vegan pumpkin chocolate chip cookies
You’re going to think I am crazy. This morning, my daughter woke up at 3:30 am. Teething. And I just knew that I was awake for the day. As I sit there in the dark, my mind started preparing a mental list of all the things I’d like to do over the next couple of days. I came downstairs and made a very tall cup of tea. Then I started to fiddle in the kitchen – in complete silence. It is amazing what two hours of complete silence can do for your soul.
I started down the track of pumpkin spice cookies. And I ended up with these. I had wanted to stay away from chocolate (which is not such a good idea while I am nursing my daughter – it makes her miserable). But, in the end, I caved. So everyone else in the house got to eat them but me. Alright, I caved on the chocolate. Then I caved on eating one. Just one. I couldn’t very well pass along a recipe that had never even ventured across my taste buds, now could I? In testing this recipe, I knew I hit the jackpot when I came home from a quick errand and only 4 cookies remained on the wire cooling rack. Coming from my darling (yet particular) husband that serves as a very enthusiastic endorsement on these cookies.
Side note: I used Honeyville Almond Flour here. Also, this is not a super sweet cookie. If you like it that way, up the sugar to 1/2 cup. This post is linked to Amy’s Slightly Indulgent Tuesdays. SideNote #2: feel free to use your own spice combo/mixture here. If you like ginger and nutmeg, go for it!
for the dry ingredients:
2 cups almond flour
1 tsp baking soda
1 tsp cinnamon
1/2 cup Enjoy life chocolate chips
for the wet ingredients:
1/3 coconut palm sugar (you can sub your granulated sugar here 1:1)
1/3 cup oil (I used coconut, slightly melted)
1 tblsp vanilla
1/3 cup pumpkin puree (canned or hand-prepared)
- Preheat oven to 350 degrees.
- In two separate bowls, mix wet and dry ingredients – all except the chocolate chips.
- Fold dry ingredients into wet (less dishes to wash:) )
- Add in the chocolate chips, and using a spatula stir to combine well. The batter may seem too dry at first. But, keep stirring.
- Spoon onto cookie sheets lined with unbleached parchment paper – I dropped them in about 1 tblsp measures about 2 inches apart. I used a mini ice cream scoop here – it worked great. Then I ever so slightly flattened the cookies with the back side of a spoon.
- Bake 8-9 minutes.
- After removing them from the oven, I gently transferred the cookies to the cooling rack by sliding the parchment paper right off the cookie sheet onto the cooling rack. Let them cool here at least 10 minutes before handling.
- Makes about two dozen cookies.