Pumpkin Chocolate Chip Cookies | Vegan

Prep Time

30-45 minutes


1 1/2 cups organic pie pumpkin, skin removed & cut into 1 inch cubes {OR canned pumpkin is fine}
1/4 raw coconut oil
1/2 pure maple syrup
1 tsp natural vanilla bean powder or extract
1 1/4 cups coconut flour or buckwheat flour (I like half of each)
1 tsp aluminum-free baking powder
1/4 tsp unrefined sea salt
2 tsp cinnamon powder
1/3 cup dark chocolate chips or carob chunks (I like Enjoy Life - gluten, soy & dairy free... & they are delicious!)


1 - Preheat oven to 350 degrees. Cut organic pie pumpkin in half, scrape out the seeds & stringy stuff. Place face down in a glass dish with a tiny bit of water. Roast the pumpkin for about 45 minutes, or until soft. Allow to cool slightly. 

2 - In a bowl, mix in the pumpkin pieces, coconut oil, maple syrup and vanilla. Sift in the flour, baking powder, salt & cinnamon. Combine well to form a smooth batter. Stir in chocolate chips. 

3 - Spoon tablespoon sized rounds onto a parchment lined tray. Spread out with the back of a spoon so they are about a half inch thick. Bake for about 15-20 minutes. They will still be soft, the underside should become golden brown. 

4 - Allow to cool completely on a wire rack before storing in an airtight container in the fridge.


**EAT THEM WARM - Little slice of pumpkin heaven!


Adapted from Hungry for Change Cookbook