Soft Vegan Pumpkin Chocolate Chip Cookies
These are the best soft vegan pumpkin chocolate chip cookies and they are simply irresistable! They are fluffy, soft, and full of fall flavor!
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Ingredients
- 2 cups all-purpose flour
- 1/2-3/4 cup sugar (I used about 1/2 cup + 2 Tbsp, but if you want sweeter, add 3/4 cup)
- 1/4 cup brown sugar
- 1/2 cup avocado oil, olive oil, or melted coconut oil
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsps warm water, mix and set aside for 5 min)
- 1 cup pumpkin puree
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
- 2 tsp vanilla extract
- 1-2 cups non-dairy chocolate chips (I used dark chocolate chips)
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a Silpat/silicone mat, set aside.
- In the bowl of a stand-up mixer, add sugars, oil, pumpkin puree, and vanilla. Mix on medium for about 1 minute. Add flax egg and mix until combined.
- In a medium size mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. With mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Don’t overmix. Remove bowl from stand and fold in the chocolate chips by hand.
- Scoop onto prepared sheets and place in oven to bake for 10-12 minutes or until the tops are firm and light brown in color, careful not to over bake. Remove from oven and allow to cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely.
- Enjoy! (Recipe adapted from Life Made Simple)
Servings: 2 dozen cookies