Vegan Chocolate Chip Pumpkin Cookies
Here’s how you can make vegan chocolate chip pumpkin cookies.
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Although it’s only the beginning of October, fall seems to always go by so quickly. That means I have to get all of my pumpkin recipes up on my blog. There are so many holidays coming up, so I’ll definitely be baking a lot of fun treats these next few months.
Ingredients
- Rolled Oats: The first ingredient you need is rolled oats. Blend 1 cup rolled oats in a blender to form oat flour.
- Almond Milk: The next ingredient you need is a nut milk of your choice. I used unsweetened vanilla almond milk.
- Coconut Oil: The next ingredient you need is coconut oil. This recipe calls for 1 tsp coconut oil. Heat the coconut oil in the microwave for about 15 seconds or until it’s completely melted.
- Chocolate Chips: Next, you need chocolate chips. This recipe calls for 2 tbsp chocolate chips, but feel free to add more. I like to use Lilly’s or Enjoy Life’s mini chocolate chips.
- Canned Pumpkin: The next ingredient you need is canned pumpkin. This recipe calls for 1/4 cup canned pumpkin.
- Vanilla Extract: Next, you need 1/4 tsp of vanilla extract.
- Coconut Flour: You also need coconut flour for this recipe. This recipe calls for 2 tbsp coconut flour.
- Maple Syrup or Truvia: For this recipe, you need 2 tbsp of a sweetener of your choice. I used Truvia, but you can also use maple syrup or another sweetener of your choice.
- Pumpkin Pie Spice: Next, you need 1/2 tsp pumpkin pie spice.
- Cinnamon: You need 1/4 tsp cinnamon.
Directions:
First, preheat the oven to 350°.
Then, blend 1 cup of rolled oats in a blender to make oat flour. You don’t want any oat clumps in your cookie batter!
Next, combine all the dry ingredients in one bowl.
Then, combine all of the wet ingredients in a separate bowl.
Slowly fold the dry ingredients into the wet ingredients and mix thoroughly.
Next, fold the chocolate chips into the cookie batter. Go crazy with the chocolate chips. This recipe calls for 2 tbsp, but you can honestly add as many chocolate chips as you want!
After all the ingredients are thoroughly combined, grease a cookie sheet with olive oil spray and make eight large cookies with the cookie batter. You can also use parchment paper in place of olive oil spray if you don’t have olive oil or cooking spray on hand.
Pop the cookies in the oven for 10 minutes at 350° and let them cool for about five minutes before eating. I personally like to let the cookies chill a bit in the fridge, but they’re delicious right out of the oven as well. Enjoy with a glass of nut milk!
Vegan Chocolate Chip Pumpkin Cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup almond milk
- 1 tsp coconut oil
- 2 tbsp vegan chocolate chips
- 1/4 cup pumpkin puree
- 1/4 tsp vanilla extract
- 2 tbsp coconut flour
- 2 tbsp truvia
- 1/2 tsp baking soda
- 1/2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 350°
- Blend the rolled oats in a blender or NutriBullet to form a flour-like consistency
- Combine all the dry ingredients to one bowl
- Combine all the wet ingredients to a separate bowl
- Slowly fold the dry ingredients into the wet ingredients and mix thoroughly
- Fold the chocolate chips into the cookie batter
- Grease a pan with olive oil spray
- Make eight large cookies on the pan
- Bake at 350° for 10 minutes
- Let cool and enjoy!
Notes
This is seriously my new favorite pumpkin dessert to make. If you want more than eight cookies, you can easily double the recipe and make a double batch.
This is one of those desserts you can make in around twenty minutes with prep time in all. This is a great fall treat to make with your friends and family, and anytime you’re in the mood for something sweet.
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