What's better than chocolate chip cookies? PUMPKIN chocolate chip cookies! Pumpkin puree and spices add amazing flavor and give the vegan cookies the perfect fluffy texture.
- 2 ½ cups all-purpose flour (up to half can be substituted with spelt or whole wheat pastry flour)
- 1 ½ teaspoons ground cinnamon (or pumpkin pie spice)
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup coconut oil, melted
- ¾ cup canned pumpkin puree
- ¾ cup organic white sugar
- ¾ cup organic brown sugar
- 1 teaspoon vanilla extract
- 1 (9 ounce) bag vegan chocolate chips
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In a medium mixing bowl, stir together the flour, cinnamon or pumpkin pie spice, baking soda, and salt.
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In a separate medium mixing bowl, stir together the coconut oil, pumpkin puree, sugars, and vanilla extract.
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Add the pumpkin mixture to the flour mixture. Stir just until completely blended, and then fold in the chocolate chips.
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Cover the bowl and chill the mixture for 30 minutes.
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Preheat the oven to 375° and line two baking sheets with parchment paper.
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Drop rounded 2 tablespoonfuls of the dough onto the baking sheets. Bake for 10 to 12 minutes.
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Transfer the baking sheets to cooling racks and allow the cookies to cool a bit before removing them from the baking sheets.