Pumpkin Chocolate Chunk Cookie Dough For Two – By the Spoon, Bites, Or Baked (Vegan, Gluten-Free, Oil-Free)

Recently I fell in love with the amazing flavor combination that is pumpkin + chocolate. I mean, most of us know chocolate makes everything better, but can pumpkin treats really get any more delicious? Yes, the answer is yes they can. Stir everything together into a chunky chocolate chip cookie dough and you’ve got a brand new fall craving.

Pumpkin Chocolate Chip Cookie Dough - 3 Ways (vegan, gluten free, oil free)

It can be enjoyed by the spoon… my personal favorite.

Pumpkin Chocolate Chunk Cookie Dough - 3 Ways (vegan, gluten free, oil free)

Rolled into balls and stashed in the freezer for an anytime snack when those pumpkin cravings hit. Perfect for portion control.. or erm, at least that’s the theory.

Pumpkin Chocolate Chunk Cookies - vegan and gluten free

Or classically baked into a perfect thick, moist, cake-y cookie.

The choice is yours my dears! Trust me, once you taste the dough, it’ll be hard to keep your sneaky spoon out of the bowl. This autumnal-ly spiced-up, one bowl pumpkin cookie dough is gluten free, and if you want to get reeealll technical it’s actually grain free too since it’s made with buckwheat groats (buckwheat is actually a seed, which is why it’s sometimes referred to as a pseudo-grain).

It’s sweetened with coconut sugar, though you could substitute date sugar if you wish. Feel free to substitute the peanut butter with any nut butter of choice, and the dark chocolate chunks can be replaced with vegan chocolate chips. Go crazy and add nuts too! This is your cookie dough, have fun with it! It’s the perfect serving size for two so share the fun with a friend – or in my case, a chocolate and cookie loving three-year-old.

 

Pumpkin Chocolate Chip Cookie Dough - Vegan, Gluten-free, Oil-free

Put a fall spin on your cookie dough cravings with this yummy treat!

Pumpkin Chocolate Chunk Cookie Dough – 3 Ways (Vegan, Gluten-Free, Oil-Free)

Inspired by this recipe

makes 2 servings, or approximately 6 cookies/balls

  • 1/4 cup pumpkin puree
  • 3 – 4 tbsp coconut sugar or date sugar
  • 2 tbsp natural peanut butter or almond, cashew, etc.
  • 1 tsp molasses (optional)
  • 1/4 cup + 2 tbsp buckwheat flour*
  • 1/2 tsp cinnamon
  • 1/8 tsp ground ginger
  • 1/8 tsp nutmeg
  • pinch of cloves
  • If baking, add 1/2 tsp baking powder and 1/4 tsp baking soda
  • 1/3 cup chopped vegan dark chocolate bar/chocolate chips, or more if desired

Instructions:

  • In a large bowl, combine the first 4 ingredients. Add the flour and spices, and if baking, add the baking powder and baking soda. Stir to combine wet and dry ingredients and fold in the chocolate chunks.
  • Eat immediately with a spoon!
  • Roll into balls and refrigerate/freeze, or
  • Bake! Scoop out by the tablespoon, flattening slightly, and bake on a parchment lined pan in a preheated oven at 350 degrees for about 8-9 minutes.

Notes:

*I make my own buckwheat flour by adding raw buckwheat groats to my Vitamix and blending on high until a fine flour is formed.

When eating this as unbaked dough, I found 3 tbsp of coconut sugar was sufficient. They seem less sweet after baking, so I used the full 4 tbsp when baking the cookies.

Date sugar is less sweet than coconut sugar, in my opinion. So you may need to taste it and add more if it isn’t sweet enough for you.

 

Pumpkin Chocolate Chunk Cookie Dough - 3 Ways (Vegan, Gluten Free, Oil Free)

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7 thoughts on “Pumpkin Chocolate Chunk Cookie Dough For Two – By the Spoon, Bites, Or Baked (Vegan, Gluten-Free, Oil-Free)

  1. I’m making these tonight! I’m not a fan of buckwheat flour because of it’s taste. When I saw your recipe, I could see how it would complement the pumpkin and chocolate. I think I’ll give buckwheat another go. Thanks for the recipe πŸ™‚

    Liked by 1 person

    1. Yay! I can’t wait to hear how you like it! I’ve had the same reservations about buckwheat too, and I usually combine it with another gf flour in baked goods. In this cookie dough it works/tastes great though! And I loved the texture when they’re baked, better than when I added oat flour. I always find that baking intensifies the buckwheat flavor, so you might like it better as cookie dough. Hope you enjoy this recipe Ellie πŸ˜‰

      Liked by 1 person

  2. I think by the spoon would be my devouring method of choice too, I just can’t resist cookie dough especially with pumpkin involved! But I might give the bite version a try too just to see if the portion control trick works. Although somehow with those big delicious chunks I doubt it will πŸ˜€ I love the molasses addition too!

    Liked by 1 person

    1. I always think that by putting treats in the freezer they will somehow last longer. Like I won’t eat them all in one day just because they are hiding behind the peas. Lol. I know they are there!! Haha anyway I vote for the mix and eat approach, that dough is irresistible! I’m a big lover of molasses and usually add a little extra, really makes them taste like fall! Now that they’re gone we are having some serious pumpkin/chocolate withdrawal and I’m positive your pumpkin Oreos are the cure!!

      Like

    1. Aw thanks so much for your comment Liza! Wholesome treats are my favorite kind of treats and even better when they are quick to throw together! Hope you give them a try! πŸ™‚

      Like

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