Get ready to delight your taste buds with these Super-soft Vegan Chocolate Chip Pumpkin Cookies! The sweet and comforting flavor of pumpkin, paired with the classic richness of chocolate chips, makes these cookies a perfect treat for the fall season. This vegan recipe delivers a soft and cake-like texture, making them irresistible for any occasion. Whether you’re baking for yourself or for a crowd, these cookies are sure to please everyone. So grab your apron and get ready to bake the best vegan cookies that will satisfy your sweet tooth and leave you feeling cozy and warm inside.
YIELD: 20 COOKIES
½ cup non dairy margarine 1⅓ cups sugar 1¼ cups canned (or fresh, drained well in cheesecloth) pumpkin puree 1 teaspoon vanilla extract 1 teaspoon baking powder ½ teaspoon baking soda 1 teaspoon sea salt 1¼ cups sorghum flour ¾ cup brown rice flour ½ cup potato starch ¼ cup tapioca flour 1 teaspoon xanthan gum 1 cup non dairy chocolate chips
• Preheat oven to 350°F. • Cream together the margarine and sugar. Once smooth, mix in the pumpkin. • In separate bowl, mix together the rest of the ingredients except for the chocolate chips. Slowly fold the flour mixture into the pumpkin mixture just until mixed. Fold in the chocolate chips. • Drop by tablespoonfuls onto an ungreased cookie sheet about 2 inches apart. Bake for 17 minutes. Remove from oven and let cool completely before enjoying. Store in airtight container for up to 1 week.
If using fresh pumpkin with these, be sure to strain the pump kin very well so that very little liquid remains before adding to the cookies.