Pumpkin chocolate chip cookies (vegan)
Prep time
Cook time
Total time
Recipe type: Cookies/Vegan
Serves: 14 - 16 cookies
  • 2 cups spelt flour (or chickpea for GF version)
  • ¾ cup coconut sugar (or brown sugar)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ⅛ tsp nutmeg
  • pinch of salt
  • ¾ cup pumpkin puree (I cooked a butternut squash and blended it into puree)
  • ⅓ cup coconut oil, melted
  • 2 tsp vanilla extract
  • 1 cup dark chocolate, chopped
  • Note: 1 cup = 240 ml
  1. Preheat oven to 175 C / 350 F. Line a baking tray with baking paper.
  2. In a large mixing bowl combine melted coconut oil, coconut sugar, pumpkin puree and vanilla extract and stir until it's all well combined.
  3. In another bowl combine flour, baking soda, salt, cinnamon and nutmeg.
  4. Add dry ingredients into wet ones and stir to combine.
  5. Add chopped dark chocolate and using a spoon place dough mixture on the prepared baking tray.
  6. Use about 1 tbsp of dough per cookie and leave some space in between because they will spread a little bit when baking.
  7. Bake for 10-12 minutes.
  8. They will be very soft when you remove them from the oven but leave them to cool and they will harden a little bit (while still staying soft).
  9. Keep in airtight container and enjoy!
Recipe by Travelling oven at http://www.travellingoven.com/2017/10/pumpkin-chocolate-chip-cookies-vegan/