Vegan Pumpkin Chocolate Chip Cookies

Hello lovely reader. I know I promised you these cookies months ago! So, finally!

Vegan Pumpkin Chocolate Chip Cookies. I won’t say a lot about it just enjoy and make yourself a great time with these cookies! 🙂 The recipe makes up to 16 small cookies or 8 large cookies or 1 really really large cookie.

 

         Ingredients

• ½ cup canned Pumpkin Puree (made from cooked pumpkin)
• ¼ cup coconut sugar
• ¼ cup coconut oil (melted)
• 1 Tbl unsweetened applesauce
• 1 cup gluten-free flour
• 1 tsp baking Powder
• ½ tsp baking Soda
• 1 tsp cinnamon
• ⅛ tsp Ginger
• ½ tsp Vanilla extract
• Dash of Salt (optional)
• 1 cup vegan dark chocolate Chips

        Method

1. Preheat oven to 350 degrees.
2. Combine the pumpkin, coconut sugar, coconut oil, applesauce and vanilla in the bowl of an electric mixer.
3. In a separate bowl, combine all of the remaining ingredients, except chocolate chips.
4. Mix just to combine.
5. Fold in chocolate chips.
6. Let the dough sit for 5-10 minutes. The baking powder helps the batter rise and the finished cookies are a bit smoother.
7. Using an ice cream scoop, drop onto a lined cookie sheet.
8. Bake for 10-12 minutes depending on size. They will firm up a bit more after cooling, but will remain cake-like.

{The recipe is adapted from my friends from TheVEGLIFE. }

Best thing to eat the cookies when still warm! Second best thing? Dip them in a glass with almond milk

„Cheer up and dry your damp eyes and tell me when it rains and I’ll blend up that rainbow above
you and shoot it through your veins ‚Cause your heart has a lack of colour and we should’ve known
That we’d grow up sooner or later ‚Cause we wasted all our free time alone“