Pumpkin Spice Eggless Chocolate Chip Cookies
User Reviews
5
Pumpkin Spice Eggless Chocolate Chip Cookies
Description
Pumpkin Spice Eggless Chocolate Chip Cookies blend oat flour and pumpkin pie spice with pumpkin puree and vegan butter to produce tender, moist cookies that are egg-free. The wet dough, enriched with coconut sugar and cane sugar, is mixed with chocolate morsels and chilled for several hours, which helps the cookies maintain their shape and allows the flavors to meld. Baking at 350°F until the edges begin to darken yields cookies that set up well when cooled, showing a soft interior contrasted with an awakened spice profile.
The recipe provides a seasonal appeal through the use of pumpkin and warming spices, balancing sweetness from sugars with textured bites of chocolate. The eggless formula accommodates those avoiding eggs, relying on pumpkin puree and baking powders to achieve moisture and lift.
After baking, the cookies cool on the baking sheet to firm up, ensuring they do not bake dry or harden prematurely. This recipe suits those seeking a dairy-free and eggless baked treat featuring autumn flavors.
Ingredients
- 1 3/4 cup oat flour gluten-free if needed (193g)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cornstarch Non-GMO
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons vegan butter softened to room temperature
- 1/2 cup + 2 tablespoons cane sugar raw organic
- 5 tablespoons coconut sugar packed
- 1/4 cup pumpkin puree canned
- 2 tablespoons water
- 1 tablespoon avocado oil (or another neutral-flavored oil)
- 2 teaspoons baking powder
- 1/3 cup chocolate morsels vegan, e.g. Enjoy Life Foods dark chocolate morsels
Instructions
- In a medium bowl, combine the flour, pumpkin spice, cornstarch, baking soda, and salt.
- In a separate large bowl, beat together the butter and sugars using an electric hand mixer until creamy and combined. Add in the pumpkin and beat until well mixed.
- In a separate small bowl, whisk together the water, oil and baking powder. Add it into the butter mixture and beat until just combined, about 30 seconds.
- Add the flour mixture to the butter mixture and stir until well mixed. Stir in the chocolate morsels. Your dough will be quite wet and sticky.
- Cover and chill for at least 4 hours.
- Preheat your oven to 350 degrees Fahrenheit and line two cookie sheets with parchment or a Silpat.
- Scoop out 1-tablespoon sized balls (I used a cookie scoop) and place them on the cookie sheet. Do not flatten them out at all.
- Bake until the top feels set and the edges just begin to darken, about 16-17 minutes. Let cool completely on the baking sheet. They set up a lot once cooled.
- DEVOUR!
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Cookies
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 1.7g | 3% |
| Fat | 3g | 5% |
| Saturated Fat | 1.1g | 6% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.5g | 3% |
| Sodium | 29.2mg | 1% |
| Potassium | 6.3mg | 0% |
| Fiber | 1.6g | 6% |
| Sugar | 10.6g | 21% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 5mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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