Vegan Pumpkin Chocolate Chip Cookies

Vegan pumpkin chocolate chip cookies - these delicious pumpkin spice cookies are
soft in the middle, crispy round the edges, easy to make, full of warming,
Autumnal flavours and totally vegan too! Eggless and dairy-free.

Servings: 18 cookies

Author: Domestic Gothess

Prep Time
10 minutes

Cook Time
10 minutes

Chilling time
30 minutes

Course:

Dessert Snack

Cuisine:

American

Keywords:

Instructions

1 Sift together the flour, salt, baking powder, bicarbonate of soda and spices.
2 In a separate bowl, whisk together the melted coconut oil, sugars, vanilla,
treacle and pumpkin puree until smooth.
3 Add the dry ingredients to the wet and stir through until well combined.
4 Add in two-thirds of the chopped chocolate and fold through. Cover the bowl and
place in the refrigerator for at least half an hour, and up to a couple of days.
5 Meanwhile, preheat the oven to 180C/350F/gas mark 4 and line two baking sheets
with baking parchment.
6 Use about 2 level Tbsp of mixture per cookie, roll it into balls and place them
well spaced apart on the baking sheets. Flatten each one slightly (the cookies
do not spread much in the oven) and press a few of the reserved chocolate chips
into the top of each.
7 Bake the cookies for 10-12 minutes until browned and set around the edges then
remove from the oven. They will still feel a little soft but will firm up as
they cool. Leave to cool on the tray for ten minutes then transfer to a wire
rack to cool completely.
8 For thinner, crispier cookies take the tray out of the oven halfway through
baking and bang it on the countertop a couple of times to flatten out the
cookies then return them to the oven to finish baking.

Vegan Pumpkin Chocolate Chip Cookies

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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