Vegan Pumpkin Chocolate Chip Cookies
Ingredients
-
½
cup
coconut oil, solid
-
2
teaspoons
vanilla bean paste
-
1
cup
brown sugar
-
¼
cup
coconut milk
-
¼
cup
pumpkin puree
-
2¼
cups
whole wheat flour
-
1
teaspoon
pumpkin pie spice
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
1
cup
chocolate chips
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, mix the coconut oil, brown sugar, and vanilla bean paste until combined.
- Add the coconut milk and pumpkin puree to the mixture and whisk until well combined.
- In the same bowl, add the whole wheat flour, pumpkin pie spice, baking soda, and salt, and mix gently until there are no dry patches.
- Fold in the chocolate chips until evenly distributed.
- Scoop two tablespoon-sized mounds of dough, form into balls, and place them on the prepared cookie sheet, pressing them down slightly.
- Bake for 9 to 10 minutes until the edges are golden.
- Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
16 large cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
120mg
Cholesterol
0mg
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