Vegan Pumpkin Chocolate Chip Cookies
These Vegan Pumpkin Chocolate Chip Cookies are easy to make, and are a delicious seasonal treat. This recipe is made dairy-free and plant-based with a gluten-free option. Everyone loves these soft and sweet cookies.
Nutrition Facts
Ingredients
Instructions
Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine the flour, sugar, pumpkin pie spice, baking powder, and sea salt. Stir to combine.
Then, add the pumpkin puree, coconut oil, chia egg, and vanilla extract. Stir to combine.
Lastly, add the chocolate chips to the batter and stir to combine.
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Continue Reading at Cleaneatingkitchen →Chef's Notes
Store any leftovers in a tightly-sealed container in the refrigerator for up to 5-7 days. Or, place the cookies in a zip-top bag and freeze for up to 2 months. Defrost before serving.
To make a flax or chia egg, combine 1 tablespoon of ground flax (or whole chia seeds) with 3 tablespoons of water in a small bowl. Stir and let sit for 5 minutes to gel before using.
If you want a slightly lower glycemic version of these cookies, you can substitute coconut sugar for the brown sugar.
Store any leftovers in a tightly-sealed container in the refrigerator for up to 5-7 days. Or, place the cookies in a zip-top bag and freeze for up to 2 months. Defrost before serving.
To make a flax or chia egg, combine 1 tablespoon of ground flax (or whole chia seeds) with 3 tablespoons of water in a small bowl. Stir and let sit for 5 minutes to gel before using.
If you want a slightly lower glycemic version of these cookies, you can substitute coconut sugar for the brown sugar.
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Reviews from the Original Source
Delicious! I made the shape of the cookies more flat being afraid the center will not cook, and they turned out perfect! Used Bob's Red Mill's gluten free flour and egg replacer.
These turned out really great! I will be making this recipe again.
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