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Rating: 4.8 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These are the best vegan cookies I've ever tasted!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line with parchment paper.

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  • Mix water and ground flax seed together in a bowl, creating a "flaxegg"; set aside until thickened, about 5 minutes.

  • Combine whole wheat flour, oats, baking powder, baking soda, salt, nutmeg, and cinnamon together in a bowl. Beat raw sugar, coconut sugar, and coconut oil together in a separate bowl using an electric mixer until smooth; add pumpkin puree, flaxegg, and vanilla extract and mix well.

  • Pour pumpkin mixture into flour mixture and stir just until dough is combined; fold in chocolate chips and pecans. Scoop dough onto the prepared baking sheet using a small ice cream scoop.

  • Bake in the preheated oven until lightly browned around the edges, about 10 minutes. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cook's Note:

This base recipe is very forgiving so feel free to make substitutions. Just know that different kinds of flours will give the cookies a different texture.

Maple syrup can be used in place of the coconut sugar, if desired. It will make the dough stickier, but tastes just as good.

Nutrition Facts

381 calories; protein 4.7g; carbohydrates 49.4g; fat 20.9g; sodium 302.7mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/22/2018
This was very tasty the inside was moist and chewy! Read More
(1)
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/22/2018
This was very tasty the inside was moist and chewy! Read More
(1)
Rating: 5 stars
11/12/2016
Delicious cookies! I used maple syrup so needed to bake them a little longer. Vegans and non-vegans liked them! Read More
(1)
Rating: 4 stars
09/25/2017
Substituted maple syrup for coconut sugar. Read More
(1)
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Rating: 5 stars
10/26/2016
Did not use coconut sugar; made only 1/2 the recipe because did not have enough pumpkin puree from fresh pumpkin. Did not use optional items pecans chocolate chips. Just absolutely delicious! Read More
(1)
Rating: 5 stars
10/06/2017
Yum! Used raisins instead of chocolate chips & pumpkin pie seasoning in place of the other seasons just added to the fall flavor Read More
(1)
Rating: 5 stars
12/20/2019
I ve been making these for the past couple of weeks and they re amazing! I ve played with different types of flour and I ve used an egg replacer to make them more vegan friendly. Overall I m very happy with them. Read More
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Rating: 5 stars
11/20/2020
Not a vegan household, and these have been made a few times - usually with canola instead of coconut oil, and brown sugar instead of coconut sugar (due to availability) Read More
Rating: 4 stars
11/18/2019
He d were super soft/chewy. I liked them but if I made them again would leave out the bits and double the chocolate chips. Read More