Pumpkin Chocolate Chip Cookies

This is a yummy treat to add to your favorite holiday meal. These would be great for Thanksgiving dessert.

These cookies are whole food plant-based, with no oil, and vegan.

What are we using in this recipe?

  • Ground Flaxseed
  • Whole Wheat Flour
  • Canned Pumpkin
  • Salt (you can omit this)
  • Baking soda
  • Baking Powder
  • Vanilla Extract
  • Pumpkin Pie Spice
  • Date Sugar – if you haven’t tried this please do. It’s such a good alternative to other sweeteners.
  • Unsweetened Apple Sauce
  • Pure Maple Syrup
  • Chocolate Chips – Vegan/Dairy-Free

Don’t worry if you can’t find all of the ingredients at your grocery store, they are all available on Amazon.

Pumpkin Chocolate Chip Cookies

If you have a craving for sweets give these a try! Whole food plant-based with no oil, vegan, dairy-free.
Prep Time5 mins
Cook Time15 mins
Cooling Time5 mins
Course: Dessert
Keyword: cookies, no oil, vegan, whole food plant-based
Servings: 44


  • 1 tbsp ground flaxseed
  • 2 tbsp water
  • 2 cups whole wheat flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup date sugar You can substitute any other sugar you have available. I use date sugar because of its nutritional value.
  • 1 tsp pumpkin pie spice
  • 1 15 oz can pumpkin puree
  • 1 tsp vanilla
  • 1/2 cup unsweetened apple sauce
  • 1/4 cup pure maple syrup
  • 1 cup dairy-free chocolate chips


  • Preheat oven to 350F.
  • In a small bowl, mix together flaxseed and water. Set aside.
  • In a medium-sized mixing bowl, add all remaining ingredients, adding flax mixture and chocolate chips last.
  • Stir until well blended.
  • Place cookie dough in heaping tablespoons on a parchment-lined baking sheet. (12 to a sheet)
  • Bake for 15 minutes.
  • Allow cooling for 5 minutes.

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