These are the best cookies. Pete says they are the best I have made the entire time we have been gluten, dairy and egg free.

Salted Chocolate Chunk Pumpkin Sunbutter Cookies (vegan and gluten-free) from HeatherChristo.com

I’m serious, they really are that good. In the 7.5 years I have been baking vegan and GF, these are the winners. Sorry it took me so long to find them, but the important thing is WE HAVE ARRIVED. These cookies are the most perfect combination of sweet and salty and crispy and chewy and melty chocolate and basically are just incredible.

Salted Chocolate Chunk Pumpkin Sunbutter Cookies (vegan and gluten-free) from HeatherChristo.com

Pete and the girls want you to know they are “REAL” cookies and that everyone should be very excited about them. So here we go, I had to rush myself and make sure that I posted these today so that you could make them this weekend and enjoy every last bite!

Salted Chocolate Chunk Pumpkin Sunbutter Cookies (vegan and gluten-free) from HeatherChristo.com

In closing, Happy Friday and I hope you love these as much as we do!

Salted Chocolate Chunk Pumpkin Sunbutter Cookies (vegan and gluten-free) from HeatherChristo.com

Salted Chocolate Chunk Pumpkin Sunbutter Cookies (vegan and gluten-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • ½ cup vegan butter
  • ½ cup sunflower butter (I used “chunky”)
  • ¼ cup pumpkin puree
  • 1 ½ cups sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups gluten-free Bob’s Red Mill 1:1 baking flour
  • ½ cup chocolate chips (I used enjoy life semi-sweet chips)
  • 1 cup chocolate chunks (I used enjoy life semi-sweet chunks)
  • Kosher or sea salt for sprinkling
Instructions
  1. Preheat the oven to 350 degrees, and prepare two sheet-pans with parchment paper or silpats.
  2. In a large bowl or standing mixer, beat together the vegan butter, sunflower butter, pumpkin puree and sugar until well combined. Add the vanilla and continue to beat until creamy and smooth. Sprinkle the salt and baking soda evenly over the top of the batter and then beat in until well combined. Sprinkle in the flour and beata in, one cup at a time. When you have an even dough, beat in the chocolate chips and then the chunks.
  3. Scoop the cookies with a large ice cream scoop into large even balls of dough and place them on the prepared sheet pans. Give them plenty of room to spread (I just put 8 on a half sheet-pan). Sprinkle the top of each cookie with a little kosher or sea salt and bake in the oven for 12-13 minutes. Let them cool a little before removing from the sheet pan.

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These are the best cookies. Pete says they are the best I have made the entire time we have been gluten, dairy and egg free.

Salted Chocolate Chunk Pumpkin Sunbutter Cookies (vegan and gluten-free) from HeatherChristo.com

I’m serious, they really are that good. In the 7.5 years I have been baking vegan and GF, these are the winners. Sorry it took me so long to find them, but the important thing is WE HAVE ARRIVED. These cookies are the most perfect combination of sweet and salty and crispy and chewy and melty chocolate and basically are just incredible.

Salted Chocolate Chunk Pumpkin Sunbutter Cookies (vegan and gluten-free) from HeatherChristo.com

Pete and the girls want you to know they are “REAL” cookies and that everyone should be very excited about them. So here we go, I had to rush myself and make sure that I posted these today so that you could make them this weekend and enjoy every last bite!

Salted Chocolate Chunk Pumpkin Sunbutter Cookies (vegan and gluten-free) from HeatherChristo.com

In closing, Happy Friday and I hope you love these as much as we do!

Salted Chocolate Chunk Pumpkin Sunbutter Cookies (vegan and gluten-free) from HeatherChristo.com

Salted Chocolate Chunk Pumpkin Sunbutter Cookies (vegan and gluten-free)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • ½ cup vegan butter
  • ½ cup sunflower butter (I used “chunky”)
  • ¼ cup pumpkin puree
  • 1 ½ cups sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups gluten-free Bob’s Red Mill 1:1 baking flour
  • ½ cup chocolate chips (I used enjoy life semi-sweet chips)
  • 1 cup chocolate chunks (I used enjoy life semi-sweet chunks)
  • Kosher or sea salt for sprinkling
Instructions
  1. Preheat the oven to 350 degrees, and prepare two sheet-pans with parchment paper or silpats.
  2. In a large bowl or standing mixer, beat together the vegan butter, sunflower butter, pumpkin puree and sugar until well combined. Add the vanilla and continue to beat until creamy and smooth. Sprinkle the salt and baking soda evenly over the top of the batter and then beat in until well combined. Sprinkle in the flour and beata in, one cup at a time. When you have an even dough, beat in the chocolate chips and then the chunks.
  3. Scoop the cookies with a large ice cream scoop into large even balls of dough and place them on the prepared sheet pans. Give them plenty of room to spread (I just put 8 on a half sheet-pan). Sprinkle the top of each cookie with a little kosher or sea salt and bake in the oven for 12-13 minutes. Let them cool a little before removing from the sheet pan.