The best recipe for vegan pumpkin chocolate chip cookies, made with cinnamon, nutmeg that combine with the flavor of coconut oil, create a perfect and delicious combination. They are also 100% vegan and gluten-free.
Who doesn’t love to eat some delicious cookies still warm from the oven with a cup of tea or hot milk? Well, these cookies are perfect for those days.
FAQ
How to make pumpkin puree at home?
It is very simple. I’ll tell you how:
- Chop the pumpkin in half
- Remove the seeds
- Place both halves (if not possible, one at a time) opening side down on a baking sheet.
- Bake in a preheated oven at 200 ° C until soft (15-20 minutes).
- Remove from the oven and let it rest for about 10 minutes before handling
- Remove the shell. If the shell does not rise completely, with the help of a spoon separate the pulp from the shell.
- Voilà! You already have the pumpkin puree, anyway if you want you can even pass it through the food processor to make it perfectly smooth.
IMPORTANT: Let the pumpkin puree rest without a lid before putting it in the refrigerator.
How can I replace coconut sugar?
Palm or brown sugar also works. I would leave regular white sugar as my last resource.
What can I use as substitute for coconut oil?
Canola oil is another option, however coconut oil adds a lot of flavor to the pumpkin cookie mix.
Can you freeze the cookies?
Of course. You have three options:
- Freeze the whole dough: in an airtight and dry container.
- Form the cookies and freeze them (raw) separately: this option allows us to bake small batches of cookies . First of all, the cookies must be shaped on a tray and put to freeze, when they’re hard, put them in an airtight bag or container and that’s it. To bake them, first let them at room temperature and then bake. Or simply bake them frozen but for a longer time.
- Bake the cookies and freeze them: you should do the same as in the previous case, only after baking leave them chill at room temperature. Otherwise they will condense in the container in which they are frozen. Before eating let them return to room temperature and the you’re good to go.
How long does it last in the fridge?
I’d recommend not leaving the dough in the refrigerator for more than 3 days, although it does not contain eggs, the pumpkin can cause the dough to go bad. If you think that the dough is going to stay there longer, I recommend freezing them as I explained above.
How long do vegan pumpkin chocolate chip cookies keep?
It’s best to store them in an airtight, dry container, away from heat and moisture. Consume preferably within the next 5-7 days after baking.
The fresher the better!
TIPS Y VARIACIONES
– No chocolate
They can easily be made without the chocolate chips. The dough by itself it’s very tasteful, so if you don’t have chocolate or just don’t want to add it, then skip that part.
– Pumpkin Walnut/Pecan nut Cookies
Instead of chocolate, you can use pecans or regular walnuts, chopped into small pieces that match perfectly with cinnamon and nutmeg.
– Nuez moscada recién rallada
As a tip, I advise you to use fresh grounded nutmeg instead of the commercial one, both are the same but if it’s fresh, it has a more intense taste.
HOW TO MAKE VEGAN PUMPKIN CHOCOLATE CHIP COOKIES STEP BY STEP?
1.
First mix all the wet ingredients in a bowl.
To do this, first pour the coconut oil (liquid).
2.
Then, add coconut sugar and pumpkin puree along with the oil.
In case of vanilla extract, add it in this step.
3.
Beat until no lumps of pumpkin are visible. It can be done in the electric mixer or with a fork, like I did here.
If it seems that the oil is not fully integrated, don’t worry, it’s normal.
4
In a separate bowl mix all the dry ingredients.
I used vanilla powder so I added it in this step.
5.
Stir well until it’s all integrated.
6.
Now incorporate wet and dry ingredients.
See notes in the card recipe for tips.
7.
Beat with a paddle or with your hands. It is also possible to do it with the electric mixer using a low speed.
The dough should absorb all the flour in the bowl.
… until it looks like this: an even dough that does not stick to your fingers.
8.
Finally add the chocolate chips to the dough and mix
9.
After mixing the them well, place in the refrigerator for about 5 minutes or more if needed.
If they are prepared in a cold environment and the dough is not so oily, this step can be skipped.
10.
Before making the cookies, preheat the oven to 200 ° C
Make similar balls (about 25 gr) and flatten them just a little bit.
Cookies tend to spread but not too much so they need to be squashed a bit.
11.
Place them on a tray with parchment paper or on a greased surface, leaving at least 2 cm between cookies.
12.
Bake for 5 minutes at 200 ° C, then lower the temperature to 160 ° C and bake for another 15 minutes.
When they’re ready take them out of the oven and I recommend letting them rest for about 10 minutes on a cooling rack.
If you try this recipe, don’t forget to comment or tag me on your Instagram or Facebook post with @shinyveggies and #shinyveggies, that way I can see your Vegan pumpkin chocolate chip cookies!
Vegan pumpkin and chocolate chip cookies gluten-free
Course: Dessert, SnacksDifficulty: Easy18
cookies15
minutes20
minutes540
kcal5-10
minutesThe best recipe for vegan pumpkin cookies, made with cinnamon, nutmeg and dark chocolate chips that together with the flavor of coconut oil, create a perfect and delicious combination. They are also 100% vegan and gluten-free.
Ingredientes
125 ml coconut oil, melted (85 gr or 1/2 cup)
70 gr coconut sugar (1/2 cup)
100 gr Pumpkin puree (6 tbsp)
1 tbsp Vanilla Extract (or 1/4 tsp vanilla powder)
190 gr gluten-free wheat flour (1 cup)
1/4 tsp Salt
1/2 tsp Baking Soda
1/4 tsp baking powder
1 1/2 tsp ground cinnamon
1/4 tsp nutmeg
80 gr Cup Dark chocolate chips (vegan)
Instrucciones
- Mix all the wet ingredients in a container. To do this, first pour the coconut oil (liquid). See note 1
- Add coconut sugar and pumpkin puree together with the oil and beat.
In case of using vanilla extract, add in this step. - In a separate bowl mix all the dry ingredients. I used vanilla powder so I added at this point.
- Incorporate wet and dry ingredients and beat until getting an even dough that doesn’t stick to your fingers. See Note 1 and 2
- Add the chocolate chips to the batter and mix.
- Put in the refrigerator for about 5 minutes to make the balls even easier. See Note 3
- Preheat the oven to 200 ° C.
- Make small balls of approx. 25 gr and flatten them just a little on a tray with parchment paper or on a greased surface, with at least 2 between cookies.
- Bake for 5 minutes at 200 ° C, then lower the temperature to 160 ° C and bake for another 15 minutes.
- When they are ready, remove from the oven and let it rest on a cooling rack for about 10 minutes before eating.
Video de la receta
Notas
- NOTE 1: If making the cookies in a cold environment, I recommend to do the dry ingredients first and then wet ones so that the coconut oil does not solidify due to cool temperature. If this happens, heat the liquid mixture in a water bath, before mixing with the dry ones.
- NOTE 2: Beat with a paddle or with your hands. It is also possible to do it with the electric mixer at low speed.
- NOTE 3: If made in a cold environment and the dough is not so oily, it’s not necessary to cool the dough first.
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