Pumpkin chocolate chip cookies (vegan)
Author: Lili
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
- Preheat oven to 175 C / 350 F. Line a baking tray with baking paper.
- In a large mixing bowl combine melted coconut oil, coconut sugar, pumpkin puree and vanilla extract and stir until it's all well combined.
- In another bowl combine flour, baking soda, salt, cinnamon and nutmeg.
- Add dry ingredients into wet ones and stir to combine.
- Add chopped dark chocolate and using a spoon place dough mixture on the prepared baking tray.
- Use about 1 tbsp of dough per cookie and leave some space in between because they will spread a little bit when baking.
- Bake for 10-12 minutes.
- 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).
- Keep in airtight container and enjoy!
Recipe by Travelling oven at https://www.travellingoven.com/2017/10/pumpkin-chocolate-chip-cookies-vegan/
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