Bake for 12-14 minutes in 350 degree F oven. Because these vegan pumpkin chocolate chip cookies have a lot of it! Followed recipe as written, cookies came out soft and chewy This is a great, no-fuss vegan cookie recipe! Copyright © 2020 Brunch Pro on the Brunch Pro Theme. In addition to real pumpkin puree (be sure not to grab pumpkin pie mix by accident! I just made these exactly like the recipe and they were wonderful. Mine didn’t turn out quite like the pictures. But if you can, I suggest letting them cool a full hour! Perfect fall treat! Sometimes even the store-brand mini chocolate chips will be accidentally dairy-free! Whisk the flour, pumpkin spice, baking soda, baking powder, and salt together. Your email address will not be published. Whisk together the coconut sugar, pumpkin puree… It is an easy recipe and requires simple ingredients. All rights reserved. Bake for 10-12 minutes depending on size. Your email address will not be published. For the most consistent results, use the “spoon and level” method for measuring out flour. This is what makes the vegan gluten-free pumpkin chocolate chip cookies such a godsend. Turn mixer off. The baking powder helps the batter rise and the finished cookies are a bit smoother. Pour the oat flour into the bowl, and sprinkle the baking soda … Step 2. Hi Joanne, I haven’t tested it out myself but I think vegetable shortening should work. Coconut Curry Rice Bowls with Roasted Vegetables ». If unable to find mini chocolate chips, you can use the same amount of regular-sized chocolate chips. They often have to elaborate arrangements to cook food that will accommodate their requirements. Use a wooden spoon to mix in the mini chocolate chips. Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookie. Combine the pumpkin, sugar, oil, applesauce and vanilla in the bowl of an electric mixer. These cookies are so simple to make in just one bowl using common pantry ingredients – no weird ingredients and no waiting for the dough to chill. ), 2 and 1/4 cups all-purpose flour (be sure not to pack your flour), 1 and 1/2 cups chocolate chips (use vegan chocolate chips if vegan), divided. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Place the cookie sheet on the middle rack of the oven. Thank you! Can all vegetable shortening be used instead of coconut oil? Great for bake sales, dunked in a glass of almond milk, or whenever you need a break from vegan pumpkin muffins! 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. … … Stir in the almond milk and coconut sugar. ), these cookies are flavored with brown sugar, vanilla, molasses, and pumpkin spice. As an Amazon associate I earn from qualifying purchases; read my disclaimer policy for more information. The ball should be about the size of a ping-pong ball. I'm the registered dietitian behind Cozy Peach Kitchen, a vegetarian food and nutrition blog sharing easy seasonal recipes for every occasion. 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. In a medium bowl, stir together the melted coconut oil or butter and pumpkin. Now here's a little tip I learned while making these. Stir in the vanilla, pumpkin spice, and salt until fully incorporated. Oh, is there anything better than a warm, soft and gooey cookie fresh out of the oven? Use your hands to combine into a cohesive … YUM! You want the bottom and edges to have a slight golden brown and cook all of the way through. https://theveglife.com/pumpkin-chocolate-chip-cookies-vegan-2 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. how to make vegan pumpkin chocolate chip cookies . Did you do the spoon and level method for the flour? 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! Glad you like them. Step 5. Use a tablespoon to portion out cookies onto a parchment paper-lined baking sheet. One option is Enjoy Life vegan chocolate chips, or you may be able to find dairy-free chocolate chips in the “natural” section of your grocery store. For people with diet restrictions, the holidays can be tough, especially Christmas and New Year. Hi Ashley, yes 1/2 cup pumpkin puree is right. 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. I make VERY large cookies with this recipe, and usually get about 1 dozen. Let the dough sit for 5-10 minutes. However you can make smaller cookies, just be sure to decrease the bake time a minute or two. The longer they sit, the firmer and chewier and they get. Was searching for a vegan pumpkin chocolate chip cookie recipe that I already had all of the ingredients for and this one was amazing. I tested and tested until I think that you will love the result! And it has chocolate chips. 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? Preheat oven to 375 degrees (F). Choose organic light brown sugar to ensure that the sugar is vegan. This post contains affiliate links. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. The only thing better might be a warm, soft and gooey PUMPKIN cookie that’s also vegan. I’m so excited to share these cookies with you! Yum ♥. Cool cookies on the baking sheet for 30 minutes before transferring them to a cooling rack. Add the flour, baking soda, baking powder and salt. Use a stand/hand mixer on low or wooden spoon to beat until combined. Step 1. Add the wet ingredients into the large bowl of dry ingredients and combine well using a spatula. Remove from oven and let rest for 2 minutes before transferring to a cooling rack to cool. Keep at room temperature for up to 5 days or freeze for up to 3 months. Reheat in the microwave for 15 seconds or enjoy frozen (my favorite!). These cookies are crunchy on the outside and chewy on the inside. They will firm up a bit more after cooling, but will remain cake-like. Glad you liked them. Thanks for the kind comment, glad you enjoyed! Simply place baked cookies in a sealable plastic bag or closed container and freeze for up to 3 months. Add the dry ingredients into the wet mixture and, with the mixer on low speed, beat until ingredients are combined. Bake for 9 to 10 minutes, or until the edges are golden and the centers are soft but set. Using an ice cream scoop, drop onto a lined cookie sheet. They are NOT cakey pumpkin chocolate chip cookies. You can even freeze the cookie dough, but you will need to thaw it in the fridge before baking. 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! Coconut oil is the low-fuss fat that we’ll use in place of butter. The silver lining is that these cookies taste, So now that we’ve covered texture, let’s move onto flavor. The batter will be very thick! The Most Wonderful Chocolate Chip Cookies Ever, First of all, let’s talk about texture! I followed this recipe perfectly and the dough was very dry and crumbly, couldn’t even make a cookie ball out of it. If you don’t like coconut flavor, you should use refined coconut oil, which does not have a coconut taste or scent. Mix together on low speed. Your email address will not be published. Bake for 12-14 minutes at 350 degrees F. Remove from the oven and rest for 2 minutes before moving to a cooling rack to cool.