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Vegan Pumpkin Butter Chocolate Chip Cookies. This recipe combines the warm spices of pumpkin pie with rich dark chocolate chips, creating a delectable treat that’s not only vegan but also low in carbs. Perfect for a cozy afternoon snack or a sweet dessert, these cookies are sure to please everyone at the table!
Ingredients:
¼ cup pumpkin puree: Fresh or canned pumpkin puree adds moisture and a rich, earthy flavor to the cookies, making them perfectly soft and chewy.
1 tbsp flaxseed meal + 3 tbsp water: This mixture serves as a vegan egg substitute, binding the ingredients together and providing a subtle nutty flavor.
1 cup almond flour: A gluten-free alternative to traditional flour, almond flour gives the cookies a moist texture and a delightful nutty taste.
½ tsp baking powder: This leavening agent helps the cookies rise and achieve a light, airy texture.
½ tsp pumpkin pie spice: A blend of warm spices including cinnamon, nutmeg, and ginger, pumpkin pie spice enhances the fall flavor profile of the cookies.
½ tsp vanilla extract: Adds a touch of sweetness and enhances the overall flavor.
¼ cup coconut oil: Melted coconut oil or vegan butter provides a rich texture and helps keep the cookies moist.
¼ cup powdered erythritol: A sugar substitute that keeps the cookies low in carbs while providing the sweetness you crave.
¾ cup Lily’s dark chocolate chips: Ensure they are dairy-free for a fully vegan treat; these chocolate chips bring a delicious, rich flavor to the cookies.
Directions:
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and develop a lovely golden-brown color.
Prepare the Flax Egg: In a small bowl, combine 1 tablespoon of flaxseed meal with 3 tablespoons of water. Stir well and let the mixture sit for about 5 minutes until it thickens. This flax egg will act as a binder in the absence of traditional eggs.
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