Pumpkin Chocolate Chunk Cookies {GF + Vegan}
It’s fall everyone!
And if there’s one thing we love about this time of year it’s that our bodies begin craving heartier, cozier, soul-warming foods. You know….. Like pumpkin cookies!
These cookies are naturally delicious - Made with aromatic spices, rolled oats and melty dark chocolate chips. Everybody loves them, including us!
Ingredients:
DRY
3/4 cup almond flour
3/4 cup rolled oats (gf)
1/4 cup finely shredded unsweetened coconut
1/4 cup vegan dark chocolate chips (We like HU Chunks.)
3/4 tsp baking powder
1/4 tsp sea salt
1 Tbsp pumpkin pie spice
1/2 cup coconut sugar
WET
1 batch flax egg (1 Tbsp flaxseed meal + 3 Tbsp water, refrigerate for 15 minutes)
2 Tbsp pumpkin puree
1 Tbsp almond butter
1 Tbsp maple syrup
2 Tbsp melted coconut oil
1 tsp vanilla extract
Directions:
In a large mixing bowl, stir together almond flour, oats, coconut, vegan chocolate chips, baking powder, salt, pumpkin pie spice, and coconut sugar.
To make the flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. in a small bowl. Let sit in your fridge for 15 minutes to set up and thicken.
To the flax egg, add the pumpkin puree, almond butter, oil, maple and vanilla and whisk to combine.
Add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough. Cover and chill in the refrigerator for at least 30 minutes or overnight.
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Scoop chilled dough into roughly 2-Tablespoon amounts and place onto prepared baking sheet. Press down slightly to form a disc. Leave about a 1-inch gap in between each cookie to allow for spreading.
Bake for 14-16 minutes or until the edges are slightly golden brown. Be careful not to burn towards the end.
Remove from oven and let cool for 5 minutes before serving. They will firm up the longer they cool
If you love this recipe, you might also like our Banana Breakfast Cookies.