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Ingredients
- 2 1/2 cups all purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup coconut oil or vegan butter, melted
- 1 cup organic sugar
- 1/2 cup pumpkin purée
- 3 tablespoons ground flax
- 1 teaspoon vanilla
- 3/4 cup chocolate chips
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Preparation
Step 1
Preheat the oven to 350 degrees.
In a medium-sized bowl, mix together flour, pumpkin spice, baking soda and sea salt. Set aside.
In a larger mixing bowl whisk melted coconut oil or butter, sugar, pumpkin purée, ground flax and vanilla. Pour wet ingredients into dry ingredients and stir until completely combined, or process in a food processor with the dough blade.
Fold in the chocolate chips until they're evenly distributed in the dough, then use a spoon or cookie dough scoop to place 1-inch balls of dough onto a greased or parchment lined cookie sheet. Bake for 8-10 minutes, or until cookies become golden. Let cool on a wire rack, then enjoy! Cookies last in the fridge about a week and in the freezer indefinitely. Makes about 36 2-inch cookies.
NOTES
You can safely sub in 1/2 of the AP flour for whole wheat flour, if you prefer, but you will get a denser cookie.
Frozen cookies can be defrosted by being placed onto a plate and left on the counter for about 2 hours or microwaving for a few seconds at a time.
You could definitely sub in applesauce or a healthier replacement for some of the oil if you wanted, but I would recommend only subbing in about half the amount to maintain the cookies texture.