VEGAN PUMPKIN CHOCOLATE CHIP COOKIES
I've been baking these cookies almost once a week since the first signs of fall. I am crazy about pumpkin treats, especially when paired with chocolate! Before I went plant-based I had a favorite pumpkin chocolate chip cookie recipe. As soon as I noticed the slightest change in the leaves this year, I was on the hunt for a vegan version of my favorite autumn treat.
I found a great recipe by The Realistic Nutritionist at nutritionfor.us called Eat Skinny Be Skinny: 42 Calorie Pumpkin Cookies. This recipe resulted in light, cake-like pumpkin cookies, just like the original recipe I used to make. I avoid white refined flour and sugar as much as possible though, so I made a few changes to the recipe. Now I have a recipe I can feel good about making often.
I use all Whole Wheat Pastry Flour instead of the flour mix that the original recipe calls for. Bob's Red Mill is my favorite brand of flour. I always get great results with this flour. I also use Coconut Palm Sugar instead of the regular white refined sugar. Coconut Palm Sugar is a great natural alternative to white sugar. It is naturally low on the glycemic index and contains potassium, amino acids, magnesium, zinc, iron, and B vitamins! You can use it as a 1:1 replacement for sugar in baking, and it's also great sprinkled on top of a bowl of steel cut oatmeal and blueberries. If you're looking for an alternative to refined sugar, give it a try. I was pleasantly surprised!
And of course I add Chocolate Chips! I like to use allergy free mini chocolate chips (they don't contain soy or dairy) or semi-sweet cacao chips.
These cookies don't last very long in my house!
GF Option: For a Gluten free version, a friend of mine used the combination of 1 cup Almond flour and 1 cup Quinoa flour. She said they turned out great! Thanks, Kristin! :)
Makes 16-20 cookies, depending on how big you make them
Tip: Check with a toothpick after 13 mins if you are unsure. If it comes out clean they're done! 13 mins is usually just right for my oven.
I'm Jess, singer/songwriter and plant-based food enthusiast. Savor & Thrive is all about healthy living, particularly healthy food. My music has been getting most of my attention over the last couple of years and cobwebs are beginning to form on this site, but I’ll be freshening up this blog over the next month and hope to post new recipes in early 2018. Thanks for visiting!