Description
Delicious vegan cookies made with pumpkin puree and chocolate chips, perfect for autumn!
Ingredients
Scale
- 1 1/2 cups Blanched Almond Flour (I used Bob’s Red Mill)
- 1 1/2 cups oats (or oat flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon kosher salt
- 3 tablespoons melted coconut oil
- 2/3 cup pumpkin puree
- 3/4 cup packed light brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup vegan chocolate chips (plus more for topping)
Instructions
- Add the oats to a food processor or blender and pulse a few times until it forms into a flour-like consistency. Measure again and make sure it yields 1 1/2 cups. If not, then add a little bit more oats to the food processor and pulse again to make some more to bring it to 1 1/2 cups of oat flour.
- Add the dry ingredients to a medium size mixing bowl and mix well to fully combine.
- In a separate medium size mixing bowl, combine the wet ingredients and mix well.
- Add the wet ingredients to the dry ingredients and mix fully into a wet, chunky batter.
- Fold in the vegan chocolate chips. Cover and chill the dough for 10 minutes.
- While the dough is chilling, preheat the oven to 350F degrees and line a baking sheet or cookie sheet with a baking mat or parchment paper.
- Remove the dough from the refrigerator and use a medium size ice cream scoop, round tablespoon, or spoon to drop even amounts of the cookie dough onto the baking sheet. Make sure the cookies are 2 inches apart from one another. I was able to fit 12 cookies on a standard size pan.
- Place the cookies into the preheated oven on the middle rack and bake for 12-15 minutes until the edges are nice and golden brown.
- Remove, and press a few more vegan chocolate chips into the top of each cookie with a light sprinkle of sea salt to give them that bakery-style look.
- Let the cookies cool on the pan for at least 5 minutes, then you can carefully transfer them to a cooling rack and let them cool for 10 more minutes until you dig in.
Notes
- You can also buy pre-made oat flour at most grocery stores, but I like to make my own.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg