Pumpkin Chocolate Chip Cookies Recipe Spice Cake Mix
How to cook Pumpkin Chocolate Chip Cookies Recipe Spice Cake Mix
Prep time 45 minutes
Cook time 15 minutes
Total Time 1 hour
Servings 14 (Cookies)
Cuisine Dessert, Gluten Free, Vegan
Freezer compatible 1 month
It keeps? 3-4 days
3/4 cup almond flour or flour (we prefer almond flour // if you don’t have nuts, you can try a seed flour)
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3/4 cup rolled oats (certified gluten-free as needed)
1/4 cup finely grated (dried) unsweetened coconut (or you can try substituting more almond flour, oatmeal, or even a GF flour mix)
1/4 cup vegan dark chocolate chips
3/4 teaspoon baking powder
1/4 teaspoon sea salt ( Optional )
1 tablespoon pumpkin pie spice (yes, that much)
1/2 cup packed brown sugar or organic muscovado sugar (or sub coconut sugar, but we prefer brown sugar for best texture)
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1/4 cup aquafaba (the brine / liquid in a can of chickpeas)
2 Tbsp pumpkin butter (or a pumpkin puree, but know that it will be less flavorful and softer and more tender // or a pumpkin flavored nut butter!)
2 tablespoon avocado oil or melted coconut oil
1/2 teaspoon vanilla extract ( Optional )
Ho w to prepare the recipe Pumpkin Chocolate Chip Cookies Recipe Spice Cake Mix
In a large bowl, combine the almond flour, oatmeal, coconut, vegan chocolate chips, baking powder, salt (optional), pumpkin pie spice, and brown sugar.
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In a separate bowl, beat the aquafaba (with a hand mixer or vigorously, although it takes longer) until light, fluffy, and loose peaks form. (Add a little cream of tartar to help you out if you’re not whisking.)
To the aquafaba, add the pumpkin butter, oil, and vanilla (optional) and whisk or whisk to combine. (The mixture will deflate a bit, that’s fine.) Then add to the dry ingredients and mix until just combined. It should have a firm and semi-sticky dough (see photo). If it’s too wet, add a little more almond flour or flour. Cover and chill in the refrigerator for at least 30 minutes or overnight.
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Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
Scoop out chilled dough in amounts of about 2 tablespoons (I like this tablespoon) and place on prepared baking sheet. Press down slightly to form a disk (see photo). Leave a gap of about 1 inch between each cookie to allow it to spread. There should be about 14 cookies (as the original recipe is written). Option to add some more chocolate chips on top.
Bake for 14-16 minutes or until edges are light golden brown and have expanded. Be careful not to burn yourself (especially on the bottom) – they bake quickly towards the end.
Remove from the oven and cool for 5 minutes in the baking dish before serving. They will harden the longer they cool (they can be a little tender right out of the oven).
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Store completely cooled leftovers in an unsealed container at room temperature for up to 3 days, in the refrigerator for 4 days, or in the freezer for 1 month. The first day they are a bit crunchy, but days 2 onwards are more tender and soft (it’s the nature of pumpkin cookies). I recommend storing them in the freezer once chilled to help keep their exterior crisp!
Serving: 1 Cookie Calories: 125 Carbohydrates: 13.6 gram Protein: 2.3 gram Fat: 7.9 gram Saturated Fat: 2.3 gram Polyunsaturated Fat: 1.12 gram Monounsaturated Fat: 3.42 gram Trans Fat: 0 gram Cholesterol: 0 mg Sodium: 30 mg Potassium: 79 mg Fiber: 2.2 gram Sugar: 8 gram Vitamin A: 313 IU Vitamin C: 0.16 mg Calcium: 41.46 mg Iron: 1.38 mg
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