Rating: 5 stars
8 Ratings
  • 5 star values: 6
  • 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!



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


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

  • 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