I came across this recipe on this blog, which has some of the BEST vegan recipes I’ve encountered. You must check it out. This is the same blog I found the pumpkin hemp seed chickpea fritters on. I stumbled upon her 25 Best Vegan Pumpkin Recipes post and seriously considered making everything on the list. I’ve had it bookmarked for weeks and I’ve thoroughly enjoyed them all!
So, here is the vegan pumpkin chocolate chip cookie recipe. You won’t be disappointed.
1 1/4 c rolled oats, I used gluten free
1 1/4 c all purpose flour, I used Bob’s gluten free all purpose
1 c organic sugar
1 t cinnamon
1 t salt
1 T baking powder
1 c pumpkin purée
1/2 t vanilla
2-3 T unrefined coconut oil, melted
1/3 c water mixed with 2 t ground flax or chia seed (this is a basic egg replacer. Mix separately and let sit for a few minutes.)
1 t apple cider vinegar
1/2 c pecans or walnuts, chopped
3/4 c vegan chocolate chips
Sift all dry ingredients and mix well.
Mix in oats.
Add wet ingredients.
Mix until incorporated.
Add extras in.
Refrigerate for 15 minutes.
Heat oven to 375.
Roll 2 tablespoons of dough into balls (or bigger if you prefer) and place on parchment covered cookie sheets. You’ll need two sheets.
Bake for 12 minutes. Bigger cookies will need a few more minutes.
Check for doneness by outer edges getting slightly browned.
Cookies will become more dense as they cool. Let them cool for 5 minutes before moving them to a flat surface to cool.
Makes about 2 dozen. Store in an airtight container.