Description
These vegan pumpkin chocolate chip cookies made with vegan butter, flax seeds, and pumpkin puree are super soft and perfect for holiday baking!
Ingredients
- 3-½ cups All-purpose Flour
- ½ teaspoons Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoons Pumpkin Spice Mix
- 1 teaspoon Salt
- 1 cup Vegan Butter
- 1 cup White Sugar
- ½ cups Light Brown Sugar
- 2 Tablespoons Flax Eggs *See Note*
- 1 cup Pumpkin Puree
- ½ teaspoons Vanilla Extract
- ¼ cups Agave Syrup Or Vegan Honey
- 8 ounces, weight Chocolate Bar Or Chips
- Coarse Sea Salt, For Sprinkling
Preparation
Bring all wet ingredients to room temperature.
In a large bowl, whisk flour, salt, baking soda, baking powder, pumpkin spice and salt.
In a seperate bowl, beat butter, white sugar, and brown sugar until fluffy and light. Depending on what type of mixer you are using, this can take anywhere from 5 to 15 minutes. Add flax eggs (see note below), pumpkin puree, vanilla extract, and vegan “honey” (or a different vegan nectar). Mix to combine.
Add dry ingredients and chocolate. Mix everything just to combine—be careful not to overmix.
Make cookie balls into desired shapes. I made 1 inch-diameter balls. Arrange on sheets lined with parchment paper, leaving at least 1 inch in between. Chill in the refridgerator for at least 2 hours.
Sprinkle with sea salt and bake until edges get some color, about 12–15 minutes. Let cool before serving. (You can keep unbaked cookie dough balls in the freezer for up to 2 months. Bake from frozen for a bit longer than 15 minutes.)
Note: For each flax egg, mix 1 tablespoon flax seeds and 1 tablespoon hot water. Let sit for a few minutes.
