Mumisga choklad kakor

These pumpkin chocolate chip cookies are naturally gluten-free and vegan, studded with rolled oats and melty chocolate chips, require just 10 ingredients, and are ready in 1 hour! Let us show you how it’s done.



US Customary – Metric


  • 3/4 cup almond flour or meal (we prefer almond flour // if nut-free you could try a seed meal/flour)
  • 3/4 cup rolled oats (certified gluten-free as needed)
  • 1/4 cup finely shredded (desiccated) unsweetened coconut (or you could try subbing more almond meal, oats, or even a GF flour blend)
  • 1/4 cup vegan dark chocolate chips
  • 3/4 tsp baking powder
  • 1/4 tsp sea salt (optional)
  • 1 Tbsp pumpkin pie spice (yep, that much)
  • 1/2 cup packed organic brown sugar or muscovado sugar (or sub coconut sugar, but we prefer brown sugar for best texture)


  • 1/4 cup aquafaba (the brine/liquid in a can of chickpeas)
  • 2 Tbsp pumpkin butter (or sub pumpkin purée, but know it will have less flavor and be more soft & tender // or sub a pumpkin-flavored nut butter!)
  • 2 Tbsp avocado oil or melted coconut oil
  • 1/2 tsp vanilla extract (optional)


  • In a large mixing bowl, stir together almond flour, oats, coconut, vegan chocolate chips, baking powder, salt (optional), pumpkin pie spice, and brown sugar.
  • In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously, though it takes longer) until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help it along if it’s not whipping.)
  • To the aquafaba, add the pumpkin butter, oil, and vanilla (optional) and beat or whisk to combine. (The mixture will deflate a little — that’s okay). Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough (see photo). If too wet, add a bit more almond flour or meal. Cover and chill in the refrigerator for at least 30 minutes or overnight.
  • Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
  • Scoop chilled dough into roughly 2-Tablespoon amounts (I like this scoop) and place onto prepared baking sheet. Press down slightly to form a disc (see photo). Leave about a 1-inch gap in between each cookie to allow for spreading. There should be about 14 cookies (as the original recipe is written). Option to add a few more chocolate chips on top.
  • Bake for 14-16 minutes or until the edges are slightly golden brown and they’ve expanded. Be careful not to burn (especially on the bottoms) — they bake quickly toward the end.
  • Remove from oven and let cool for 5 minutes on the baking pan before serving. They will firm up the longer they cool (they can be a bit tender right out of the oven).
  • Store completely cooled leftovers in a loosely sealed container at room temperature up to 3 days, in the refrigerator for 4 days, or in the freezer for 1 month. On day one they are a bit crisp, but on days 2 and on they are more tender and pillowy (it’s kind of the nature of pumpkin cookies). I recommend storing them in the freezer once cooled to help retain their crispy exterior!

Thanks to minimalistbaker


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