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Healthy Vegan Pumpkin Oat Chocolate Chip Cookies


Ingredients

3 tablespoons water

3 tablespoons water

1 tablespoon ground flax seed

1 tablespoon ground flax seed

1 ½ cups whole wheat flour

1 ½ cups whole wheat flour

1 cup oats

1 cup oats

1 teaspoon baking powder

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon salt

½ teaspoon ground nutmeg

½ teaspoon ground nutmeg

½ teaspoon ground cinnamon

½ teaspoon ground cinnamon

1 cup raw sugar

1 cup raw sugar

½ cup coconut sugar

½ cup coconut sugar

½ cup coconut oil

½ cup coconut oil

1 cup pumpkin puree

1 cup pumpkin puree

1 teaspoon vanilla extract

1 teaspoon vanilla extract

1 cup vegan chocolate chips (Optional)

1 cup vegan chocolate chips (Optional)

1 cup chopped pecans (Optional)

1 cup chopped pecans (Optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line with parchment paper.

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line with parchment paper.

Mix water and ground flax seed together in a bowl, creating a “flaxegg”; set aside until thickened, about 5 minutes.

Mix water and ground flax seed together in a bowl, creating a “flaxegg”; set aside until thickened, about 5 minutes.

Combine whole wheat flour, oats, baking powder, baking soda, salt, nutmeg, and cinnamon together in a bowl. Beat raw sugar, coconut sugar, and coconut oil together in a separate bowl using an electric mixer until smooth; add pumpkin puree, flaxegg, and vanilla extract and mix well.

Combine whole wheat flour, oats, baking powder, baking soda, salt, nutmeg, and cinnamon together in a bowl. Beat raw sugar, coconut sugar, and coconut oil together in a separate bowl using an electric mixer until smooth; add pumpkin puree, flaxegg, and vanilla extract and mix well.

Pour pumpkin mixture into flour mixture and stir just until dough is combined; fold in chocolate chips and pecans. Scoop dough onto the prepared baking sheet using a small ice cream scoop.

Pour pumpkin mixture into flour mixture and stir just until dough is combined; fold in chocolate chips and pecans. Scoop dough onto the prepared baking sheet using a small ice cream scoop.

Bake in the preheated oven until lightly browned around the edges, about 10 minutes. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Bake in the preheated oven until lightly browned around the edges, about 10 minutes. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cook’s Note:

This base recipe is very forgiving so feel free to make substitutions. Just know that different kinds of flours will give the cookies a different texture.

Maple syrup can be used in place of the coconut sugar, if desired. It will make the dough stickier, but tastes just as good.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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