Preheat the oven to 350 degrees F. Combine the wet ingredients in a medium mixing bowl: pumpkin puree, room temp coconut oil, and brown sugar. Cookies are easy to freeze. Thanks so much for the review! Easy to make in one bowl, these vegan pumpkin chocolate chip cookies are soft, chewy and perfectly pumpkin spiced. These cookies remind me of vegan gingerbread cookies, another spiced fall cookie. Soft and chewy. For extra pretty – and extra chocolatey – cookies, press a few chocolate chips on top of them right when they come out of the oven. | Plant Based Living: The Peaceful Path, Weekly Roundup 18th July 2014 | sportsyogablog.co.uk, Pumpkin Chocolate Chip Cookies - Gilded Glamour, Vegan Pumpkin Chocolate Chip Cookies - Vanillacrunnch, Week In Review: Settling In and Settling Down, What I Ate Wednesday: Day Off for Cleaning Out The Fridge - mylittletablespoon, Vegan Christmas Cookie Recipes Even Santa Will Love - Pretty Primp, VEGAN PUMPKIN CHOCOLATE CHIP COOKIES - TOO POLISHED. In a separate bowl, combine all of the remaining ingredients, except chips. The Most Wonderful Chocolate Chip Cookies Ever, First of all, let’s talk about texture! Followed recipe as written, cookies came out soft and chewy This is a great, no-fuss vegan cookie recipe! Slowly add in the flour, baking soda, baking powder, salt, cinnamon, and ginger. Hi Kaley, I’m sorry to hear it didn’t work out for you. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Stir in the almond milk and coconut sugar. Was searching for a vegan pumpkin chocolate chip cookie recipe that I already had all of the ingredients for and this one was amazing. « REVIEW: So Delicious Dairy Free Coconut Milk Frozen Desserts. Use your hand to lightly flatten the cookies into a puck shape – pat lightly, they shouldn’t be completely squashed. Thanks for the recipe! Whisk. Step 1. Line a large baking sheet with parchment paper; set aside. Use a wooden spoon to mix the mini chocolate chips into the pumpkin cookie dough. Pumpkin Chocolate Chip Cookies {Vegan} / Recipe - VeganBlog.orgVeganBlog.org, vegan-yums: Pumpkin Chocolate Chip Cookies {Vegan} / Recipe - VeganBlog.orgVeganBlog.org, Vegan pumpkin chocolate chip cookies? how to make vegan pumpkin chocolate chip cookies . It is an easy recipe and requires simple ingredients. The only thing better might be a warm, soft and gooey PUMPKIN cookie that’s also vegan. Now here's a little tip I learned while making these. Add the dry ingredients into the wet mixture and, with the mixer on low speed, beat until ingredients are combined. And it has chocolate chips. Place cookies on the cookie sheet at least two inches apart — you may need to bake the cookies in batches. Can all vegetable shortening be used instead of coconut oil? August 15, 2019 By Cassidy Reeser 19 Comments. Reheat in the microwave for 15 seconds or enjoy frozen (my favorite!). Pumpkin pie spice and brown sugar paired with pumpkin puree is the definition of fall flavor. These pumpkin choc chip cookies don’t spread out too much while they bake, so be sure to scoop the dough into mounds, then lightly press down the top of the mound before baking. Add the flour, baking soda, baking powder and salt. However you can make smaller cookies, just be sure to decrease the bake time a minute or two. They are NOT cakey pumpkin chocolate chip cookies. Step 5. Great for bake sales, dunked in a glass of almond milk, or whenever you need a break from vegan pumpkin muffins! Glad you liked them. If unable to find mini chocolate chips, you can use the same amount of regular-sized chocolate chips. https://www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Actually my friend made them and I liked them so much I made them too last night. 