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!
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
223 calories; protein 2.5g; carbohydrates 31.2g; dietary fiber 2.5g; sugars 17.8g; fat 10.7g; saturated fat 7.7g; vitamin a iu 699.4IU; vitamin c 0.2mg; folate 0.6mcg; calcium 7.9mg; iron 0.1mg; magnesium 2.5mg; potassium 22.7mg; sodium 328.9mg; added sugar 18g.