Easy Pumpkin Chocolate Chip Cookies
Chewy, fibre-packed vegan pumpkin chocolate chip cookies made with wholesome ingredients. Perfect for school lunches, snacks, or cozy fall days!
Ingredients
Base Ingredients
- 1 cup spelt flour
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ½ tsp salt
Remainder
- ¾ cup pumpkin
- ½ cup brown sugar
- 1/2 cup soy milk or other non-dairy milk
- 1 tbsp apple cider vinegar
- 2 tbsp molasses
- 2 tbsp tahini or nut butter we recommend almond butter for best flavour, but tahini works for nut free. Apple sauce can be subbed in a pinch, as well.
- ½ cup vegan chocolate chips
Instructions
- Preheat oven to 350℉.
- In a medium mixing bowl, combine the Base ingredients with a whisk.
- Mix the apple cider vinegar and soy milk separately in a measuring cup and let sit to curdle a minute. Meanwhile, in a large mixing bowl, add the pumpkin, brown sugar, molasses, tahini or nut butter and then the apple cider/soy mixture. Whisk until smooth.
- Now, add the flour mixture in the large mixing bowl with the pumpkin and add the chocolate chips. Stir with a large spatula just until combined. The batter will be quite thick and a little wet. Avoid being over vigorous with mixing as it will make the batter gummy.
- Scoop the cookies onto a baking sheet, flattening them into small (2") pucks, leaving sufficient space around each cookie to bake evenly. Bake on the center rack of oven until the edges are golden brown, about 10-12 minutes (they should still be soft in the middle). Let rest on the pan a few minutes and then slide off with a spatula and allow to finish cooling on a wire rack. Enjoy!
Notes
No Spelt? No worries, you can sub for straight all-purpose if desired, it just won't have the same nutritional value and you may need to adjust the soy milk used slightly.
Dough too wet? The dough will be a little wet, but if you're finding it too drippy, feel free to add a couple tbsp more of flour until it's just wet to the touch. The dough should look similar to below:
Allergen Alert Almond butter is a major allergen alert. If your school does not allow nut products or you need a nut free version for allergies, do not use the almond butter. Simply use tahini in its place.
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