Thanksgiving is almost there and all of you must be super busy in the kitchen making dish after dish to host family and friends. With all the complicated, multi-step recipes no wonder it’s a stressful time of the year for those slogging in the kitchen especially while others might be having a ball of a time!
Here is one recipe you don’t need to pull your hair to get it right. One recipe you don’t have to worry about the taste and texture. One recipe will satisfy the sweet cravings. This is especially a good choice if you want to send it with your kids to school for them to share with their friends. It’s nut-free so wouldn’t be a problem with kids having it at school. Now eager to what that recipe is and how it looks? It’s my vegan pumpkin chocolate chip cookies recipe. I saw this recipe on Pinterest (from here) and decided to bake it ASAP because I had all the ingredients at home.
The kids were so eager to help me because I didn’t bake in a long time. The cookies turned out absolutely delicious. If you are a fan of soft and chewy cookies, this is one recipe that you shouldn’t miss.
If baking vegan is not necessary for you and you are simply looking for an egg free and easy pumpkin chocolate chip cookies recipe try this one.
Vegan Pumpkin Chocolate Chip Cookies Recipe
|Prep Time||Cook Time||Makes|
|15 Mins + 12 Mins Cooling||12 Mins||30 Cookies|
- 1/2 cup avocado oil
- 1 cup pumpkin puree
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1.5 teaspoons Ener-G egg replacer
- 1/4 cup water
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon baking soda
- 1 and 1/2 cups (vegan) semi-sweet chocolate chips
- 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.
- 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.
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