Oatmeal Pumpkin Chocolate Chip Cookies
These perfectly chewy vegan cookies are filled with warm pumpkin flavor and chocolate chips in every bite.
It’s finally starting to feel like fall! Fall is one of my favorite seasons for many reasons: the crisp air, oversized sweaters, colorful trees, but above all, the pumpkin desserts! In my opinion, there is no better way to celebrate fall than with pumpkin cookies, and I am pleased to tell you that these cookies are everything that a pumpkin cookie should be. The hints of warm cinnamon and pumpkin spice alongside rich dark chocolate chips create a magical (and addicting) flavor combination. I am not kidding around when I say these babies are addicting…I have made this recipe three times in one day because they seem to disappear instantly!
These cookies are not only delicious, but they are SO easy to make. No mixer required! If you have two bowls and a few minutes to whisk together the ingredients, you have everything you need for these cookies! This makes these cookies the perfect dessert for any occasion, and I promise people will be begging you for the recipe.
These cookies are:
Soft and Chewy
Filled with pumpkin flavor and chocolate chips
Easy to make
(Secretly) VEGAN
Why this recipe works
These pumpkin chocolate chip cookies have two key ingredients that help to create their soft, moist, and chewy texture: Oats and Coconut oil. What replaces the egg in these (secretly) vegan cookies? The pumpkin! Yes, pumpkin is a wonderful egg replacement in vegan baking, and it also happens to be the key flavor profile in these cookies!
I promise you will instantly fall in love with these cookies and no one would ever know that these little gems are vegan. Put a plate of these on any dessert table and they will most definitely be the star of the show! If you’re looking for more vegan cookies, try out one of my other favorites: Healthy Peanut Butter Cookies.
Vegan Pumpkin Chocolate Chip Cookies
Ingredients
- 1 1/4 cups flour I like to use all purpose
- 1 1/4 cups whole oats
- 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin spice
- 1/2 cup white sugar
- 1/4 cup dark brown sugar
- 2 tablespoons almond milk slightly warm so it does not solidify the coconut oil
- 1/2 cup melted coconut oil
- 1/2 cup pumpkin
- 1/2 teaspoon vanilla
- 1/3-1/2 cup chocolate chips vegan if desired
Instructions
- Preheat oven to 350 degrees. Whisk first 8 dry ingredients until well combined.
- Whisk almond milk, pumpkin, melted coconut oil, and vanilla until well combined.
- Add the wet ingredients into the dry and stir until just combined.
- Add the chocolate chips.
- Drop heaping tablespoons of dough into a nonstick cooking sheet and bake in preheated oven for 9-12 minutes or until puffy and bottoms are golden brown. Cool on wire rack and enjoy!
Tried these and loved them. Will be making again soon.
Omg! These are my favorite. Can you explain why the almond milk being warm makes such a difference?? Why did you think to warm it? It makes such an unbelievable difference in the taste and texture when it’s warm!! Thank you for this!