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Pumpkin Spice Chocolate Chip Cookies {vegan, gluten-free}

September 23, 2017

We have passed the autumn equinox and I want to officially welcome you to the end of summer.  I live in a subtropical climate and don't really have fall so I'm going to celebrate by eating as much pumpkin as possible.  This means you will have more recipes than you can possibly stand prominently featuring that wonderfully orange gourd and everyone in the winter squash family. Let's start this adventure with that wonderful hand-held delight known as a cookie.  I've been seeing recipes for pumpkin chocolate chip cookies all over the internet but none of them were gluten-free and vegan, sometimes one or the other but not both.  This was the perfect opportunity to flex some kitchen creativity and recipe test.  I was looking for a soft, pumpkin-cake-ish cookie with chocolate chips floating around in it.  I have an internal struggle about whether a cookie should be crunchy or soft (I fall squarely in the crunchy category...) but this needed to be soft and airy.  These came out like little pillows of pumpkin heaven.  They aren't too sweet and practically melt in your mouth.  Three people have now taste tested these cookies and given it a resounding thumbs up.  They are super easy so fire up your oven and make some in celebration of fall and all of it's flame and titian glory, no matter where you hang your hat.  Let me know if you make a batch and how it turns out. Tag a photo at #theverdantplate on Instagram. Enjoy!

 

Pumpkin Spice Chocolate Chip Cookies

 

Makes 24

 

1 1/2 cups oat flour

1 cup gluten free 1 to 1 baking flour

1 cup sugar

1/4 cup ground flax

1/4 cup potato flour

1 tablespoon pumpkin spice

1 teaspoon baking soda

1 teaspoon salt

1/2 cup coconut oil, melted

3/4 cup pumpkin

1/2 cup applesauce

2 tablespoons vanilla

1 cup chocolate chips

 

- Pre-heat oven to 350F.  

- Whisk dry ingredients (oat flour through salt).

- Stir in wet ingredients (coconut oil through vanilla).

- Fold in chocolate chips.

- Portion using a large cookie scoop onto parchment lined sheet pans.  

- Bake 18-20 minutes, rotating pan half way through until golden and set. 

- Cool in pan 5 minutes then transfer to a wire rack to cool completely.

 

Note:  I used Bob's Red Mill gluten free 1 to 1 flour, however, there are a few brands on the market.  I created the recipe using what I have on hand, however, it is my opinion and is unsolicited.  King Arthur Flour is another company that makes a good product.  If you use gluten free flour that isn't 1 to 1 then you will need to add 1 1/2 teaspoons xanthan gum to this recipe.

 

 

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Welcome to The Verdant Plate. The intersection of plant-based cuisine, cocktails and culture.  Glad you're here.  Enjoy!

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