Pumpkin Chocolate Chip Cookies {Vegan, GF, Refined SF, Nut-Free}

With only 10 ingredients, you’ve got a yummy new cookie to add to your cookie jar.


So I totally get it’s not #PSL(pumpkin spice latte) season, but these cookies are one of my favourites and I just could’t wait until next fall to share this recipe with you. Plus, I’m kinda obsessed with using pumpkin for baking(when I can, you’ll understand shortly) since it’s such a great egg substitute. And consider you’ve got yourself a new fall classic that you can bust out again for next pumpkin season.


The health benefits of pumpkin are impressive. Firstly, the Vitamin A is a superb nutrient for our eyes, keeping our vision sharp!  The Vitamin C is an all-star antioxidant that can help lower the risk of cancer, maintain a glowing complexion, and ward off that annoying cold and/or flu faster. They’re a great source of fiber, helping us feel fuller longer and possibly resulting in less persistent cravings that literally can’t stop calling our names.


Just one piece of advice. Don’t go nuts with the pumpkin and other orange veggie eating unless you like looking like you have a bad spray tan. It happened to me. True Story. This is an example where there is a limit to having “too much of a good thing.” I was a carrot and hummus snacking, pumpkin treats eating, and squash/sweet potato devouring junkie on the daily… for months! And the result was a not so pretty orange glow to my skin.


The fancy medical term for this is called carotenemia, and it’s a non-harmful clinical condition where the skin pigmentation literally turns a yellowish-orange. This is a result of the elevated beta-carotene levels in the blood, which is mostly due to excessive or prolonged consumption of carotene rich foods, like pumpkin, carrots, and  squash…. which happened in my case.


Don’t sweat! A pumpkin chocolate chip cookie a day and some sweet potato fries or carrots and hummus a few days out of the week is A-OKAY.  Just don’t make this a long term, overindulgent,  daily love affair. Unless of course, your goal is to look like a pumpkin. Then go banana’s 😉

What I love about these cookies is that they’re hearty, soft, contain bits of crunchy(pumpkin seeds) and chewy(dates) goodness, chocolate-y and not super pumkin-ey.  There’re also vegan, gluten-free, refined sugar-free and nut-free, so most of your food intolerances/sensitives/preferences have been kept in mind.


Pumpkin Chocolate Chip Cookies {Vegan, GF, Refined SF, Nut-free}

  • Prep Time: 10m
  • Cook Time: 25m
  • Total Time: 35m
  • Yield: 8 cookies


  • 1 and 1/4 cup of gluten free/wheat free oats
  • 3/4 cup of pumpkin puree
  • 1/2 cup of pumpkin seeds(roasted or un-roasted)
  • 1/2 cup of chopped dates or raisins
  • 1/4 cup of maple syrup or agave
  • 1/4 cup of dairy-free chocolate chips
  • 3 tablespoons of cacao powder
  • 2 tablespoons of coconut oil
  • 2 tablespoons of hemp seeds
  • 2 tablespoons of ground flax seeds
  • pinch of sea salt


  1. Preheat oven to 350C.
  2. Add all wet ingredients to a bowl and mix well until combined. **Note: I only used 1/4 cup of honey and you may want to up the sweetness. If so, try it out first or feel free to use 1/3 cup of honey right away(or vegan alternative like maple syrup).
  3. Now add dry ingredients to wet mixtures and stir until well combined.
  4. Roll dough into 8, slightly bigger then a golf ball, balls and place on parchment/lined baking sheet.
  5. Flatten the balls down with your hand into a flat cookie. Approximately 1 cm thick.
  6. Bake for 22-25 minutes(depending on oven) until the bottoms are brown. Let cookies cool for approximately 5-10 minutes before devouring. ** Note: Cookies shouldn't be super hard or crispy. Let them set so they retain there chewy texture.
  7. Store cookies in an air tight container for approximately 3-5 days or place in fridge for up to a week.
  8. Enjoy!

How to best enjoy these? They’re a great soul warming(okay, I get I just got real deep on that) snack or quick solid breakfast. My favourite way to enjoy them is with a little extra natural almond or peanut butter spread on top. Mmmmmmm. Also, I only used 1/4 cup of honey in this recipe. If you enjoy things a bit sweeter then you may want to use 1/3 cup of honey(or maple syrup) instead.

If you make these cookies please fill me in. Rate it, comment, share it, and tag a picture #drrenata on Instagram I’d love to see your creations! If you’re digging these recipes, come on by and connect with me on Instagram to get the latest one.

Also, if you want to feel awesome on the inside and glow on the outside, feel free to sign-up for my newsletter and receive my latest health and food blog posts that I’ve written specifically to help you….plus you’ll be the first to receive my upcoming e-book(for free)!

See you next Wednesday!

With Love,

Dr. Renata xo


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