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Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies are my all time favorite during Autumn.  Like most chefs, I’m looking for any reason to include pumpkin in my recipes, and, well, who doesn’t like cookies?!

These are Vegan, Dairy Free, Nightshade Free, Nut Free, and can be made Gluten Free.

However, if you’re not vegan, or don’t have any cool allergies, I’ve included the non-vegan substitutes for you below.

  1. Sub flax egg for one chicken egg 1:1
  2. Sub coconut oil for vegetable oil 1:1 (although this isn’t a vegan or allergy substitute, most cookies call for vegetable oil… it’s inherently inflammatory from the get go, so think hard and long if you really want to say nay on the coconut oil)
  3. Sub plant milk for cows milk 1:1

I do have to say, though, if you haven’t tried vegan desserts (I have been calling them “Brookenized” desserts lately because they don’t taste like your typical Vegan desserts), it’s worth a go at it.  You’ll be pleasantly surprised at how amazing they are, yet they don’t make you feel sick! Double win!

the lewis corner - pumpkin chocolate chip cookies

Print Recipe
Pumpkin Chocolate Chip Cookies
Pumpkin, chocolate, and holiday spice all in one bite... how can it get any better than that?! V, DF, NSF, NF, can be made GF
the lewis corner - pumpkin chocolate chip cookies
Course Dessert
Prep Time 15 min
Cook Time 10-12 min
Servings
dozen
Ingredients
Course Dessert
Prep Time 15 min
Cook Time 10-12 min
Servings
dozen
Ingredients
the lewis corner - pumpkin chocolate chip cookies
Instructions
  1. Combine flax seed and water. Let sit for about five minutes or until egg consistency forms.
  2. Mix flax egg, oil, pumpkin, sugar, and vanilla until smooth.
  3. Dissolve baking soda in plant milk.
  4. Add flour, baking powder, spices, salt, and baking soda combination to pumpkin and mix until combined.
  5. Fold in chocolate chips.
  6. Drop ~1.5 tablespoon dollops onto very lightly greased baking sheet (parchment paper will work too).
  7. Bake at 375 for 10-12 minutes or until peaks and sides start to turn golden.
  8. Let cool for 5-10 minutes and enjoy!
Recipe Notes

Cookies can be stored in an airtight container for up to one week.



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