar Free/Vegan Friendly  Linzer Cookies with Berry Chia Jam | Gluten, Dairy, and Refined Sugar Free/Vegan Friendly
These cookies are our new favorite! They’re even better the next day, so feel free to make them a day or two ahead of time. You can even make the cookies themselves in advance and freeze them until needed. Just thaw and fill them with the jam before serving!

Enjoy these, and I hope you have a happy Valentine’s Day with your love(s)! 

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Linzer Cookies with Berry Chia Jam


  • Author: Joscelyn Abreu
  • Total Time: 12 mins
  • Yield: 1–2 dozen 1x
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Description

These easy linzer cookies have cute little cutouts (use any shape you wish!) and are filled with a naturally sweetened chia jam! The cookies themselves are free of gluten, eggs, dairy, and refined sugar plus they’re vegan friendly!


Ingredients

Scale

Linzer Cookies:

  • 1/2 cup dairy-free or regular butter, softened
  • 1/4 cup + 2 tablespoons maple syrup
  • 1 1/2 cups gluten-free flour blend or unbleached all-purpose flour + extra for dusting (I used King Arthur Flour Gluten-Free Measure for Measure flour)
  • 1/2 cup blanched almond flour
  • 1/4 teaspoon of salt
  • 1 teaspoon vanilla extract
  • chia jam
  • powdered sugar, optional

Chia Jam:

  • 2 cups fresh or frozen berries of choice, hulled and chopped if necessary (I used strawberries and a few raspberries to add color)
  • 2–3 tablespoons honey, maple syrup, or cane sugar (use more or less to taste)
  • 1 tablespoon lemon juice or orange juice, optional
  • 3–4 tablespoons chia seeds

Instructions

  1. In a large mixing bowl, combine softened butter and maple syrup. Mix until well blended. Add flours, salt, and vanilla. Blend until well incorporated, about 1-2 minutes. Dough should be like regular cookie dough. If your dough is too dry for some reason, you can add a splash of water to bring it together; too loose add flour a tablespoon at a time until it forms a soft dough.
  2. Roll dough between two large pieces of parchment or wax paper, about ¼-inch thick. The thinner you roll the dough, the more crisp/crunchy they will be. Dust with a little extra flour if it gets too sticky. To make the cookie sandwiches, you’ll need two of the same sized cookie cutter, with a smaller cutter for the “window”. Cut one regular cookie and one cookie with a smaller cut out in the center for each sandwich. Place cut outs 1 or 2-inches apart on a parchment lined baking sheet. If dough is too fragile to transfer, use a spatula or refrigerate until cold and you should be able to handle it better. Re-roll and repeat cutting with remaining dough.
  3. If you didn’t already refrigerate the dough, I like to place pans in the refrigerator for at least 15–20 minutes to chill the dough. This helps the cookies hold their shape better.
  4. Ten minutes before baking, preheat oven to 350F. Bake in the preheated oven for 10-15 minutes, or until edges are lightly browned and center is set. The cookies will be pretty light in color. Allow to cool slightly on the pan and then transfer cookies to a rack to cool thoroughly. They can be crumbly if handled when they’re hot.
  5. Place a small dollop of chia jam onto the bottom cookie and top with the cookie with the cut out. Sprinkle with powdered sugar, if you wish, and store in an airtight container in a cool room for up to 24 hours, or in the refrigerator for several days. Makes about 1–2 dozen cookies, depending on the size your cookie cutters.

Chia Jam:

  1. To make the chia jam, combine chopped fruit, sweetener, and optional citrus juice in a small saucepan. Cook over medium heat, until mixture becomes bubbly and fruit begins to break down. Mash slightly to break up any large chunks. Taste and adjust sweetener, if needed. Remove from the heat and stir in chia seeds. Let sit until mixture begins to thicken. Cool completely before filling cookies. Store any leftovers in an airtight container in the refrigerator for several days. Can use leftovers to top toast, ice cream, or oatmeal!
  • Cook Time: 12 mins
  • Category: Cookies, Gluten-Free, Vegan

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

You May Also Enjoy These Similar Recipes:

Cookie Sandwich Tarts

Cookie Sandwich Tarts | Wife Mama Foodie

Simple Cut-Out Cookies

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Gluten and Refined Sugar Free Shortbread Cookies

Gluten and Refined Sugar Free Shortbread Cookies | Wife Mama Foodie

October 2, 2018

Chai-Spiced Pumpkin Cookies

Soft and delicious chai-spiced pumpkin cookies with a simple glaze. Gluten, egg, and refined sugar free, plus vegan friendly! 

Chai-Spiced Pumpkin Cookies | Vegan friendly with gluten free and refined sugar free options.
During this time of year, I’m all about fall flavors! I’ve been impatiently waiting since last year to bake up my favorite autumn treats and these are definitely among my faves! They’re so soft, almost cake-like, and this time I spiced them up with a delicious blend of chai spices. Chai and pumpkin are a match made in heaven!

I’ve been making these cookies for years. They’re similar to a Libby’s pumpkin cookie recipe that I used to make often, but free of eggs with gluten and refined sugar free options added as well.

