Nutrition
Calories: 163kcal | Carbohydrates: 18.7g | Protein: 1.7g | Fat: 9.5g | Fiber: 1.2g
These cookies literally taste like Fall! Instead of egg, we use pumpkin puree which makes them super moist and yummy.
Servings
Ingredients
- 2 1/4 cup Flour all purpose
- 1 cup Vegan Butter room temperature
- 3/4 cup Light Brown Sugar
- 3/4 cup White Sugar
- 1/2 cup Pumpkin Puree
- 1 cup Vegan Mini Chocolate Chips
- 1 1/4 cup Vegan Chocolate Chunks
- 2 tsp Vanilla Extract
- 1 tsp Salt
- 1 tsp Baking Soda
- 3/4 tsp Corn Starch
- 1 tsp Cinnamon
Instructions
- Pre-heat oven to 375 ºF (191 C).
- In a standing mixer/with a hand mixer, mix the butter (at room temperature), brown sugar and white sugar together.
- Once well mixed, add in vanilla and pumpkin puree and mix.
- In a separate bowl, whisk together flour, salt, baking soda, corn starch and cinnamon.
- Slowly add flour mixture to mixer and mix until well combined.
- Once you have a cookie dough, mix in chocolate chips and chunks.
- On a parchment paper lined baking sheet, form cookie dough balls. You should end up with 36. I used a 2 tbsp scooper.
- Bake for 9 - 11 minutes.
Equipment
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Notes
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PDV Pumpkin Chocolate Chip Cookie Did you make this recipe?Mention @proteindeficient.vegan
These are my most favorite vegan chocolate chip cookies ever! I use pumpkin puree for the egg substitute and add in a bit of cinnamon too! I know most of my recipes are high protein, but sometimes I like to sprinkle in some of my favorite not high protein recipes and I only post the best ones, because I know most people are here for high protein stuff!
If you’re in the mood for pumpkin-y goodness, but want something with protein, you should check out. my high protein pumpkin spice seitan and protein pumpkin craisin muffins (they’re made using TVP)!
Ingredients
- Flour – I used all-purpose flour. If you happen to make these gluten-free, I’d love to hear what substitutions you made and how they turned out in the comments!
- Baking Soda, Corn Starch – the combination of these two result in a really nice texture – well spread cookies that are chewy on the inside and have a bit of crispiness on the edges.
- Salt – adjust to taste.
- Cinnamon – I think this is really nice with pumpkin and chocolate!
- Vegan Butter – I really like the Miyokos vegan butter sticks, but you can use your favorite!
- Pumpkin Puree – this is what we are using in place of eggs. It makes the cookies nice and moist.
- Sugar – I use a combination of Sugar and Light Brown Sugar. I think it results in a really nice taste and texture.
- Vanilla Extract – what are cookies without vanilla?
- Chocolate Chips – I highly recommend using a combination of mini chocolate chips and chocolate chunks, like shown below. You end up with mini chocolate chips in every bite, and some bites with large chocolate chunks!
Instructions
- Pull the vegan butter out of the fridge and allow it to sit out until it reaches room temperature.
- Pre-heat the oven to 375 F (191 C).
- In a large bowl, beat the room temperature vegan butter. I like to use a hand mixer, but a stand mixer will also work.
- Mix in the butter until it’s kind of creamy. Do not over mix.
- Add in the pumpkin puree and vanilla extract and mix until combined.
- In a separate bowl, whisk together your dry ingredients – flour, corn starch, baking soda, salt and cinnamon.
- Add the dry ingredients to the wet ingredients and mix together until you have a cookie dough.
- Add in the two kinds of chocolate chips and mix again until they are well dispersed.
- This batch of cookie dough should make about 36 cookies. I used a 2 tbsp scooper to get them even but you don’t have to!
- Evenly divide the cookie dough and drop little cookie dough balls (as shown below) onto a parchment paper lined baking sheet.
- They will spread, so make sure they are spaced.
- Bake for 9 – 11 minutes.
- Allow to cool for about 20 minutes.
Silly Little Haiku
These aren’t high protein
Pumpkin Chocolate Chip Cookies
But they are so good
Author
Protein Deficient Vegan
