This is a repost of an older recipe blog I posted in 2009, but I have these cookies baking in the oven right now, so I thought it would be fun to revisit these little yummmies, in case you missed them the first time around. =)
When I was younger (and older too), my mom made the BEST pumpkin chocolate chip cookies EVER!!
When I decided to commit to living a vegan lifestyle, I remember thinking, "Bye bye, pumpkin cookies ... I will miss you forever."
Well, after some trial-and-error, tweaking and tasting, I have arrived at a pumpkin cookie recipe that I think my mom would be proud of and that has helped me reconnect with a delightful memory from my childhood. You won't know it's lacking animal products. Really, I swear. Enjoy!!
Pumpkin Oatmeal Chocolate Chip Cookies
1st Bowl Ingredients
- 2 cups flour
- 1 1/3 cups rolled oats
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
2nd Bowl Ingredients
- 1 2/3 cups sugar
- 2/3 cup oil (I use canola, but vegetable works fine too)
- 2 Tablespoons molasses
- 1 Tablespoon ground flax seeds
- 1 cup canned spiced pumpkin (*I use the spiced, if you prefer it plain, that works too)
- 1 teaspoon vanilla
- 12 oz. vegan semi-sweet chocolate chips (*I use Ghiradelli's semi-sweet)
Preheat oven to 350 degrees.
Mix 1st Bowl Ingredients together: flour, oats, baking soda, spices, salt.
Separately mix 2nd Bowl Ingredients together: sugar, oil, molasses, flax seeds, pumpkin, vanilla.
Add the 1st Bowl with the 2nd Bowl. Fold to combine. Then fold in chocolate chips.
Spoon onto greased cookie sheets (I drop about a Tablespoon size, give or take a bit).
Bake 13-15 minutes at 350 degrees. Watch your first batch to note the time. Mine seem to vary a bit each time I make them.
- Makes 4 dozen cookies