Cookies! Who doesn’t love cookies?
I love cookies of all shapes, sizes, and flavors. Believe it or not, my friends tagged me as our group’s cookie-beast – not only because of how much cookies I can devour in a small amount of time but also on how much of these I bake regularly.
Cookies are considered as great comfort foods. After a long day at work or school, a single piece of cookie paired with some strong tea, coffee or milk can do wonders for the tired and stressed out. It has this uplifting effect on me that I always have a stash of these baked goodies in my bag, purse or pocket!
Now, if there is one type of cookie which I can say is my all-time favorite, it would definitely be the chocolate chip cookie. I know, it is not the healthiest kind with all the butter and sugar that goes in a batch, but I couldn’t help but grab a piece every time I see one. But because I’ve been trying to eat healthy for quite some time now, I’ve managed to find healthier versions of this classic cookie.
From those with granola, oats, gluten-free flour, and those with less butter – you name it, I’ve tried it. However, out of all the recipes that I have tried and tested, my ultimate vegan pumpkin chocolate chip cookies are, by far the best of the lot.
And we are just in luck! We are in the season of anything pumpkin! This is the perfect time to whip up a batch or two or these feel-good cookies!
Whether you are going to make your vegan pumpkin chocolate chip cookies or you are simply trying out a new vegan cookie recipe, knowing the ins and outs of vegan cookie baking is strongly suggested. Vegan baking is different from conventional baking, particularly because we don’t use eggs or dairy fat. This is why a lot of people think that it’s really tricky to pull off successfully. However, these important cookie facts will surely help you out:
Use a good egg replacer.This is important because you need to use a good ingredient that you can use to bind the ingredients together. Egg replacers such as bananas, pumpkins, and apple sauce keep your cookies moist and chewy. There are several types of egg replacers that you can find at your local grocery and some of which are:
- Flax eggs (ground flax seeds mixed with water)
- Chia seed eggs
- Actual egg replacers (these come in powder form)
- Apple sauce
- Mashed pumpkin
Use a good amount of fat.Healthy fats of course! You can use non-dairy butter, coconut oil and flavorless oil such as canola, and grapeseed oil. Mashed ripe avocados are also great fat sources but you have to really be a whiz to be able to ensure a fool proof batch of cookies. Using loads of healthy fats will not only make gooey and melt in your mouth cookies, they will also help crisp up the edges, and make the cookies denser.
I’ve made vegan cookies so many times that I have discovered that they are more filling than the non-vegan ones. So I one cookie is usually enough for me.
Use lots of chocolate chips!
This is not the time to skimp on the chocolate chips! You are making chocolate chip cookies and not having enough in every bite is, simply unacceptable. And this is not just for aesthetic purposes. This is also because the bits of chocolate will help your cookies to always come out gooey and really moist!
Use a well-chilled cookie dough.
Chilling your dough before baking is strongly suggested. This will make sure that the cookies will keep their pretty round shapes when cut and baked. Plus, I do not like the mess that melted cookie dough makes in my hands and kitchen.
Use a hot oven!
Non-vegan cookies are usually specific when it comes to their baking temperatures. Vegan cookies love a very hot oven. What I usually do preheat the oven to about 375 degrees (some even up to 400 degrees) Fahrenheit and once I place the tray of cookies in, I turn the temperature low to about 350 to 370 degrees. The cookie edges crisp up really well, while keeping the centers moist.
This is a healthier take on the traditional chocolate chip cookie, so feel free to make more!
Prep Time: 20 minutes
Bake Time: 10 minutes
Recipe Type: Vegan, Low-Calorie, Low-Fat, Low-Carb, Gluten-Free Friendly, Vegetarian Friendly
- 1/2 cup of melted coconut oil
- 1/2 cup of coconut sugar
- 6 tbsp. pumpkin puree
- 1 tsp of vanilla extract
- 1 1/2 cups of all-purpose flour
- 1/4 tsp of salt
- 1/2 tsp of baking soda
- 1/4 tsp of baking powder
- 1 1/2 tbsp. of ground cinnamon
- 1/4 tsp. of nutmeg
- 1/2 cup of vegan chocolate chips
– Step 1: Preheat your oven to 375 degrees F. and line your baking sheet with parchment paper. Set aside.
– Step 2: In a bowl, cream the coconut oil, sugar, vanilla, and pumpkin puree together.
– Step 3: Whisk and sift together the dry ingredients in a separate bowl. Slowly add the dry mixture to the wet mixture until it forms a soft dough.
– Step 4: Fold in the chocolate chips.
– Step 5: Scoop out about 1 tablespoon of dough and roll into balls. Evenly place each dough on the baking sheet and place in the oven. Lower the temperature to 350 degrees and bake for 8 to 10 minutes.
– Step 6: Once baked, allow to cool on a wire rack before storing or eating.
- Calories: 97.4
- Fats: 4.6 grams
- Saturated Fat: 3 grams
- Cholesterol: 1.5 mg
- Carbohydrates: 13.7 grams
- Protein > 1.1 gram
Give it a try!
Have I told you that this is my favorite Fall cookie? Well, now you know! This is also the one that I will keep making no matter the season. After all, every day is a good day to have a cookie, or two. Making these vegan pumpkin chocolate chip cookies is proof that eating healthy doesn’t have to be bland, dry and dessert-deprived. You can now actually bake cookies and cakes and eat them too!
I would love to hear from you. If you think your friends might like trying this tip be sure to share this post with them!