Recipe + photo by Samantha Scott
There is something so comforting about a freshly baked cookie. Follow this recipe below for a delicious vegan cookie that’s perfect for your next party, dessert, or warm snack!
- ½ cup melted coconut oil or vegan butter
- ½ cup pumpkin puree
- ¾ cup brown sugar – you can use light or dark. Cookies will be light or dark in color based on your preference.
- ¼ cup organic white sugar
- 1 ⅓ cup all-purpose flour
- 1 teaspoon pumpkin pie spice or cinnamon
- 1 teaspoon fine sea salt
- ½ teaspoon of baking soda
- ¾ cup vegan chocolate chips – to be added to ½ cup flour, set aside ¼ cup for topping
- Pecans, walnuts or your favorite nut.
- ½ teaspoon vanilla (add to wet ingredients)
- Dried cranberries instead of chocolate chips
- Vegan White Chocolate Chips
- To start, add your melted coconut oil, pumpkin puree, brown sugar, and organic white sugar to a mixing bowl. Beat together until combined.
- Next, add the flour, pumpkin pie spice, sea salt, and baking soda. Add flour first and then add other ingredients on top. Mix together until a smooth but semi-sticky dough forms.
- Using a spoon or spatula, fold ½ cup chocolate chips (or other add-in ingredients) into the batter until evenly distributed.
- Cover the bowl of cookie dough with plastic wrap and refrigerate for at least 1 hour. This helps the dough to develop a better flavor. If you prefer, you can chill the dough for up to 24 hours before baking.
- Preheat the oven to 325F and line a baking tray with parchment paper. Take the dough out of the fridge and use a cookie scoop to scoop 1.5 tablespoon sized cookies into the baking pan (40-45g). Leave a few inches between each cookie as they will spread a bit during baking. Flatten each cookie slightly with a spoon or the palm of your hand. Take the chocolate chips set aside and add 3-5 chips on top of each cookie.
- Place the cookies in the oven and bake for 12-14 minutes until the edges are brown and the tops are no longer shiny.
- Remove the tray from the oven.
- Let the cookies cool on the baking sheet for 5-10 minutes. Then, remove from tray and place on a wire rack to finish cooling or eat right away for warm and chewy cookies. Enjoy!
- If you are not a fan of the taste of coconut oil, you can use refined coconut oil, which has no coconut flavor at all! Melted vegan butter can also work as a substitute.
- Cookies are best enjoyed the day of baking. Store leftovers in a sealed container at room temperature for up to 5 days or refrigerated in a sheet of parchment paper for up to 1 month.
Recommended Vegan Action Certified products to try with this recipe
- The coconut oil garden of life
- In raw sugar