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.
- Sub flax egg for one chicken egg 1:1
- 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)
- 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!