Vegan Pumpkin Chocolate Chip Cookies (gluten-free!)
The perfect 20-minute cookie. These are the ultimate fall dessert!
Servings 16
Calories 200kcal
Cost $8
Equipment
- 1 spatula
Ingredients
- ½ cup applesauce plain unsweetened
- ¾ cup coconut sugar
- ½ cup cane sugar can sub more coconut sugar
- 2 teaspoon vanilla extract
- 2 tablespoon molasses
- 1 tablespoon almond milk plain unsweetened
- ⅓ cup pumpkin puree not pie filling
- 2 ⅓ cups oat flour
- ¾ cup coconut flour
- 2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ¾ cup chocolate chips dark
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Into a bowl, add applesauce, coconut sugar, cane sugar and vanilla. Whisk. Add the molasses, pumpkin and almond milk. Stir again.
- In a separate bowl, whisk together the oat flour, coconut flour, pumpkin pie spice, baking soda and sea salt.
- Add wet ingredients to the dry and stir until completely combined.
- Fold in the chocolate chips, stir again.
- Form cookie dough balls that are ~3 tablespoons in size. Shape them into a cookie shape and flatten a bit.
- Bake for 12 minutes.
- Garnish with sea salt. Let cookies cool for 30 minutes then enjoy!
Notes
- Let the cookies cool before eating them! They will continue to cook a little on the pan after you remove them from the oven.
- Add sea salt to the cookies when they’re done!
- Dark chocolate pairs best with the pumpkin flavor–some vegan chocolate chips I suggest are Enjoy Life, Trader Joe’s brand or Lily’s vegan dark chocolate chips.
Nutrition
Calories: 200kcal | Carbohydrates: 36g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 137mg | Potassium: 144mg | Fiber: 3g | Sugar: 19g | Vitamin A: 797IU | Vitamin C: 0.3mg | Calcium: 25mg | Iron: 1mg
