I just made these exactly like the recipe and they were wonderful. I followed this recipe perfectly and the dough was very dry and crumbly, couldn’t even make a cookie ball out of it. Thanks so much for the review! Use a wooden spoon to mix the mini chocolate chips into the pumpkin cookie dough. Definitely not as orange. Add the dry ingredients into the wet mixture and, with the mixer on low speed, beat until ingredients are combined. As an Amazon Associate I earn from qualifying purchases. My second batch was a much nicer texture because of the waiting. Bake for 9 to 10 minutes, or until the edges are golden and the centers are soft but set. This will prevent the cookie dough from getting too crumbly. … Thanks for the kind comment, glad you enjoyed! Cool cookies on the baking sheet for 30 minutes before transferring them to a cooling rack. Once combined, add the pumpkin pie spice, baking soda, and salt. These cookies are so simple to make in just one bowl using common pantry ingredients – no weird ingredients and no waiting for the dough to chill. Followed recipe as written, cookies came out soft and chewy This is a great, no-fuss vegan cookie recipe! … They are a subtle orange but the longer they bake the more brown they become, that could contribute. Pro tip: For an easier way to mix together the cookie dough, beat in just 1/2 cup flour at a time. Bake for 12-14 minutes at 350 degrees F. Remove from the oven and rest for 2 minutes before moving to a cooling rack to cool. There is no shortage of vegan baking recipes at Cozy Peach Kitchen — here are a few of my favorites: I hope that you enjoy these Vegan Pumpkin Chocolate Chip Cookies! This is what makes the vegan gluten-free pumpkin chocolate chip cookies such a godsend. One option is Enjoy Life vegan chocolate chips, or you may be able to find dairy-free chocolate chips in the “natural” section of your grocery store. Step 5. Remove from oven and let rest for 2 minutes before transferring to a cooling rack to cool. Oh, is there anything better than a warm, soft and gooey cookie fresh out of the oven? ), 2 and 1/4 cups all-purpose flour (be sure not to pack your flour), 1 and 1/2 cups chocolate chips (use vegan chocolate chips if vegan), divided. Roll each piece of cookie dough into a ball (about the size of a ping pong ball). In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the coconut oil, both sugars, and vanilla on medium-speed until smooth; about 2 minutes. You can even freeze the cookie dough, but you will need to thaw it in the fridge before baking. If unable to find mini chocolate chips, you can use the same amount of regular-sized chocolate chips. Yum ♥. The silver lining is that these cookies taste, So now that we’ve covered texture, let’s move onto flavor. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Using an ice cream scoop, drop onto a lined cookie sheet. I tested and tested until I think that you will love the result! Stir in the vanilla, pumpkin spice, and salt until fully incorporated. Hi, I’m Cassidy! Slowly add in the flour, baking soda, baking powder, salt, cinnamon, and ginger. Let me know if you try it out! Cookies are easy to freeze. So soft and moist. WAY too much flour. For people with diet restrictions, the holidays can be tough, especially Christmas and New Year. Hi Ashley, yes 1/2 cup pumpkin puree is right. Whisk together the coconut sugar, pumpkin puree… These cookies remind me of vegan gingerbread cookies, another spiced fall cookie. Step 1. In addition to real pumpkin puree (be sure not to grab pumpkin pie mix by accident! And it has chocolate chips. You can also add a sprinkle of flaky sea salt! However you can make smaller cookies, just be sure to decrease the bake time a minute or two. Thank you! Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. But if you can, I suggest letting them cool a full hour! Combine the pumpkin, sugar, oil, applesauce and vanilla in the bowl of an electric mixer. Keep at room temperature for up to 5 days or freeze for up to 3 months. Yes! Add the wet ingredients into the large bowl of dry ingredients and combine well using a spatula. Very tasty seasonal cookies, good for fall! Thanks for the recipe . The longer they sit, the firmer and chewier and they get. Use your hands to combine into a cohesive … Use your hand to lightly flatten the cookies into a puck shape – pat lightly, they shouldn’t be completely squashed. In a separate bowl, combine all of the remaining ingredients, except chips. Now here's a little tip I learned while making these. In a medium bowl, stir together the melted coconut oil or butter and pumpkin. Actually my friend made them and I liked them so much I made them too last night. Use a tablespoon measure to scoop out 24 cookies. Cream together using a wooden spoon or hand/stand mixer on low. I make VERY large cookies with this recipe, and usually get about 1 dozen. Whisk. Stir in the flour 1/2 cup at a time to avoid a crumbly mixture. Stir in the almond milk and coconut sugar. how to make vegan pumpkin chocolate chip cookies . But they do come out of the oven VERY soft. Hi Kaley, I’m sorry to hear it didn’t work out for you. The baking powder helps the batter rise and the finished cookies are a bit smoother. Glad you like them. All rights reserved. Use your hands to roll each cookie dough scoop into a ball.


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