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.