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Pumpkin Chocolate Chip Almond Cookies

Pumpkin Chocolate Chip Almond Cookies

Pumpkin chocolate chip almond cookies - haven't heard of them before? Well, now you have. And you will be glad you did! 

Now I know what you are probably thinking. "Julia, you put pumpkin in cookies! Why would you do that? Vegetables don't belong in cookies." I'm here to tell you that yes, yes they do. Because I like to bend the rules a little and in this case, it was well worth it! 

Now before you go closing this recipe down, here me out. Cookies are incredible - we all love them (even if you won't admit it aloud). They are handy, convenient, and most of all, tasty. All of this and more apply to these cookies. Pumpkin is a power-packed ingredient containing a host of incredible benefits, that also enhances the flavour of any dish. 

vegan pumpkin chocolate chip cookies with almonds

Let's dive straight in and check out these cookies.

To make the pumpkin chocolate chip almond cookies, you will need 13 ingredients, and 30 minutes. 

This recipe is packed with a whole host of essential vitamins and minerals we need on a daily basis. The most notable ingredients include pumpkin, almond flour, almonds, and coconut oil. From this short list here, we benefit hugely from high sources of protein, fibre, antioxidants, magnesium, 'healthy fats,' and iron. 

Flax seeds also provide us with a good source of Omega-3. In fact, just a single tablespoon of flax seeds offer *3 grams of Omega-3*

Wow, all of these amazing health benefits from natural resources! This is one reason that many of us choose to go vegan (among other reasons of course).

vegan pumpkin chocolate chip cookies with almonds

Pumpkin chocolate chip almond cookies are the perfect snack because they are:

  • Tasty!
  • A healthy alternative for snacking.
  • A moderate source of protein and fibre.
  • Easy to make.
  • Easy to store.

Once you have baked your cookies, let them cool to room temperature. You can then store these cookies in an airtight container or storage bag (plastic ziplock bags etc) for 48 - 72 hour, depending on your climate and temperature. This recipe will make9 serves of cookies, which really is a good size. You can choose to store them for the next couple of days, share them with your friends or family, or eat extras. In case you want to avoid the temptation of overeating with these (and yes, it is a hard battle), you can simply half the ingredients list to make a smaller batch. 

I really hope you enjoy these cookies! I certainly enjoyed making them. Be sure to share your results with us. 

Enjoyed this recipe? Head over and check out the 'No Bake Energy Protein Balls with Chia Seeds, Bananas, Oats and Almonds' for more snacking ideas. Or you could try our 'Chocolate Blueberry Fudge Cake' for more baking goodness.

Prep time
10 minutes
Total time
Category: Desserts, Snacks
Serves: 9
Allergens: Coconut


For the dry ingredients

  • 48 g almond flour
  • 36 g almonds (crushed)
  • 2 tsps baking powder
  • 1 tsp cinnamon ground
  • 21 g flaxseed (ground)
  • 395 g rice flour
  • ½ tsp sea salt
  • 16 g tapioca starch
  • 87 g vegan chocolate chips

For the wet ingredients

  • 262 ml almond milk
  • 109 g extra virgin coconut oil
  • 158 g maple syrup
  • 184 g pumpkin puree


  1. Preheat the oven to 347 °F (175 degrees).
  2. Cover a baking tray with baking paper and use a tbs to put the cookie batter on it.
  3. Bake the cookies for about 20 minutes and let them cool down before you sever them.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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