Vegan Pumpkin Chocolate Chip Cookies
Author:Seasonally spiced Vegan Pumpkin Chocolate Chip Cookies! Quick to make in one-bowl with no chill time. Perfectly soft and chewy on the inside, crunchy on the outside and packed with pumpkin flavour!
Ingredients
- ½ cup + 2 tablespoons (135 grams) vegan butter , slightly softened
- ½ cup (100 grams) sugar , cane or granulated white
- 1 cup (125 grams) all purpose flour , (plain flour in the UK)
- 3 tablespoons (17 grams) ground flax seed
- ⅓ cup (80 grams) pumpkin puree , not pumpkin pie filling
- 1 teaspoon pumpkin spice , (see the FAQs for alternative)
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- ½ teaspoon baking soda , (bicarbonate of soda in the UK)
- ¾ cup (135 grams) dairy-free chocolate chips
INSTRUCTIONS
- Preheat oven to 350° F (176 °C) and line a baking tray with parchment paper or a silicone baking mat.
- Take some kitchen paper or a clean lint-free dish towel (that you don't mind getting stained), and spoon the pumpkin puree onto one side of it. Spread it out quite thin with a spoon then fold the paper towel or dish towel over the top. Press down on it a bit to encourage the liquid from it to absorb then set aside and leave it for a few minutes. This step is important to remove excess moisture from the pumpkin puree.
- To a mixing bowl add the softened butter and sugar. Beat together well until soft and fluffy.
- Add the flour, ground flax, pumpkin spice, vanilla, salt and baking soda to the bowl then with a metal spoon, scrape the pumpkin puree off the kitchen paper and add to the bowl. Mix everything together then add the chocolate chips and gently fold them through.
- No chilling of the dough is required so you can bake right away. Using a lever ice cream scoop or a cookie scoop, scoop out the dough onto the prepared baking tray leaving them at least 3 inches apart. My scoop holds 3 tablespoons of cookie dough. If yours is significantly different your cookies could take more or less time to cook so adjust accordingly.
- Bake in the preheated oven for 7 minutes then lift the tray (using oven gloves) a good 4 inches above the oven shelf and let it fall with a bang back onto the shelf. This will knock the air out of the cookies and improve the texture. Bake for another 6 to 7 minutes until just starting to get a golden hint around the edges.
- Remove from the oven and give the tray a really sharp tap on either the oven shelf, the stovetop or a cutting board, then allow the cookies to cool on the tray.
NOTES
Store cooled cookies in an airtight container at room temperature.
The cookie dough can be made ahead and stored well covered in the refrigerator for up to 3 days. Allow it to sit at room temperature for about 15 minutes before scooping and baking. You can also freeze the baked cookies or unbaked cookie dough balls for up to 3 months. Bake frozen cookie dough balls straight from the freezer. Add on an extra minute or two to the baking time.
NUTRITION
Serving: 1cookie | Calories: 247kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Sodium: 202mg | Potassium: 51mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1761IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg
