Gluten Free Pumpkin Cookies

AuthorAngela
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Pumpkin cookies
Yields18 Servings
 1 the liquid from one can of chickpeas, approximately 1/2 cup
 1 cup sugar
 1 cup pumpkin puree
 2 cups walnuts (220 grams)
 1 cup gluten free flour (results vary with different flour blends)
 1 tsp baking powder
 ¼ cup coconut oil (omit for oil free, but results will be more cakey)
 2 tbsp pumpkin pie spice
 1 cup vegan chocolate chips
1

Line baking sheet with parchment paper or silicone mat. Preheat oven to 350 degrees.

2

From a can of chickpeas, pour the bean liquid into a mixing bow. Mix aquafaba (liquid from chickpeas) with an electric mixer until stiff peaks form about 8 minutes. This will look just like meringue.

3

Slowly add the sugar to the meringue while beating. Set aside.

4

In a food processor, grind walnuts into flour. Do not over process otherwise you will end up with walnut butter.

5

Add gluten free flour*, baking powder, and pumpkin pie spice to walnuts and process for a few seconds to combine.

6

Combine aquafaba meringue, ground walnut mixture and remaining ingredients. Fold together until combined.

7

Form into 1 1/2 inch balls and line 2 inches apart on baking sheet. Keep in mind that these cookies do not spread much and stay formed however you put them on the tray.

8

Bake for 22-25 minutes until the cookies feel set to the touch and golden on the bottom. Makes 3 dozen cookies.

9

*Note: avoid gluten free flours with xanthan gum or other gummy binding agents. These cookies bind naturally from the aquafaba.

Ingredients

 1 the liquid from one can of chickpeas, approximately 1/2 cup
 1 cup sugar
 1 cup pumpkin puree
 2 cups walnuts (220 grams)
 1 cup gluten free flour (results vary with different flour blends)
 1 tsp baking powder
 ¼ cup coconut oil (omit for oil free, but results will be more cakey)
 2 tbsp pumpkin pie spice
 1 cup vegan chocolate chips

Directions

1

Line baking sheet with parchment paper or silicone mat. Preheat oven to 350 degrees.

2

From a can of chickpeas, pour the bean liquid into a mixing bow. Mix aquafaba (liquid from chickpeas) with an electric mixer until stiff peaks form about 8 minutes. This will look just like meringue.

3

Slowly add the sugar to the meringue while beating. Set aside.

4

In a food processor, grind walnuts into flour. Do not over process otherwise you will end up with walnut butter.

5

Add gluten free flour*, baking powder, and pumpkin pie spice to walnuts and process for a few seconds to combine.

6

Combine aquafaba meringue, ground walnut mixture and remaining ingredients. Fold together until combined.

7

Form into 1 1/2 inch balls and line 2 inches apart on baking sheet. Keep in mind that these cookies do not spread much and stay formed however you put them on the tray.

8

Bake for 22-25 minutes until the cookies feel set to the touch and golden on the bottom. Makes 3 dozen cookies.

9

*Note: avoid gluten free flours with xanthan gum or other gummy binding agents. These cookies bind naturally from the aquafaba.

Gluten Free Pumpkin Cookies

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