I put fall in a cookie!
While I’m a mega fan of pumpkin in my baked goods, I’m not a fan of PSLs. Please do not put pumpkin in my coffee. Don’t do it to me! But do give me a latte and a pumpkin cookie. I would hug you.
Sooo I’m back to life after a week of vacation. I seriously had zero plan for a week. I need to do that more often. It was so refreshing. Yesterday was spent going to the grocery store and buying pumpkin. Then I made two pumpkin recipes. This cookie recipe and then another recipe I’m sharing later this week. I hope you like pumpkin. If you don’t, just avoid the blog until Friday.
I’d been wanting to make a killer pumpkin cookie (with chocolate) and these are just that. They are my new oh-hi-fall-I’m-so-happy-you-are-here recipe. I think I will make them every October 1st and it’ll be a thing. Actually that limits my cravings. So instead I’ll just set a goal to make a pumpkin-infused recipe every October 1st. That sounds like a good time.
These cookies are vegan. It just kinda happened. Mainly because I have a lot of ground flaxseed I’m trying to use up. How many flax eggs does it take to use up several pounds of flax? I’ll let you know. I have a plethora of flaxseed left over from ages ago when I sold those lovely black bean brownie mixes. Geez. Back then I had SUCH a desire to sell a physical product, but now I never wanna do that again. That process did not go smoothly. So here I am with containers of flaxseed taking up an entire shelf in my pantry. Perhaps I will give them as Christmas presents.
Actually that gift would suck. I would rather give them cookies. Pumpkin cookies!
Things to know about these cookies:
-they are on the gooey-er side. And since they are vegan you don’t have to worry about them being underbaked and an egg not cooking. YAY, us.
-i don’t like an overwhelming pumpkin pie spice flavor, so I only added a touch of pumpkin pie spice to these. Enough to be like, “oh hey, this tastes like fall.” But not enough to be like, “oh hey, this tastes like a fall candle smells.”
-they are perfect when served with a latte.
Vegan Pumpkin Chocolate Chip Cookies
Yield: makes 8 cookies
1 cup all-purpose flour
1/2 cup sugar
2 tablespoons brown sugar
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp ground flaxseed + 2 tbsp water
1/2 cup canned pumpkin
1/4 cup coconut oil, melted
1/2 tbsp vanilla
1/2 cup dark chocolate chips
Preheat oven to 350ºF.
First, make your flax egg by combining ground flax with water. Set aside for at least 5 minutes. In a separate bowl, combine all dry ingredients. Make a well in the center of dry ingredients and add in all wet ingredients including your flax egg. Combine until a dough forms. Fold in chocolate chips. The dough will be a bit wetter than typical cookie dough.
Now wet your hands (since dough will be sticky) and roll dough into 8 balls and place on a greased baking sheet. Use your hand to slightly flatten the ball of dough. Add some extra chocolate chips to the top to make the cookies even prettier. Bake for 9-15 minutes, depending on your desired doughiness level.