Do you have any left over cans of pumpkin puree left from fall? I had one and wanted to use it up. I found a vegan pumpkin chocolate chip cookie recipe from Baker By Nature and decided to give it a try. I made a few small substitutions and the cookies came out devious! My changes:
- Whole wheat flour in place of regular flour
- Maple syrup in place of molasses
- Almond milk in place of coconut milk
- Truvia Brown Sugar Substitute in place of regular brown sugar
These cookies were so good I couldn’t stop eating them. They taste even better the next day though, so try to resist the urge to eat them all at once!
If you give this recipe a try, tag me on Instagram @cocoaandsalt. I love to see your creations!
PrintVegan pumpkin chocolate chip cookies
Ingredients
½ cup coconut oil, solid (be sure it’s not melted)
¼ cup Truvia brown sugar substitute
½ cup granulated sugar
2 teaspoons vanilla extract
2 tablespoons pure maple syrup
2 tablespoons almond milk (or unsweetened coconut or soy milk)
⅓ cup pumpkin puree
2 and ¼ cups all-purpose flour (be sure not to pack your flour)
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 and ½ + ¼ cups chocolate chips
Flaky sea salt, 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 for about 2 minutes, or until smooth. Add in the maple syrup, almond milk and pumpkin puree and beat on low speed until well combined.
- 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 ¼ cups of the chocolate chips.
Scoop 2 tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookie. - Bake for 8 to 9 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 at least 30 minutes before transferring them to a cooling rack.
Notes
- These cookies taste better then next day, so try to resist the urge to eat them all at once!
Keywords: pumpkin, cookies, chocolate chips
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