Vegan Pumpkin Chocolate Chip cookies, that Santa will love too!

You may have noticed on Instagram that the past week I have been busy contriving a recipe for vegan Chocolate chip cookies making use of pumpkinpuree.

I have prepared two batches who both turned out pretty good. However, the first batch lacked the desired sweetness and had an unsatisfying texture. They were somewhat dry.

Nevertheless, the kids finished them within 10 minutes!

The second batch had the perfect taste, but once again texture failed. They came out too soft! But again this did not stop my children to devour them!

But with the third batch I think….No, I know, I nailed it. Delicious soft, sweet, heartwarming vegan pumpkin chocolat chip cookies or maybe more accurately pumpkin chocolate chip cakes. Because of their soft texture they resemble maybe more to cake rather than cookies. But if you leave them to sit long enough (preferably a day or so in the fridge after cooling) the outside will be crispy and the inside soft and moist. Also if you are able to leave them for a day the flavour comes out even better.

These cookies are so good that they are in fact a perfect plantbased alternative for the cookies that Santa usually is presented, while stuffing all the socks! Another good thing about it is that they only need 10 minutes in the oven.

Since in the Netherlands (and probably other European countries as well) it is very hard, if not impossible, to buy canned pumpkin puree, I roasted a whole pumpkin in the oven, pureed it and stored it in the fridge. Ready to be used for whatever. Since you only need 90 grams of pumpkinpuree in this recipe, it leaves you plenty for other dishes like; more cookies(!!), jam, spread, or simply as a side dish for dinner!

But enough said, get baking already and make sure to leave one for Santa! Maybe you’ll be rewarded an extra special gift….😉


Ingredients:

  • 1/2 cup melted coconut oil
  • 1/4 cup packed light or dark brown sugar
  • 1/2 cup coconut blossom sugar (or any cane sugar)
  • 1 tsp vanilla extract (or inside of one vanilla bean)
  • 1 vegan egg (I used 1tbsp chiaseed mixed with 30 ml water, but you can also use flaxseedmeal mixed with water)
  • 90 grams of pumpkin puree
  • 1 tbsp maple syrup
  • 3/4 cup spelt flour (or all purpose flour)
  • 3/4 cup almond flour *
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp cinnamon powder
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 ginger powder
  • 1/4 cardamom powder (by choice)
  • 1/2 cup vegan chocolate chips
  • * you can replace almond flour by using 11/2 cup all purpose flour, or any flour to your choice

Preparation:

If not using canned pumpkin puree start by roasting a deseeded pumpkin in the oven for 30 min. (until soft) at 180℃. Let cool and mash with blender.

Mix the chiaseed (or flaxsead) with the water, stir and let set for 15 minutes. In the meantime melt the coconut oil. Mix the pumpkin puree, the melted oil, both sugars, vanilla extract, maple syrup in a bowl and whisk until sugar is well incorporated.

Mix in a separate bowl the flour, spices, salt and baking powder and stir through. Mix the dry ingredients with the wet ingredients and whisk well. Fold in the chocolate chips with a spatula. The dough will be very sticky. Cover the dough and place in the fridge for at least an half an hour.

Pre-heat the oven at 175℃. Cover a baking sheet with baking paper. Form little balls in your hand and place them on the baking sheet, slightly flattening with a spatula or by hand, or maybe you want to use a form (I used stars). Using a form is a bit of a sticky job, but with some patience you will pull it of.

The cookies will spread lightly when baking, so make sure there is enough space between them on the sheet.

Place them in the oven for 10 minutes only. They will appear way to soft after ten minutes, but that’s what it takes, only ten minutes! Leave them to cool for ten minutes (maybe press some additional chocolate chips on top for decoration) and then place the cookies on a cooling rack. Leave them to cool there for a couple of hours and then transfer them to a plate and place in the fridge overnight. If possible even a day extra, but maybe that’s is pushing it a bit….

Good luck and enjoy!


I would love to find out how your cookies worked out, so please share your comment below!