Vegan Chocolate Chip Pumpkin Cookies
The Best Vegan Pumpkin Chocolate Chip Cookies that are made from scratch using simple pantry staples.
Servings 12 People
Calories 365kcal
Ingredients
- 2 and ¼ Cups all-purpose flour
- ½ cup Coconut oil not melted
- ½ cup Sugar I used pure cane sugar
- 2 Tsp. Vanilla extract
- 2 Tbsp. Molasses
- 2 Tbsp. Coconut milk; Unsweetened vanilla flavored will also work
- ⅓ Cup Pumpkin puree
- 1 Tsp. Baking soda
- ½ Tsp. Kosher salt
- 2 Tsp. Pumpkin pie spice
- 1 Cup Vegan chocolate chips
- Salt optional
Instructions
- Preheat oven to 375°. Line a large baking sheet with parchment paper and set aside.In a stand mixer bowl, or a large bowl using a handheld electric mixer, beat the coconut oil, sugar, and vanilla until smooth on medium-speed. Add in the pumpkin puree, coconut milk, and molasses and beat on low speed until well combined. Set aside.Next, add the flour, salt, pumpkin pie spice, and baking soda. On low speed, beat until all of the ingredients are well combined. Please note at this point, the batter will be thick.
- Fold in the chocolate chips.
- Place heaping tablespoons (about 1 ½-2 tablespoons) on the prepared baking sheet. You may also use a cookie scoop. Flatten the cookie lightly, as they will not spread much during baking.
- Bake for 12 minutes on 375 degrees. Remove from the oven and allow the cookies to sit in the baking sheet for an extra 5 minutes before placing them on a cooling rack. Serve warm and enjoy!
Notes
*** In the refrigerator: Store unbaked cookie dough in the refrigerator in an airtight container for up to 5 days.
*** Calories are estimated per serving
Nutrition
Serving: 12People | Calories: 365kcal | Carbohydrates: 53g | Protein: 5g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 145mg | Potassium: 1mg | Fiber: 3g | Sugar: 21g | Vitamin A: 14IU | Calcium: 1mg | Iron: 7mg