Chai-Spiced Pumpkin Cookies | Vegan friendly with gluten free and refined sugar free options.These are definitely not a crisp or crunchy cookie, but more like a muffin top. The cookies are good on their own, but I like them even better drizzled with a sweet glaze! I’ve made several glaze variations—one with cream cheese, an easy powdered sugar glaze, and a healthier coconut butter variation. They are all included in the recipe below and are each delicious, so it just depends if you’re going for easy, if you want one that’s free of refined sugar, or one made with more natural ingredients.

Chai-Spiced Pumpkin Cookies | Free of dairy, eggs, and refined sugar with gluten-free option. Vegan friendly.Chai-Spiced Pumpkin Cookies | Free of dairy, eggs, and refined sugar with gluten-free option. Vegan friendly.
Whichever you choose, these are a must-try this fall season, especially if you’re a fan of pumpkin and chai flavors. It’s really a winning combination, my friends! I hope you enjoy them!

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Chai-Spiced Pumpkin Cookies


  • Author: Joscelyn Abreu
  • Total Time: 27 mins
  • Yield: 1 1/2 dozen 1x
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Description

Chai-spiced pumpkin cookies with a maple glaze. These have a very soft, cake-like texture and are super delicious! Dairy, egg, and refined sugar free with gluten-free option.


Ingredients

Scale

Soft Chai-Spiced Pumpkin Cookies:

  • 1 1/2 cups unbleached all-purpose flour or gluten-free flour blend* (I used King Arthur GF Measure for Measure flour)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves or allspice
  • 1/8 teaspoon nutmeg
  • pinch of black pepper
  • 1/3 cup dairy-free/grass-fed butter or coconut oil, softened
  • 1/2 cup coconut sugar or brown sugar
  • 1/4 cup pure maple syrup
  • 3/4 cups pumpkin purée (not pumpkin pie filling)
  • 1/2 teaspoon vanilla extract

Maple Cream Cheese Glaze (powdered sugar option below)

  • 4 oz regular or dairy-free cream cheese, softened
  • 2–4 tablespoons maple syrup, to taste
  • 2–3 tablespoons milk of choice
  • 1/2 teaspoon vanilla extract

Powdered Sugar Glaze:

  • 1 1/2 cups powdered sugar
  • 1 tablespoon melted butter, optional
  • 1/2 teaspoon vanilla extract
  • 2–3 tablespoons milk of choice

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or lightly grease with coconut oil/oil of choice or baking spray and set aside.
  2. In a medium sized bowl, whisk together all of the dry ingredients: flour, baking powder & soda, salt, and spices. Set aside.
  3. In a separate bowl, beat the softened butter/oil together with the sugar and maple syrup until creamy. Blend in pumpkin purée and vanilla. Slowly mix flour mixture into butter/sugar mixture, just until combined. Dough should be thick.
  4. Scoop dough by heaping tablespoons onto prepared baking sheets leaving a few inches in between each mound of dough. The cookies pretty much bake the way they go in, so if you want them “pretty” use dampened fingers to shape the dough into rounded mounds. Bake at 350º F for 12-14 minutes, or until the edges of the cookies are fully cooked. Remove from the oven and let cool. Transfer to wire racks to let cool completely.
  5. Cream cheese glaze: Whisk together cream cheese and maple syrup until creamy. Mix in milk, a little at a time, until it’s thin enough to drizzle. You can use a plastic baggie (or piping bag) with a small slit cut in the corner for a cleaner drizzle. Makes about 1 1/2 dozen cookies.
  6. Powdered Sugar Glaze: Whisk together powdered sugar, melted butter, vanilla, and just enough milk to thin. Drizzle the glaze over the tops of the cooled cookies and serve. You can use a plastic baggie (or piping bag) with a small slit cut in the corner for a cleaner drizzle. Makes about 1 1/2 dozen cookies.

Notes

*If you don’t have a gf flour blend, you can use this:
1 cup brown rice flour
1/4 cup tapioca flour
1/4 cup gluten-free oat flour
1 tablespoon flax meal
(Oat flour can be made by grinding gluten-free rolled oats in a food-processor or coffee grinder until fine.)
**Refined Sugar Free Glaze:
1/4 cup coconut butter
2 tablespoons maple syrup, honey, or other liquid sweetener of choice
1 tablespoon coconut oil
2–3 tablespoons almond milk or other milk of choice
Place coconut butter, maple syrup, and coconut oil into a small saucepan (or microwavable bowl) and cook over low heat just until the coconut butter and oil melt. Remove from the heat and add just enough milk to thin to a glaze.

  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Category: cookies, gluten-free, vegan

Nutrition

  • Calories: 2248
  • Sugar: 181g
  • Sodium: 1278mg
  • Fat: 74g
  • Saturated Fat: 41g
  • Unsaturated Fat: 27g
  • Trans Fat: 2g
  • Carbohydrates: 381g
  • Fiber: 19g
  • Protein: 21g
  • Cholesterol: 163mg

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

 

You may also enjoy these similar recipes:

Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting | Wife Mama Foodie

Vegan Pumpkin Bundt Cake

Vegan Pumpkin Bundt Cake | Wife Mama Foodie

Pumpkin Chocolate Chip Oat Bars

Pumpkin Chocolate Chip Oat Bars | Wife Mama Foodie

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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