Ingredients for Vegan Chocolate Pumpkin Cookies
- ¾ cup granulated sugar (or coconut sugar)
- Pumpkin Puree
- Corn Oil
- Flax Seed Meal
- Water
- Vanilla Extract
- 1 ½ cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- Sea Salt
- Semisweet Vegan Chocolate Chips
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How to Make Vegan Chocolate Pumpkin Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a small bowl, combine flax meal and water. Stir well and let stand for 10 minutes to form a flax egg.
- In a large bowl, cream together the sugar and oil until light and fluffy.
- Stir in the pumpkin puree and vanilla extract until well combined.
- Add the flax egg to the wet ingredients and mix well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chocolate chips.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
20g
Fat
0g
Carbs
3g
