Vegan pumpkin chocolate chip cookies
What screams autumn more than these chewy vegan pumpkin chocolate chip cookies? I wonder.
Ingredients
Wet Ingredients
- 1 tablespoon flax seeds ground
- 3 tablespoons water
- 1 cup homemade pumpkin purée
- ¼ cup organic unsweetened applesauce
- ¼ cup canola oil
- ½ cup raw sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon plant-based milk
Dry Ingredient
- 2 teaspoons organic Ceylon cinnamon
- 1 teaspoon organic allspice
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- ½ to 1 cup vegan chocolate chips
Instructions
- Preheat oven to 350F (180C).
- In a small bowl, mix ground flax seeds and water together and set aside.
- In another small bowl, mix together milk and baking soda. Set aside.
- In a large mixing bowl, whisk wet ingredients together (applesauce, oil, pumpkin puree, sugar and vanilla). Stir in flax egg and milk mixture.
- Add dry ingredients (spices, baking powder, salt, flours) and mix into wet ingredients with a wooden spoon. Add chocolate chips.
- Divide the dough into 12 cookies using a tablespoon or an ice cream scoop. Place on a baking sheet lined with a silicon mat and bake in the oven for 12 to 15 minutes.
- Let cool one minute before transferring to a cooling rack.
Video
Nutrition
Calories: 200kcalCarbohydrates: 31gProtein: 3gFat: 8gSaturated Fat: 2gSodium: 261mgPotassium: 100mgFiber: 3gSugar: 13gVitamin A: 3177IUVitamin C: 1mgCalcium: 67mgIron: 2mg
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