Chickpea Flour Pumpkin Cookies (grain-free, oil-free, vegan)

  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 2-1/2 dozen 1x


Grain-free, gluten-free, vegan breakfast cookies made with chickpea flour, pumpkin, and flax!



  • 3/4 cup chickpea flour (sifted if lumpy)
  • 1/3 cup flaxseed meal
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1 and 1/4 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 3/4 cup canned unsweetened pumpkin puree
  • 1/3 cup coconut sugar (or brown sugar)
  • 2 tablespoons water
  • Optional: 1/2 cup chopped pecans orwalnuts


  1. Preheat oven to 350°F. Line cookie sheets with parchment paper.
  2. In a large bowl, whisk together the chickpea flour, flaxseed meal, pumpkin pie spice, baking powder, and salt. Add the pumpkin, sugar and water, stirring until blended and smooth.
  3. Drop the dough by tablespoons (I use a small cookie scoop) onto prepared cookie sheet, spacing cookies about 2 inches apart. If desired, gently press a few chopped nuts on tops of cookies.
  4. Bake 11-15 minutes until lightly browned. Transfer cookies to a wire rack and let cool. Repeat with remaining dough.


Storage: Store the cooled cookies in an airtight container at room temperature for 3 days, the refrigerator for 1 week or the freezer for up to 6 months.

Pumpkin Pie Spice: For your own pumpkin pie spice blend, combine 3/4 teaspoon ground cinnamon, 1/2 tsp ground ginger, 1/8 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg or cloves.

  • Category: Breakfast, Breakfast cookies