Vegan Pumpkin Chocolate Chip Cookies
These soft & chewy Vegan Pumpkin Chocolate Chip Cookies taste like fall in a cookie. Made in one bowl with gluten-free oat flour, pumpkin puree & maple syrup.
Ingredients
- ½ cup coconut sugar
- ⅓ cup pumpkin puree
- 3 tbsp melted coconut oil
- 1 tbsp ground flaxseed, + 3 tbsp water
- 1 tsp vanilla extract
- ¾ cup oat flour
- ½ cup almond flour
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup vegan chocolate chips
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Make the flax egg by mixing together the ground flaxseed and water in a small bowl and let it gel for 5-10 minutes.
- In a large bowl, whisk together the pumpkin puree, coconut sugar, melted coconut oil, flax egg, and vanilla extract until combined.
- Stir in the oat flour, almond flour, pumpkin pie spice, cinnamon, baking powder, baking soda, salt and chocolate chips. Mix until a dough forms, then use a cookie scoop to scoop the dough onto the lined baking sheet.
- Bake for 15-18 minutes, or until the cookies are golden brown. Allow them to cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely. This is a crucial step, since the cookies are made with almond flour, they need to set properly. Sprinkle with flaky sea salt (if desired). Enjoy!
Calories: 203kcal, Carbohydrates: 23g, Protein: 4g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 234mg, Potassium: 65mg, Fiber: 3g, Sugar: 11g, Vitamin A: 1413IU, Vitamin C: 0.4mg, Calcium: 52mg, Iron: 2mg
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