PUMPKIN CHOCOLATE CHIP VEGAN Cookies
Chewy, soft, and pumpkin-y… these Pumpkin Chocolate Chip Vegan Cookies are incredibly unique and perfect for your fall baking list. Try it out!
About this Recipe
These Pumpkin Chocolate Chip Vegan Cookies are so chewy, pumpkin-y and you’ll love the soft autumn spices and vibes. For a softer cookie, follow directions for baking time (about 10 minute). For a crisper, crunchier cookie, leave in for an extra minute or two (about 12 minutes) or until you think they’re perfect!
- 1/2 cup Mooala Coconut Oatmilk
- 1 cup Canned Pumpkin Puree
- 1 cup vegan butter
- 1 tbsp vanilla extract
- 1 cup almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup brown sugar
- 1/2 cup non-dairy chocolate chips
Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper or grease the bottom.
Combine Mooala Coconut Oatmilk, vegan butter, brown sugar and vanilla extract in a mixing bowl. Combine flour, baking soda, salt, cinnamon, nutmeg, pumpkin puree and chocolate chips in a separate bowl.
Incorporate the dry ingredients to the Oatmilk/butter/vanilla mixture in batches until fully incorporated.
Using a parchment-lined baking sheet, add your cookie dough in 2-inch balls to the baking sheet, and bake for 10 minutes, or until a toothpick comes out clean. Let the cookies cool, then enjoy.