1/2 cup coconut oil, solid (be sure it's not melted at all), 2 tablespoons unsweetened coconut milk (almond or soy milk will also work), 1/3 cup pumpkin puree (not pumpkin pie mix! Don’t mind if I do! Cream together using a wooden spoon or hand/stand mixer on low. As I mentioned earlier, they will be very soft when you remove them from the oven, but they firm up a lot while they cool. I tested and tested until I think that you will love the result! Add the dry ingredients directly to the wet ingredients: flour, baking soda, pumpkin pie spice and salt. My second batch was a much nicer texture because of the waiting. Use a tablespoon to portion out cookies onto a parchment paper-lined baking sheet. I'm the registered dietitian behind Cozy Peach Kitchen, a vegetarian food and nutrition blog sharing easy seasonal recipes for every occasion. Combine the pumpkin, sugar, oil, applesauce and vanilla in the bowl of an electric mixer. Add in the molasses, coconut milk and pumpkin puree and beat on low speed until well combined. Whisk together the coconut sugar, pumpkin puree… Yes! Definitely will make them over and over. Use your hands to combine into a cohesive … So soft and moist. Use a stand/hand mixer on low or wooden spoon to beat until combined. Use a tablespoon measure to scoop out 24 cookies. There is no shortage of vegan baking recipes at Cozy Peach Kitchen — here are a few of my favorites: I hope that you enjoy these Vegan Pumpkin Chocolate Chip Cookies! Regular sized chocolate chips can be used if you can’t find vegan mini chocolate chips. Step 2. If you don’t have coconut milk, almond milk or soy milk will work fine! Place the cookie sheet on the middle rack of the oven. But they do come out of the oven VERY soft. All rights reserved. You can even freeze the cookie dough, but you will need to thaw it in the fridge before baking. Bake for 10-12 minutes depending on size. Let me know if you try it out! You don’t even need to make a flax egg! They often have to elaborate arrangements to cook food that will accommodate their requirements. 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. Mix together wet ingredients (pumpkin, sugar, coconut oil, flaxseed and vanilla) in a separate mixing … ), these cookies are flavored with brown sugar, vanilla, molasses, and pumpkin spice. Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookie. These cookies are crunchy on the outside and chewy on the inside. This post contains affiliate links. Required fields are marked *. Copyright © 2020 Brunch Pro on the Brunch Pro Theme. Pour the oat flour into the bowl, and sprinkle the baking soda … Cool cookies on the baking sheet for 30 minutes before transferring them to a cooling rack. Whisk the flour, pumpkin spice, baking soda, baking powder, and salt together. I’m so excited to share these cookies with you! Preheat oven to 375 degrees (F). If you don’t like coconut flavor, you should use refined coconut oil, which does not have a coconut taste or scent. Mix together using the wooden spoon or mixer until a large uniform ball of cookie dough forms. Oh, is there anything better than a warm, soft and gooey cookie fresh out of the oven? The baking powder helps the batter rise and the finished cookies are a bit smoother. I have made this a few times without any issues, so possibly too much flour was added? Hi Joanne, I haven’t tested it out myself but I think vegetable shortening should work. Choose organic light brown sugar to ensure that the sugar is vegan. Thanks for the kind comment, glad you enjoyed! Finally, be sure not to over bake your cookies! This will prevent the cookie dough from getting too crumbly. Stir in the flour 1/2 cup at a time to avoid a crumbly mixture. In a separate bowl combine the flour, baking soda, salt, and pumpkin pie spice; whisk well to combine. Hi Ashley, yes 1/2 cup pumpkin puree is right. Stir in the vanilla, pumpkin spice, and salt until fully incorporated. No-fuss is just what I was going for. As an Amazon associate I earn from qualifying purchases; read my disclaimer policy for more information. Using an ice cream scoop, drop onto a lined cookie sheet. The batter will be very thick! Bake for 12-14 minutes in 350 degree F oven. Baker by Nature | Privacy Policy. Glad you like them. Very tasty seasonal cookies, good for fall! So it’s crucial to cool the cookies on the baking sheet for at least 30 minutes before serving. I just made these exactly like the recipe and they were wonderful. Is 1/2 cup pumpkin the right amount? In a medium bowl, stir together the melted coconut oil or butter and pumpkin.
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