After visiting a friend’s house with a very large backyard garden, I was gifted two large pumpkins from their garden and I thought I would put them to best use by making a large batch of pumpkin puree and creating a set of different pumpkin desserts, just in time for pumpkin season over in the Northern Hemisphere. I feel like in Australia it’s always pumpkin season, as I never really notice a difference in the seasons around pumpkin but with Halloween coming up… the pumpkin recipes are in!
As I have mentioned numerous times on here before, I am a little intimidated by baking, so when I find a healthy baking recipe that works well for me I tend to stick to it and just do different variations of the same recipe. This is definitely what happened with my cookies. I found one easy recipe that worked so well and I have been using it and playing with different flavours and add-ins ever since. I really wanted to stretch myself and try something a little new with these cookies, but to be perfectly honest, I think the cookies still look and taste the same! The only difference of the pumpkin puree which gives a nice golden hit of colour and some added nutrition and fibre. I have used buckwheat flour in this recipe but nearly any flour will work. A combination of almond meal and other flours can also work but almond meal alone will likely not work as it will make the cookies too crumbly.
The recipe is gluten-free, dairy-free, and refined sugar-free.
| Vegan Pumpkin Choc Chip Cookies (Gluten-free) | Print |
- 1½ cups coconut sugar
- ¾ cup cashew butter or almond butter
- ½ cup pumpkin purée
- 1 tsp vanilla extract
- 2½ cups buckwheat flour or brown rice flour
- 1 tsp baking soda
- Pinch salt
- ¼ cup plant milk
- ½ cup dark chocolate chips
- Simply add all the cookie ingredients to a large mixing bowl. Add the chocolate chips last. Mix together with a spoon until a cookie batter forms.
- Using 1 TBSP-sized measurement, roll the cookie dough into balls, place them on a lined baking tray and flatten slightly with your hands. Allow plenty of room between cookies to spread.
- Bake at 180 C for 15 minutes. Bake longer if you prefer a crispier cookie.
