Vegan Pumpkin Chocolate Chip Cookies
User Reviews
5.0
15 reviews
Excellent
Vegan Pumpkin Chocolate Chip Cookies
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Rich, sweet and indulgent pumpkin chocolate chip cookies! They're secretly healthy, but so delicious, you'd never guess!
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Ingredients
Wet Ingredient
- ¾ cup pumpkin puree not pumpkin pie filling
- ¼ cup maple syrup
- ¼ cup fancy molasses or more maple syrup, if preferred
- ¼ cup Tahini or creamy cashew or almond butter
Dry Ingredients
- 220 grams oat flour gluten free if preferred (approx. 2 cups)
- 1 tablespoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon baking soda
Fill In
- ⅓ cup vegan chocolate chips or more
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Instructions
- Preheat the oven to 350 degrees F and line a large baking tray with parchment paper. (Use 2 trays if they are smaller.)
- Add the wet ingredients to a large bowl and mix well. Then add the dry ingredients to the same bowl and mix until combined. Lastly, fold in the chocolate chips.
- Use a cookie scoop to divide the batter into approx. 26 cookies on your baking sheet/s. Then use a spoon or damp fingers to gently press each cookie down and shape them into rounds, as they won't spread much during baking. Make them about ¼ inch thick. Then, if you'd like, press a few more chocolate chips into the tops of each cookie.
- Bake for 10-11 minutes and remove from the oven. They may seem a little underdone, but they'll firm up more as they cool. Let them cool for 5-10 minutes before transferring and enjoy.
Notes
- Weigh the flour using a kitchen scale, if possible. This will yield the most desirable results. Using too little or too much flour will alter the texture of your cookies.
- If you do not have a kitchen scale, measure 2 cups of flour, but do not scoop from the bag. Spoon it into the measuring cup and level off with a knife.
- These pumpkin cookies don't spread much, so use slightly damp hands/fingers (to prevent sticking) to press them down and shape into rounds before baking.
- Gently press down a few extra chocolate chips on top of each cookie, before baking for the ultimate gooey goodness.
- The cookies may appear slightly underdone at the 10-11 minute mark, but remove them from the oven anyway as they'll firm up more as they cool. Do not overbake, or they'll get dry.
- Let your cookies cool for 5-10 minutes before transferring them from your baking sheet. Hot cookies can easily break, so walk away if you need to. ;)
- Leftovers keep in a sealed container at room temperature for 3-4 days. You may refrigerate for up to 1 week or freeze air tight in a freezer safe container for up to 3 months. Make sure they're fully cooled to room temperature before freezing.
Nutrition Information
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Calories
80cal
(4%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
3g
(5%)
Sodium
25mg
(1%)
Potassium
112mg
(3%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
1102IU
(22%)
Vitamin C
1mg
(1%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 26Cookies
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80cal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Sodium | 25mg | 1% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 1102IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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