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
Track this on My Fitness Pal searching:
PDV Pumpkin Chocolate Chip Cookie
Did you make this recipe?Mention @proteindeficient.vegan