Vegan Pumpkin Cookies with Chocolate Chips
When I think of autumn, I automatically associate it with yellow leaves, cinnamon, and, of course, pumpkin. If you're the same as me, then you'll definitely love these soft vegan pumpkin cookies studded with chocolate chips!
Ingredients
- ½ cup coconut oil soft
- ¾ cups coconut sugar
- 2 Tbsp molasses
- 2 Tbsp almond milk
- ½ cup pumpkin puree plain, not pie filling
- 2 cups flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- ½ cup dark chocolate chips dairy-free
Instructions
- Preheat the oven to 200°C.
- Line a large baking tray with parchment paper and set aside.
- In a large bowl, whisk the coconut oil and coconut sugar until smooth.
- Stir in the molasses, almond milk, and pumpkin puree until incorporated.
- In a medium bowl, combine the flour, baking soda, salt, and pumpkin pie spice.
- Add the dry ingredients to the wet mixture and mix well until a thick batter forms.
- Stir in the chocolate chips.
- Scoop about one tablespoon of batter for each cookie onto the prepared baking tray.
- Bake until set and golden.
Notes
Use plain pumpkin puree, not pumpkin pie filling. Make sure your dark chocolate chips are dairy-free to keep these cookies fully vegan. Store in an airtight container at room temperature for up to 4 days.