Chewy Vegan Pumpkin Chocolate Chip Cookies

These vegan pumpkin chocolate chip cookies are so delicious! I used a version of Sally’s Baking Addiction, and just made a few tweaks to make them a “healthier” version.

Chewy Vegan Pumpkin Chocolate Chip Cookies

Ingredients:

• 1/2 cup coconut oil, melted & slightly cooled

• 1/4 cup agave

• 1/2 cup monk fruit sugar

• 1 teaspoon pure vanilla extract

• 6 Tablespoons  pumpkin puree (important: blot pumpkin puree with a paper towel to remove excess water!)

• 1 and 1/2 cups all-purpose flour

• 1/4 teaspoon himalayan pink salt

• 1/4 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1 and 1/2 teaspoons ground cinnamon

• 3/4 teaspoon pumpkin pie spice

• semi-sweet chocolate chips (calls for 1/2 a cup, but I just eyeball and go wild with it!)

Once you whisk together your ingredients, pop the dough in the refrigerator for at least 30 min, and up to 3 days. Chilling the dough is important for this recipe! Once you’re ready to bake, roll the dough into balls; 1.5 tablespoons of dough each. Make sure you slightly flatten the top of the cookie dough balls with a spoon (Without doing so, the cookies may not spread.) Bake at 350º for 11-12 minutes. The cookies will look soft in the middle, let them cook for about 10 minutes. The pumpkin flavor will be stronger the longer they sit!

If you’d like the original version click here.

I love these cookies because they aren’t overly sweet, they’re chewy, and full of flavor!