Vegan Pumpkin Cookies with Chocolate Chips
Prep Time: 35 minutes
Cook Time: 14 minutes
Total Time: 49 minutes
Moist, flavorful, dairy-free and egg-free, these pumpkin cookies with chocolate chips are delicious! Made with solid-pack pack pumpkin, pumpkin pie spice, coconut butter, and tahini, these vegan pumpkin cookies are good any time of year.
- 1/2 cup organic brown sugar
- 1/2 cup organic white sugar
- 1 ¾ cups all-purpose flour
- 1/4 cup corn starch
- 1 teaspoon baking soda
- 1 ½ teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 Tablespoon agar agar *see note
- 6 medjool dates pitted and soaked
- 1½ cup pumpkin solid pack
- ½ cup plant milk I used cashew milk
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
- 1 Tablespoon tahini paste
- ½ cup coconut butter
- ¾ cup chocolate chips vegan
Preheat oven to 350°
Pit and soak the dates in hot water for 30 minutes.
In a large mixing bowl, combine together dry ingredients and set aside.
Put pitted, soaked and drained dates in a high speed blender along with plant milk of choice. Blend for about three minutes on high speed until dates have been fully processed and incorporated into the liquid.
Pour date/milk mixture into a mixing bowl with the coconut butter, pumpkin, lemon, vanilla, and tahini. With an electric mixer, mix together for about 2 minutes or until mixed, light and fluffy.
Pour the wet ingredients into the dry ingredients and with a mixer, fully incorporate. You might need to finish mixing by hand with a large spoon. Do not over mix the batter or it will become tough.
Fold in the chocolate chips.
Cooking twelve cookies at a time, drop the dough onto a lightly greased silicone baking mat or parchment paper. Bake at 350° for 12-14 minutes, until bottoms are lightly browned. Allow to cool before removing from cooking mat.
- (affiliate link) agar agar is useful to help bind the cookie together and helps make it soft. I have only found on Amazon (affiliate link above). When I haven't had it in my pantry, I've still made the cookie. It will taste the same but might not hold together quite as well.
- You may cook your own pumpkin if you desire. I use canned pumpkin. Make sure you use what is called "solid pack" or "pumpkin puree" and NOT pumpkin pie mix. You'll have a little pumpkin left over in the can. Sorry- freeze it and add to smoothies!
- Make sure to drain the water from the soaked and pitted Medjool dates. Otherwise, your batter will be way too wet.
- Once on the cookie sheet, your cookies are not going to spread or change shape. Just an FYI...
Serving: 1cookie | Calories: 143kcal | Carbohydrates: 27g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 108mg | Potassium: 77mg | Fiber: 1g | Sugar: 17g | Vitamin A: 435IU | Vitamin C: 0.7mg | Calcium: 26mg | Iron: 0.8mg