Pumpkin Chocolate Chip Cookies (Vegan and Gluten-Free)

Step 1

In a large mixing bowl add the wet ingredients; melted vegan butter, pumpkin puree, brown sugar, cane sugar, maple syrup, vanilla extract. Mix well to combine.

Step 2

In a separate smaller bowl combine the flour, oats, flaxseed meal, pumpkin spice, cinnamon, baking soda, and sea salt. Mix together.

Step 3

Add the dry ingredients to the wet in batches, folding into the cookie dough batter until just combined. Then fold in the chocolate chips. Cover with a tea towel and refrigerate for 20 to 30 minutes, or until the dough has chilled and thickened into scoopable cookie dough.

Step 4

Preheat the oven to 350F/180C and line three baking trays with parchment paper. Scoop 2 tablespoons of cookie dough batter onto the tray to form a cookie shape, until you've used all the dough (about 6 large cookies per tray). Bake for 15 minutes, let cool for 5 minutes, then transfer to a cooling rack to cool completely.