I’ll never make non-vegan cookies again after trying this recipe! The whipped coconut oil makes these cookies soft, fluffy, chewy and melty. The cookies get crisp on the outside in the oven, and no matter what temperature you serve them in, they are soft and mouthwatering in the middle. They don’t get too crisp on the inside like non-vegan cookies do.
Plus, they don’t taste “vegan” at all. No one will know they are plant-based unless you tell them!
Yield: 18 cookies
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/4 cup coconut oil, melted and cooled
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree
- 3/4 cup vegan chocolate chips
- Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, salt, baking soda, baking powder and spices. Set aside.
- Using a stand mixer, mix coconut oil, white sugar and brown sugar together. Add vanilla extract and pumpkin. Mix until combined, about 3 minutes.
- Slowly add in the dry ingredients. Mix until just combined. Stir in vegan chocolate chips.
- Drop large, rounded tablespoons onto the parchment paper. Bake for 12 minutes, until cookies become firm on tip. Transfer to wire cooling rack and cool completely. Serve and enjoy!
Source: Two Peas and Their Pod