Pumpkin Chocolate Chunk Cookies (Vegan)
Author: Flavia Del Monte
Serves: 20 cookies
This recipe is perfect for the fall! You will have your friends and family drooling over them. Give this a try and be sure to share with your loved ones.
- 1¼ cup blanched almond flour (add up to another ¼ if needed)
- ½ tsp celtic salt
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp ground nutmeg
- ¾ tsp ground cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp ground cloves
- ¼ cup coconut oil (melt and cool)
- ½ cup raw honey or agave nectar
- ¾ cup organic pumpkin puree (not pumpkin pie filling)
- ¾ cup dark chocolate chunks (use vegan if designed)
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper and set aside.
- In a medium bowl, sift together almond flour, salt, baking soda, baking powder, and spices. Set aside.
- Using a whisk or hand blender, combine the coconut oil and honey or nectar. Add vanilla extract and pumpkin. Mix until combined well. Slowly add in the dry ingredients. Mix to combine all ingredients together. fold in the chocolate chunks.
- Use a spoon to scoop the batter and drop onto sheets as little round balls. Bake for 10 minutes or until cookies are just beginning to brown around the edges. Remember that using honey or nectar cookies tend to brown quicker so keep an eye on them! By letting the cookies cool on the baking sheet for two minutes once they are out of the oven, you will notice that they still cook for a little longer so don't leave them in too long.
Join the discussion 8 Comments
Mmmmmm. I LOVE pumpkin stuff!!!
Love it cause it’s vegan))) Thank you!
I am making my second batch of these in 2 days – definitely a hit! Perhaps it is my altitude but 10 mins isn’t long enough for mine to bake so I’ve upped it to 15 mins. Also, I reduced the honey in the second batch as they were a bit too sweet for me (that’s what happens when you start to eliminate sugar from your diet!!) thanks for the recipe. These cookies will be enjoyed by many 🙂
Thank you for your feedback Valerie, so happy you are enjoying them! 🙂
All the best,
Anna, CPT, FF Specialist
In this recipe, can oat, brown rice, or quinoa flour be substituted for the almond flour?
Sometimes the portions can be a LITTLE bit different when you switch different flours.. I will give it a try.. if it doesn’t stay together as well then you need to add more of whatever flour you are using 🙂
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