It’s October, so I’ve jumped on the pumpkin bandwagon and have been making these Vegan Pumpkin Chocolate Chip Cookies.
They’re made with my new favorite ingredient, “plant butter” ( Country Crock with Almond Oil) as well as full fat coconut milk which helps them bake up light, thick and round. They are cakey, but not as cakey as some and even less so if you take the time to drain the pumpkin a bit on a paper towel.
Given the small amount of full fat canned coconut milk, this recipe is best for when you have coconut milk leftover from another recipe or when you have another recipe you can use it in. I usually open a can of coconut milk, pour it in a plastic tub, stir it around really well, then use it as needed for about a week. Different brands seem to stay fresher longer, but I almost always find ways to use coconut milk after opening it.
If you try the Vegan Pumpkin Chocolate Chip Cookies, let me know. So far I’ve made them a couple of times just for myself but haven’t shared them with anyone other than Todd, who likes them too.
Update: If you are looking for a good recipe for pumpkin chocolate chip cookies and you don’t need them to be vegan, these Pumpkin Chocolate Chip Cookies are very good. They are made with oil rather than butter.
Vegan Pumpkin Chocolate Chip Cookies
- 1 cup plus 2 T. 160 grams all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 110 grams dark brown sugar
- 1 1/2 teaspoon pumpkin pie spice
- 7 1/2 tablespoons 100 grams vegan plant butter, cool room temperature
- 1/3 cup 80 grams canned pumpkin, measure after draining on a paper towel**
- 1 tablespoon 20 grams cold, well-shaken and stirred full fat coconut milk
- 1 teaspoon vanilla
- 1/2 cup dark chocolate chips
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Stir together the flour, baking soda, baking powder, salt until very well blended. Add the brown sugar and pumpkin pie spice and mix again until well blended. Set aside.
- In a mixing bowl, using an electric mixer or just a heavy duty rubber scraper, beat or mash the plant butter until creamy. Add the pumpkin, coconut milk and vanilla and stir with the mixer or by hand just until blended – no need to whip it.
- Add the flour mixture to the pumpkin mixture to make a fairly soft but scoopable dough, then stir in the chocolate chips. Using a medium cookie scoop, scoop out 14 rounds of dough. You can bake all the dough rounds immediately or put them on a plastic wrap lined plate, cover and chill.
- Space dough about 2 ½ inches apart on the baking sheet and bake at 350 for about 12-14 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to cool completely.