What’s better than warm pumpkin chocolate chip cookies and milk?! These Vegan Dark Chocolate Pumpkin Cookies are the latest out of my kitchen and deeeeelicious!
I don’t even know why I turned the oven on Monday afternoon? We’re in the middle of a serious San Diego heat wave (hello, fall) and maybe it wasn’t the smartest thing to do in a house with no A/C. Buuuuut these cute little Vegan Dark Chocolate Chip Pumpkin Cookies came out of it so I guess it was worth it! I had never made vegan cookies before but these turned out so good! I think it’s always good to have recipes like this up your sleeve– if you’re every hosting or having friends over with allergies or specific dietary needs it’s nice to have options for them! I have a kiddo with nut allergies so I appreciate having options!
These cookies are made with pumpkin and banana (no egg!), coconut oil, and I used Enjoy Life Foods all purpose baking flour (that’s also gluten-free, dairy and egg free) as well as their non-dairy dark chocolate chips. You’d never know they’re gluten free and vegan! I think I ate three right out of the oven. Warm, soft and pillowy, with melty dark chocolate. Perfection!
And you can’t have cookies without some milk!! We enjoyed these with Bolthouse Farm’s new Plan Protein Milk! It’s milk made of pea protein! Crazy right? It’s vegan, non-GMO, and doesn’t contain dairy, lactose, nuts, soy, or gluten….and tastes amazing! Owen can’t do any of the nut-based milks so I love having this option for him.
Our favorite flavors are the Vanilla and Chocolate flavors (my boys burned right through the chocolate) But the Vanilla paired perfectly with these cookies! I love how rich and creamy it is. It also has about 50% more calcium than dairy milk and 10 grams of protein per serving, which my boys could definitely use more of!
Vegan Dark Chocolate Chip Pumpkin Cookies
Yield 18-20 cookies
3/4 cup organic pumpkin puree
1/2 cup coconut sugar (or brown sugar)
1 medium-large ripe banana, mashed
1/3 cup coconut oil, melted
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
Preheat oven to 325.
In a medium bowl whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
In another bowl whisk the pumpkin, mashed banana, coconut sugar, melted coconut oil and vanilla together.
Gently stir the wet ingredients into the dry ingredients until combined. Stir in dark chocolate morsels.
Scoop dough using a cookie scooper onto a baking sheet lined with parchment (or lightly greased with coconut oil spray) Bake at 325 for 10-12 minutes. Or until golden. (These take slightly longer than your average cookie so watch closely- your oven could be different than mine!) Remove from oven and let cool. Transfer to a cooling rack.