Gluten Free and Vegan Pumpkin Cookies

gluten free and vegan pumpkin cookies

Fall is one of my absolute favorite times of the year. Crisp air, sweaters, football, and alllll things pumpkin. I don’t know what it is about pumpkin, but I just love it. I always look forward to the cooler air, because it gives me an excuse to finally start baking with pumpkin again! I’ve had plans all fall to make some allergy friendly pumpkin bread, or muffins. But, I just haven’t found the time (helloooo how is it already November!?). However, this weekend I finally took the time to whip up these gluten free AND vegan pumpkin cookies (with chocolate chips and cranberries). And by “time” I mean all of about 5 minutes. 

The trick to busting these babies out so quickly? Namaste Foods Organic Pumpkin Baking Mix. They recently asked if I’d be interested in reviewing a product, and I literally couldn’t wait. I have been a huge fan of Namaste Foods for quite a while now. I use their Perfect Flour Blend ALL the time because it’s easy, and delicious. They are a completely allergy free facility, which gives this allergy mama a huge sigh of relief. So when I had the opportunity to do a review for them, I made sure to have them send me this delicious Pumpkin Baking Mix. Giving me the perfect excuse to satisfy my pumpkin craving. 

These cookies are SO easy, and absolutely perfect. I am a huge texture person when it comes to anything gluten free. It can often result in a doughy end product. But, not these cookies. They are perfect.  Noah and I devoured all 12 of them in an embarrassingly short number of days. And I have already made them again this week. We can’t get enough. And anytime I can find something Noah absolutely loves that is 100% safe for him, I’m totally sold. 

Gluten Free and Vegan Pumpkin Cookies (with Chocolate Chips and Cranberries)
  1. One cup Namaste Foods Pumpkin Baking Mix
  2. 2 TBSP Pumpkin Puree
  3. 2 TBSP + 2 tsp Canola Oil
  4. 2 TBSP water
  1. 2 TBSP dried cranberries
  2. 2 TBSP dairy free chocolate chips
  1. 1. Preheat oven to 375
  2. 2. Combine the pumpkin baking mix, pumpkin puree, oil and water in a small bowl with a spoon. The dough will thick, but mix completely.
  3. 3. Mix in the cranberries and chocolate chips
  4. 4. Scoop by rounded tablespoon onto a baking pan lined with parchment paper
  5. 5. Flatten the dough balls slightly to ensure they cook property
  6. 6. Bake for 12-15 minutes, Keep an eye on them so they don't get to crispy
  7. 7. Cool on baking pan for 10 minutes before transferring to a cooling rack
  8. 8. Enjoy!
Today With Mama Gray

gluten free vegan pumpkin cookiesgluten free vegan pumpkin cookiesgluten free vegan pumpkin cookiesGIVEAWAY TIME:

Namaste Foods was kind enough to offer a giveaway to one lucky reader!! Trust me, you want to win this giveaway! The winner will receive a wonderful Namaste reusable grocery tote bag full of one Pasta Meal, Baking Mix, Coating Mix, Soup Cup, and recipe cards! You can see for yourself why I love this company! 


To enter, follow @todaywithmamagray and @Namastefoodsllc on Instragram for an entry, and receive additional entries for following me on Twitter or leaving a comment below!  The giveaway is in no way sponsored by Instagram. The giveaway will close Friday, November 11, 2016 at 12:00 am EST. 

Disclosure: Namaste Foods sent me products in exchange for a review. All opinions expressed are completely my own. I will always be honest in my opinions and only support products I use myself. 

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