Sure, pumpkin spice is nice. But pumpkin cookies are EVERYTHING. Try this easy vegan recipe at home!
1 ½ cups sugar
¼ cup + 2 tbsp coconut oil
1 can pumpkin puree
¼ cup apple sauce
2 tbsp Mooala Coconut Oatmilk
1 tsp vanilla extract
2 ½ cups gluten-free flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
½ tsp freshly grated nutmeg
½ tsp salt
¾ cups dairy-free chocolate chips
Preheat oven to 350 degrees.
Cream the coconut oil and sugar until smooth, then beat in pumpkin puree, apple sauce, Mooala Coconut Oatmilk and vanilla extract.
In a separate bowl, mix all dry ingredients, with the exception of the chocolate chips (flour, baking soda, baking powder, cinnamon, nutmeg, salt).
In batches, add the dry ingredients to the wet ingredients until incorporated, but careful not to over mix. Then, add the chocolate chips and any other seasonal ingredients you’d like to add (i.e., pecans).
Hand roll into golf ball-sized cookie pieces, and place onto greased or parchment-covered baking sheet.
Bake for 18 minutes until the cookies are cooked through and to your desired gooeyness or crispiness.