Vegan Pumpkin Chocolate Chip Cookies

These Vegan Pumpkin Chocolate Chip Cookies are soft and packed with gooey dairy free chocolate chips. So simple to make, and rich in nutrients from hemp, chia, and flaxseed, and filled with pumpkin spices, they are sure to delight any crowd!

By Rose Huxford

Vegan Pumpkin Chocolate Chip Cookies

Yields: 26 cookies

Pre-heat oven: 375 degrees F

Prep-time: 5 minutes

Bake-time: 10-12 minutes

Equipment: 1 baking sheet pan, parchment paper, 2 large mixing bowls, 1 small bowl, small cookie scooper, liquid measuring cup, measuring cups, measuring spoons, cooling rack.

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

Ingredients

• 1 cup + 2 tbsp pumpkin puree, not canned pumpkin pie

• 1/2 cup date sugar or brown sugar

• 3 tbsp honey

• 1/3 cup real maple syrup

• 1 tsp pure vanilla extract

• chia egg (1 tbsp chia seeds + 3 tbsp water)

• 2 cups all purpose flour or 1:1 Gluten Free baking flour

• 1/2 tsp salt

• 2 tbsp flaxseed meal

• 2 tbsp hemp seeds

• 1 tbsp pumpkin spice

• 1 tbsp ground cinnamon (I use Ceylon Cinnamon)

• 1/4 tsp ground nutmeg

• 1/4 tsp ground cloves

• 1 tsp baking soda

• 1 cup dairy free chocolate chips, or semi sweet chocolate chips

Directions

1. Pre-heat the oven 375 degree f.

2. Line a baking sheet pan with parchment paper and set it aside.

3. Create your chia egg by combining chia seeds and water in a small bowl. Let the mixture sit for approximately 5 minutes before stirring. After that, mix well to ensure all the chia seeds are combined. Allow it to sit for another 5 minutes, then stir one last time.

4. In a large mixing bowl, whisk together pumpkin puree, sugar, honey, maple syrup, vanilla and chia egg until mixture is well blended.

5. In another large mixing bowl, using a spatula, blend together your flour, salt, flaxseed meal, hemp seeds, spices, baking soda and chocolate chips.

6. Next, pour your dry mixture into your wet mixture. Use the spatula to blend all of the ingredients together. Avoid over mixing!

7. Utilize a cookie scooper or a tablespoon to place your cookie dough onto the prepared baking sheet. The cookies won't expand significantly, so you can leave approximately 1/2 inch of space between each one.

8. Bake for approximately 10-12 minutes, depending on your oven. The cookies should appear light golden and have cracks on the surface.

9. Allow the cookies to cool for about a minutes on the baking sheet pan before transferring them to the cooling rack.

10. Enjoy immediately, or let them cool completely and store in an airtight container at room temperature for around 4-5 days. To freeze, let the cookies cool fully and then place them in a freezer bag for up to a month. * I recommend microwaving the frozen cookies for about 10 seconds before eating, as they might be too cold to enjoy directly from the freezer.

By Rose Huxford