Vegan Pumpkin Chocolate Chip Cookies
Fluffy vegan pumpkin chocolate chip cookies that take less than 30-minutes to make. This vegan pumpkin cookie recipe can be made gluten-free so all can enjoy!
Ingredients
- 2 cups pastry flour
- 1 1/4 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3/4 teaspoon ground cloves
- 1/2 teaspoon Himalayan salt
- 1/2 cup coconut oil, not melted
- 1/3 cup maple syrup
- 1/3 cup cane sugar
- 2 teaspoons vanilla extract
- 1 cup pumpkin purée
- 1 cup vegan chocolate chips
Instructions
- 1. Preheat the oven to 350°F/175°C.
- 2. Mix dry ingredients in a large bowl until combined.
- 3. Stir in the wet ingredients, including pumpkin, coconut oil, maple syrup, and vanilla extract, until well combined. Using a wooden spoon works for this recipe. If you like, a hand mixer also does the trick.
- 4. Add the vegan chocolate chips and stir with a spoon until evenly dispersed. (Feel free to leave one to two tablespoons of chocolate chips on the side. Then place them on top of the cookies once they are on the cookie sheet.)
- 5. Scoop dough rounds onto a large baking sheet using a spoon or a cookie scoop. Then lightly flatten with your fingers. (To keep your cookies from sticking, spray the pan with cooking oil, line it with parchment paper, or use a silicone baking mat.
- 6. Bake for about 12 minutes. (This will give you nice soft cookies with a slightly cakey texture. (For chewy cookies, I would recommend checking them at 12 minutes but then potentially baking them for an additional 1-2 minutes.)
Video
Notes
Please read through the above blog post for helpful tips and tricks!
Nutrition
Calories: 2492kcal, Carbohydrates: 256g, Protein: 55g, Fat: 161g, Saturated Fat: 69g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 1357mg, Potassium: 842mg, Fiber: 40g, Sugar: 118g, Vitamin A: 19084IU, Vitamin C: 5mg, Calcium: 705mg, Iron: 19mg