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.
Mix ingredients 
Place on parchment lined baking sheet 
Bake at 350 for 15 minutes. Enjoy!
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
Servings: 44
Ingredients
- 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
Instructions
- 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.