Description
These Vegan Healthy Pumpkin Chocolate Chip Cookies are the kind of treat you’ll keep coming back to: crispy, golden edges paired with a delightfully chewy center.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups + 1 Tablespoon (7.3 oz.) all purpose, white unbleached flour *
- 2 Tablespoons cornstarch (or arrowroot powder)
- 1 cup coconut sugar (or other dry sugar) *
- ½ teaspoon pumpkin pie spice *
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt (+/-) *
Wet Ingredients
- 1/3 cup pumpkin puree [canned]
- 1/3 cup creamy almond butter, roasted (runny/drippy) *
- 1 teaspoon molasses *
- 3 Tablespoons pure maple syrup
- 2 teaspoons vanilla
Other Ingredients
- 1 cup vegan chocolate chips
Instructions
- Preheat the oven to 350 F, middle rack.
- Line a large baking sheet with a silicone pad or parchment paper, set aside.
- Place the all the Dry Ingredients into a large mixing bowl, whisk to combine.
- Add all the Wet Ingredients to the dry ingredients and mix thoroughly by hand with a stiff wooden spoon to incorporate all the ingredients. At first it will seem like the batter is too dry and won’t come together, keep mashing the almond butter (and other wet ingredients) into the flour (dry ingredients), scrape down the spoon and the sides of the bowl, stir and mix intently. The batter will eventually come together and will appear thick and sticky.
- Stir in the chocolate chips. Stir to fully incorporate the chocolate chips.
- Using a medium-sized cookie scoop (slightly less than 2 Tablespoons), scoop out the batter into rounded lumps (dome shape), then roll into a smooth ball with damp hands, very slightly flatten in a very thick disk, then place onto the large baking sheet, approximately 3 to 4 inches apart as the batter does spread (or use 2 baking sheets). If using two baking sheets, switch top to bottom and bottom to top about halfway through the baking.
- Place in a 350 F preheated oven for 13 to 14 minutes (largely dependent upon the size of the cookies) or until set.
- Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for 9 minutes, then move them to a cooling rack using a thin-edged spatula. Allow to cool for 15 minutes, then enjoy!
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: Makes 22 cookies