Vegan Pumpkin Chocolate Chip Cookies taste as if a pumpkin pie and a chocolate chip cookie had a baby. They are seriously delicious! These cookies come together in one bowl and bake in the oven for about twenty minutes. They are a fun fall dessert to share with the whole family!
Fall is here and it is officially cookie season! I am not sure about you but once fall hits, my kitchen slowly becomes a cookie manufacturing facility. I typically make some sort of pumpkin cookie in October and then start making my way towards molasses, peppermint and sugar cookies for Christmas. These Vegan Pumpkin Chocolate Chip Cookies were a lot of fun to make with my three year old since they have minimal steps.
A couple notes about Vegan Pumpkin Chocolate Chip Cookies:
Using flax eggs in vegan cookie recipes:
Cookies and virtually all baked goods require a binder to hold the ingredients together. There are different egg alternatives such as a flax egg, chia seed egg or apple sauce. Typically the first step in making vegan cookies is preparing an egg alternative and allowing that to thicken. I love this recipe because the pumpkin puree acts as the binder rather than having to use an egg alternative. Because of that, these cookies come together in one bowl and require only one step.
Pumpkin puree vs. canned pumpkin pie mix:
When you head to the grocery store to buy pumpkin puree, you may see another product on the shelf called canned pumpkin pie mix. For this recipe, make sure to use canned pumpkin puree. Canned pumpkin pie mix may seem similar, and they are, but pumpkin pie mix contains added spices and added sugars. Since this recipe already has those, make sure to buy solid pumpkin puree. If you need a recommendation, this is the pure pumpkin puree that I buy.
Vegan Pumpkin Chocolate Chip Cookies
- 1 1/2 cup almond flour
- 1/2 cup coconut flour
- 3/4 cup coconut sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tbsp maple syrup
- 1/4 cup coconut oil
- 2/3 cup pumpkin puree
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/2 cup vegan chocolate chips
- Preheat the oven to 350 degrees and line a baking tray with parchment paper
- Combine the almond flour, coconut flour, coconut sugar, baking soda, baking powder, ground cinnamon, ground nutmeg and salt in medium sized bowl and mix together well. Once mixed, add the melted coconut oil, maple syrup, pumpkin puree, vanilla extract and chocolate chips and mix
- Scoop out 12 cookies, about two tablespoons worth of cookie dough and place on the baking tray. Gently press down on the cookie with the palm of your hand making a slight disc shape. Place the baking tray in the oven and bake for 20-25 minutes or until the cookie bounces back if touched slightly. Allow the cookies to cool before enjoying