Ingredients40 m servings 381
- 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.
Per Serving: 381 calories; 20.9 49.4 4.7 0 303 Full nutrition
ReviewsRead all reviews 7
Delicious cookies! I used maple syrup, so needed to bake them a little longer. Vegans and non-vegans liked them!
Yum! Used raisins instead of chocolate chips & pumpkin pie seasoning in place of the other seasons…just added to the fall flavor
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!
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 ver...