Vegan Pumpkin Chocolate Chip Cookies
User Reviews
5
Vegan Pumpkin Chocolate Chip Cookies
Description
The Vegan Pumpkin Chocolate Chip Cookies combine coconut oil and brown sugar to create a moist and chewy base enriched with pumpkin puree and pumpkin pie spice. Baking soda and salt provide leavening and seasoning while vanilla and molasses deepen the flavor complexity. The dough is thick and dense enough to hold chocolate chips folded inside, with extra chips pressed on the warm cookies for melty, chocolatey accents. Baking at 375°F until edges turn golden but centers remain soft ensures a tender bite. Optional flaky sea salt adds contrast to sweetness.
This cookie is suitable for those avoiding animal products, using plant-based ingredients like coconut oil and vegan chocolate chips. The combination of spices and pumpkin makes it seasonal and comforting. Slightly soft in the center and sturdy at the edges, these cookies pair well with a hot beverage or can be enjoyed any time as a snack or dessert. They are shaped using generous three-tablespoon scoops spaced apart to allow spreading during baking.
Ingredients
- 1/2 cup coconut oil solid, not melted at all
- 3/4 cups brown sugar dark; packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons unsulphured molasses
- 2 tablespoons coconut milk unsweetened; almond or soy milk also works
- 1/3 cup pumpkin puree not pumpkin pie mix
- 2 all-purpose flour 1/4 cups, be sure not to pack your flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 chocolate chips 1/2 cup, use vegan chocolate chips if vegan, divided
- sea salt flaky, optional
Instructions
- Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the coconut oil, both sugars, and vanilla on medium-speed until smooth; about 2 minutes. Add in the molasses, coconut milk and pumpkin puree and beat on low speed until well combined. Turn mixer off.
- In a separate bowl combine the flour, baking soda, salt, and pumpkin pie spice; whisk well to combine.
- Add the dry ingredients into the wet mixture and, with the mixer on low speed, beat until ingredients are combined. The batter will be very thick! Fold in 1 and 1/4 cups of the chocolate chips.
- Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookie. Bake for 9 to 10 minutes, or until the edges are golden and the centers are soft but set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 30 minutes before transferring them to a cooling rack.
User Reviews
Overall Rating
5
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