By The Green Parent
21st October 2022
285g light brown sugar, dark brown sugar or coconut sugar (note 1)
170g vegan butter, melted and cooled
115g pumpkin puree, canned or homemade, not pumpkin pie puree (note 2)
1 teaspoon vanilla extract, optional
315g plain flour
2 teaspoons pumpkin spice, (note 3 for homemade blend)
1 teaspoon baking soda
Pinch of any good quality salt, if using unsalted butter
250g vegan chocolate chips, and/or chopped dairy-free chocolate, plus extra if desired
Instructions
Preheat the oven to 180°C. Line 2-3 baking sheets with parchment paper.
Preparing the cookie dough:
Add the sugar, butter, pumpkin puree and vanilla extract to a large mixing bowl. Whisk until well combined.
Add the flour, spices and baking soda to your mixing bowl. Mix until just before it’s combined. The cookie dough should be a little sticky
Add the chocolate chips/chunks and fold through.
Shaping the vegan pumpkin chocolate chip cookies:
Roll the dough into balls, about 2 tablespoons of dough each or a heaped mini cookie scoop.
Arrange them on a baking tray with about 5cm between each.
For super thick cookies, leave the balls as is. For slightly thick cookies (pictured), slightly flatten each ball.
Baking and storing the cookies:
Bake the cookies for 13-15 minutes or until the edges appear cooked. The centres will not look cooked but the cookies will continue baking on the sheets. If desired, press a few extra chocolate chips into the top of the cookies.
Enjoy the cookies warm or store them in an airtight container for up to 3 days. Although, these cookies never last that long in my house!
Notes
Light brown sugar is the best for these cookies as it’s not overpowering and keeps the cookies an orange colour. Cookies made with dark brown or coconut sugar will be more caramelly and darker.
If your puree is already very thick, you can use it as is. If not, I recommend removing the excess moisture.
To make your own pumpkin pie spice, combine 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger and ¼ teaspoon ground cloves. If you don’t have any of the spices, use more of the others.
MORE RESOURCES
READ Anthea’s book https://www.rainbownourishments.com/shop/incredible-plant-based-desserts/
DISCOVER This recipe and more on Anthea’s website https://www.rainbownourishments.com/chewy-vegan-pumpkin-chocolate-chip-cookies/
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