Some of you might recognize this recipe because Tessa from Tessa Domestic Diva posted a very similar recipe a few weeks ago. It looked so delicious I just knew I had to make a grain free version!
It’s really hard to make a grain free recipe that doesn’t contain eggs. On my first attempt I simply left the egg/flax egg out all together. While they were really yummy and we ate the whole batch, they were crumbly so I knew they needed a good binder such as an egg, but I really wanted to keep them vegan so I used a flax egg. They turned out soft, chewy, moist, and delicious.
We loved the addition of the mini chocolate chips, but you can change it up and use whatever you prefer. If you plan on eating these wholesome babies as breakfast cookies, cranberries, raisins, or nuts may be a good add-in.
Just a note- I used canned pumpkin. Tessa gives compelling reason to use fresh pumpkin (click here to read) but I only had canned and did not want to go to the store so that’s what I used. If you use fresh you need to drain it very, very well or your cookies may not hold together well.
Lets get started:
I forgot to get a picture of it, but you start by mixing together the warm water and ground flax, then put it in the fridge to firm up. This will be our egg 🙂
Then, you whisk together the almond flour, arrowroot, baking powder, baking soda, salt, and cinnamon.
And in a large mixing bowl, beat together the shortening and sugar. Then add the pumpkin, vanilla, and congealed flax mixture. I know the picture is terrible, but you can kind of see the flax egg in there! Then beat in the dry ingredients.
Use a tablespoon to scoop out the dough and drop onto a parchment lined baking sheet. Slightly press the cookies down with damp fingers and bake for 8 to 10 minutes at 350 degrees. Then let them cool about 10 minutes to properly set up 🙂
*Click here for Tessa’s grain free baking powder recipe.
- ½ C Non-Hydrogenated Shortening (coconut oil or vegan butter would probably work)
- ¾ C Coconut Palm Sugar
- ½ C Pure Pumpkin (I used canned)
- 2 Tsp. Pure Vanilla
- 1 Tsp. Cinnamon
- ½ Tsp. EACH Baking Soda, Baking Powder*, and Sea Salt
- ¾ C Arrowroot or Tapioca
- 1½ C Blanched Almond Flour, Honeyville Brand
- 3 Tbsp. Warm Water + 1 Tbsp. Ground Flax (or a large egg)
- ½ C Chocolate Chips
- Preheat oven to 350 degrees.
- Mix together the warm water and ground flax (it's best to use whole flax and grind in a coffee grinder) then place in fridge to firm up.
- In a large bowl, combine the almond flour, arrowroot, baking soda, baking powder, cinnamon, and salt.
- In a large mixing bowl, beat together the non-hydrogenated shortening and coconut palm sugar. Then, beat in the pumpkin, vanilla, and flax egg.
- Slowly beat in the dry ingredients then stir in the chocolate chips.
- Line a baking sheet with parchment paper.
- Use a scant tablespoon to drop the thick dough onto the parchment paper placing them close together but not touching.
- With damp hands, slightly flatten the cookies.
- Bake 8 - 10 minutes or browned. Cool completely to properly set up.
- Store in airtight container in the fridge.