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.
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...