Vegan Chocolate Chip Pumpkin Cookies

• Vegan
• Gluten free

• Produce

  • 6 tbsp Pumpkin puree

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Chocolate chips, dairy-free
  • 1 1/2 tsp Cinnamon
  • 1/2 cup Coconut sugar
  • 1 1/2 cup Gluten-free flour blend
  • 1/4 tsp Nutmeg
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1 tsp Xanthan gum if your gf flour blend doesn't have it already

• Oils & Vinegars

  • 1/2 cup Coconut oil

Found on asaucykitchen.com

Description

Ingredients

• 1/2 cup (105 grams) melted coconut oil
• 1/2 cup (100 grams) coconut sugar
• 6 tablespoons (86 grams) pumpkin puree
• 1 teaspoon vanilla extract
• 1 1/2 cup (190 grams) gluten free flour blend
• 1 teaspoon xanthan gum if your gf flour blend doesnt have it already
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup (90 grams) dairy free chocolate chips

Directions

• In a large sized bowl mix together your coconut oil, coconut sugar, vanilla extract, and pumpkin puree until smooth. Set aside while you mix your flour.
• In another bowl whisk together your flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Add the flour mixture to your wet ingredients a little bit at a time until everything is combine. Fold in your chocolate chips. If your dough is too sticky to handle at this stage cover and refrigerate it for at least 10 minutes.
• Heat your oven to 350°F/180°C while your dough is chilling in the fridge and line/grease your baking sheets.
• Roll out the dough into little balls about the size of a tablespoon and place on your baking sheet. They wont spread out too much while baking so flatten them a bit after placing them down. Bake for 8-10 minutes. Let the cookies sit on the baking tray for about 5 minutes before transferring them to a cooling rack. Since there is no egg in this recipe it needs to cool down a bit to set.