The pumpkin puree in these delicious vegan pumpkin cookies gives them a great orange color and fall flavor and also acts as the "egg" to help bind everything together. Coconut oil takes the place of butter in these cookies and should be solid when you use it--if it's not, stick it in the fridge for a few hours until it firms up. When we were developing this recipe, tasters said they wouldn't have known the cookies were vegan if they hadn't been told. We call that a win! Source: EatingWell.com, November 2019

Anna Theoktisto
Advertisement

Ingredients

Directions

  • Preheat oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper.

    Advertisement
  • Whisk flour, pumpkin pie spice, baking soda and salt in a medium bowl; set aside.

  • Beat brown sugar and coconut oil in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until creamy, about 2 minutes. Reduce speed to medium; beat in pumpkin, maple syrup and vanilla until just combined, about 1 minute. Reduce speed to low; beat in the flour mixture until just combined, about 1 minute. Stir in chocolate chips. Using 2 tablespoons per cookie, drop mounds of the dough onto the prepared pan, at least 3 inches apart.

  • Bake the cookies until just set, 9 to 10 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes. Sprinkle with sea salt. Repeat with the remaining dough.

Tips

Tips: You'll find pumpkin pie spice with the other spices at well-stocked grocery stores. Or easily make your own with a few pantry spices.

On its own, chocolate is a vegan ingredient, but dairy products are often introduced during processing. Some chocolate chips may not be labeled vegan, but they are vegan if they do not contain dairy products, such as whey, casein, milk, milk fat and milk solids. Check labels carefully. We like Lily's dark chocolate baking chips.

To make ahead: The cookies are best the day they are made, but can be stored airtight at room temperature for up to 3 days or frozen (layered between parchment paper in a freezer bag or container) for up to 3 months.

Equipment: Parchment paper

Nutrition Facts

223 calories; 10.7 g total fat; 7.7 g saturated fat; 329 mg sodium. 23 mg potassium; 31.2 g carbohydrates; 2.5 g fiber; 18 g sugar; 2.5 g protein; 699 IU vitamin a iu; 1 mcg folate; 8 mg calcium; 2 mg magnesium; 18 g added sugar;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/14/2019
Love this easy cookie recipe! The perfect egg-free fall treat for my son who has an egg allergy and can't eat traditional cookies. Read More