Easy Vegan Pumpkin Chocolate Chip Cookies

Vegan Pumpkin Chocolate Chip Cookies

Prep time: 15 Mins + 12 Mins Cooling

Cook time: 12 Mins

Yields: 30 Cookies

Ridiculously easy to bake vegan pumpkin chocolate chip cookies which are soft, chewy and fluffy all at the same time.

Ingredients

Part 1:

Part 2:

Add ons:

Instructions

In a large bowl stir together ingredients mentioned in Part 1. Mix well.
In another bowl mix together the Part 2 ingredients.
Add the flour mix into the wet mix and combine well.
Stir in a cup of chocolate chips and mix well.
The dough will be a little sticky. So refrigerate the dough for at least 15 minutes.
Preheat the oven at 350F/180C for 15 minutes.
Once the dough is firm enough, scoop out about a tablespoon of dough for each cookie and placed on a greased cookie sheet. Lightly flatten it. Use the remaining 1/2 cup chocolate chips cookies to stick on the dough in neat pattern if possible so that all the cookies will look alike with almost equal number of chocolate chips on it. Bake it 10-12 minutes.
Remove it out of the oven and place the baking sheet on a wire rack for the cookies to cool completely before storing it an air-tight container.

My Notes:

Follow the instructions given on the egg replacer powder package to use it as an egg substitute. Usually a teaspoon of Ener-G is recommended for each egg to be replaced but as the pack I had was not new and was nearing the expiry date I chose to use an additional 1/2 teaspoon of it because I thought maybe the potency would have been lost.
Pumpkin pie spice was used in the original recipe. I didn't have it and hence substituted allspice powder for that.
If you know that you won't be able to finish off the cookies in a day or two, I would suggest that you store the cookies in a fridge or freezer. Otherwise it will go bad because it was pumping puree in it and the moisture will affect the freshness of the cookies.