Bake 12 to 15 minutes, or until golden at the edges. So the texture of your cookies wouldn’t be quite the same! Both unsalted butter and coconut oil work equally well, as does stick-style vegan butter (like this!). They are fabulous with a cold glass of Cashew Milk or a Pumpkin Spice Latte and are great on-the-go! I will be making another few batches tomorrow!! (the dough will have a sticky consistency), Place about 1.5 Tablespoons of dough on the baking tray using a spoon or a. Bake for 12-14 minutes until the edges are golden and the tops are set. Now add the wet ingredients into the large bowl of dry ingredients and combine well using a spatula. Ingredients1/2 cup melted coconut oil, melted. Fold in chopped chocolate or chocolate chips. Preheat oven to 350° and line two baking sheets with parchment paper. However, almond flour would work, if you’re mainly trying to make them low carb! I know, I know… It seems weird to give you instructions about the instructions as a Nerd Alert. If it’s chilled, then it’ll immediately re-solidify your melted butter or coconut oil. Set aside. — even with no butter, eggs, dairy, flour or refined sugar! They will last longer in the fridge for 4-5 days. Each dish is beautifully photographed in her own unique style with an inviting feel to them. Your email address will not be published. View Nutrition Information + Weight Watchers Points Healthier Chocolate Treats contains 50+ brand new healthier recipes. Nothing beats the classics. ♡ Healthy Pumpkin Sugar Cookies To a large mixing bowl, add the Flour, Baking Soda, Pumpkin Spice, and Salt. Vegan Apple Wild Rice Stuffed Acorn Squash, Vegan Butternut Squash Quinoa Chili (GF, One Pot), Vegan Lemon Butter Pasta with Peas & Leeks. Use a medium cookie scoop to scoop the dough directly onto the baking sheet, giving each cookie about 2” of space. Technically, oat flour is literally just finely ground and powdery oats… But “powdered oats” doesn’t have quite the same ring to it as “oat flour.” Therefore, I wasn’t sure whether to call these cookies flourless or practically flourless, seeing as you just need oats to make your own oat flour… But either way, I promise these cookies are delicious! These are my usual go to (or these for a vegan-friendly version!). These cookies will be stored in your browser only with your consent. Instructions:Add melted coconut oil or butter, pumpkin puree, and sugars in a mixing bowl and whisk until smooth.Add 1 cup of almond flour and whisk until smooth. Oct 31, 2020 - A mix of healthy plant-based vegetarian recipes and indulgent vegan dessert recipes from ShortGirlTallOrder Blog. As I stood there, I glanced down at my shopping cart, already mostly full of baking ingredients and new pans. You just need 1 bowl and a fork! Necessary cookies are absolutely essential for the website to function properly. The high moisture content of pumpkin purée also prevents your cookies from spreading, so you must flatten your cookie dough before baking it. Cookd Pro ShortGirlTallOrder LLC. I haven't tried it yet, but I'd recommend using a gluten-free 1.1 all-purpose flour for the best results. So I stoped making them vegan food. Or with a cold glass of milk? Hint: Make sure your pumpkin is at room temperature! How to store vegan pumpkin chocolate chip cookies. You may be able to find the same content in another format, or you may be able to find more information, at their web site. For the best results, pick one of those three — butter, coconut oil, or stick-style vegan butter. Vegan Cheesecake Doesn't Get Better Than This. The inside is soft and tender, while the outside is slightly crispy. Nerd Alert #10: Chocolate Chips They freeze really well for 2-3 months. And don’t worry, we hate spam too! Leftovers will keep for at least one week if stored in an airtight container in the refrigerator, and they also freeze well. In a large bowl, combine sugars, oil, milk, and cornstarch. However, living in sunny Southern California, it rarely actually feels like fall until right around Thanksgiving, even with all of my decorating. Save my name, email, and website in this browser for the next time I comment. They will soften a little, so if you want them to have a slight crisp, loosely cover them. Vegan Funfetti Sugar Cookies. Just in case you wanted to sneak a little taste when nobody else was looking! First, whisk all the dry ingredients into a large mixing bowl. Because it’s so readily available where I live, I use canned pumpkin purée (also called 100% pure pumpkin!). And because someone always asks… I don’t use a cookie scoop or any special tools! The surface should only slightly depress. Then, take the additional 1/4 cup of chocolate chips that was set aside and add 3-5 chips to the top of each cookie. 