Having an egg allergy has definitely put a damper on my baked goods consumption. My waist thanks me, but goodness–sometimes I would love to eat a chocolate chip cookie. Delicious cookie recipes are a dime a dozen, but a delicious, egg-less cookie is hard to come by.

After a few experimental attempts with making these cookies (glad I had kids around to double as guinea pigs), I think I have finally perfected them! Without the chocolate chips these little drops of Thanksgiving heaven taste exactly like pecan and pumpkin pie mixed together. I am such a chocoholic, however, so of course the chocolate chips are a must-have for me.

Pecan Pumpkin Pie Cookies (Vegan and GF)


  • 1 ½ cup raw pecans
  • ½ cup + 2 tbsp any gluten-free flour (brown rice flour, garbanzo bean flour, etc.)
  • 1/3 cup raw honey
  • ¾ cup canned pumpkin puree
  • ½ cup unsweetened applesauce
  • 1 tsp pumpkin pie spice
  • 1 ½ tsp cinnamon
  • 1 tsp Celtic sea salt
  • ½ – ¾ cup vegan chocolate chips (or regular if you aren’t worried about staying vegan)
  • Non-stick cooking spray (we prefer coconut oil)


  1. Preheat oven to 375°. Cover a cookie sheet with parchment paper and spray the paper with nonstick cooking spray.
  2. Grind pecans in a blender or food processor.  Place in medium sized bowl.
  3. Add honey, pumpkin, applesauce, pumpkin pie spice, salt and cinnamon to the bowl.
  4. Add flour and then place bowl in the refrigerator for 20 minutes.
  5. Fold the chocolate chips into the batter and drop by 1 inch spoonful in the shape of a ball onto baking pan.
  6. Bake in oven for 9 minutes.
  7. Remove cookies from oven, and with a spatula flatten the cookies a bit by pressing the spatula down on them.
  8. Flip the cookies over and bake for an additional 9 minutes.

*Other variations: Omit choc chips. Roll cookie dough into 1 inch balls and then roll them in coconut, crushed up graham cracker crumbs, powdered sugar (or anything else you think might be tasty) before placing in oven.

Happy baking!

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