Ingredients
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- 2 cups all-purpose flour (for gluten-free, use a gluten-free baking flour)
- 1/3 cup brown sugar, tightly packed
- 1 teaspoon pumpkin pie spice (or ground cinnamon)
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup pumpkin puree
- 1/3 cup coconut oil, melted
- 1 flax or chia egg (see notes)
- 1 teaspoon vanilla extract
- 1/4 to 1/3 cup unsweetened almond milk
- 1/3 cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the flour, sugar, pumpkin pie spice, baking powder, and sea salt. Stir to combine.
- Then, add the pumpkin puree, coconut oil, chia egg, and vanilla extract. Stir to combine.
- Lastly, add the chocolate chips to the batter and stir to combine.
- Use a spoon to drop the batter onto the baking sheet. You will have enough batter to make between 13-14 cookies.
- Bake for 20-25 minutes, or until the edges and tops of the cookies start to brown.
- Remove the cookies from the oven and let them cool for 10 minutes before serving.
Notes
- Store any leftovers in a tightly-sealed container in the refrigerator for up to 5-7 days. Or, place the cookies in a zip-top bag and freeze for up to 2 months. Defrost before serving.
- To make a flax or chia egg, combine 1 tablespoon of ground flax (or whole chia seeds) with 3 tablespoons of water in a small bowl. Stir and let sit for 5 minutes to gel before using.
- If you want a slightly lower glycemic version of these cookies, you can substitute coconut sugar for the brown sugar.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Cookies
- Method: Oven
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 170
- Sugar: 7.7 g
- Sodium: 53.6 mg
- Fat: 7.7 g
- Saturated Fat: 5.6 g
- Carbohydrates: 22.8 g
- Fiber: 1.1 g
- Protein: 2.8 g
- Cholesterol: 13.3 mg