10 Ingredients or Less. Here you'll find simply delicious vegan recipes that everyone will love. Nothing like a cookie recipe to take the edge off the election tension this week. I will make this one definitely. ♡ Healthy Pumpkin Truffles (I made these with unrefined coconut oil and the coconut flavor was overpowering, and I’m a huge coconut fan! The heat from the metal baking sheet will continue to cook the centers all the way through without drying them out while you let your cookies rest on the baking sheet for 10 minutes after removing them from the oven. You want to use a fat that’s solid at room temperature or when chilled and will melt when heated above room temperature. Refrigeration helps solidify the fat (coconut oil) in the dough leading to cookies that spread less while baking and hold together once cooled. These sweet and chewy vegan sugar cookies are made even better by sprinkles. You also have the option to opt-out of these cookies. Flatten to ⅜”-thick using a spatula. The idea that vegan desserts can't be delicious is a total myth. Thank you! I love how their smaller size ensures that every bite of cookie contains at least one morsel of chocolate… If not more! Vegan Pumpkin Chocolate Chip Cookies – the perfect combination of flavors! ), there are plenty of goodies inside for you! I actually have recipes for mini cinnamon graham crackers (here) and mini chocolate graham crackers (here)! At least a dozen of those items followed me home… Pumpkin season is my favorite baking and decorating season! So your healthy pumpkin chocolate chip cookies are eggless, which also means the cookie dough is safe to eat raw. Don’t just dump it into your bowl! Cookies are best enjoyed day of, but will keep in a closed container at room temperature up to 5 days or stored in the freezer between sheets of parchment paper up to 1 month. I want to make sure you end up with a batch of the best ever healthy pumpkin chocolate chip cookies too! Then, in a medium bowl, whisk all the wet ingredients to combine well. You may be able to find more information about this and similar content on their web site. Loaded with fall spices, pumpkin puree, and chocolate chips, these bakery-style cookies are. Dampen your hands with cold water and use your palms to flatten the balls slightly (to about 3” to 4” inches in diameter). It has a rich caramel-like flavor (very similar to brown sugar!) . Hi Maureen! Tip: I show you how to make your own oat flour here! I love how I can control the ratio of spices… And I’ve found that many store-bought jars contain lots of cinnamon with very few other spices, which makes for a bit of a bland taste. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it. These healthy flourless pumpkin chocolate chip cookies are easy to make. Get the recipe here. But opting out of some of these cookies may have an effect on your browsing experience. Stir in the vanilla, pumpkin spice, and salt until fully incorporated. Receive the tastiest vegan recipes straight to your inbox! Hope you try – this little cookie project is a great alternative to watching the news! So for the best possible taste and texture, follow the instructions exactly! I don’t recommend coconut flour to make these cookies. We also use third-party cookies that help us analyze and understand how you use this website. Remove from the oven and let the cookies cool for 5 minutes before transferring them to a cooling rack. 1/2 cup melted coconut oil (100 grams, must be melted and I strongly recommend refined coconut oil for less coconut taste), 3/4 cup brown sugar (150 grams, I used dark brown sugar but light brown sugar also works- the cookies will just look different). Sweet, salty, and divine. You can store them at room temperature for 2-3 days in an airtight container. Preheat the oven to 350°F, and line a baking sheet with a. (*Please keep in mind, if making smaller or larger cookies you will need to adjust baking time by 1-2 minutes*). Praise be for the best dessert offered to mankind- Vegan Chocolate Chip Cookie Cake! Real ones, plastic ones, miniature ones stuck into the wreaths, felt ones stitched onto pillows, painted ones splashed across hanging wooden signs… It almost seemed as if the store tried to cram an entire pumpkin patch into their aisles — and that didn’t even include the pumpkin-flavored foods like cereal, bagels, donut holes, and even dog treats scattered throughout the rest of the store!