With Halloween creeping up, I felt it was the perfect time to share some pumpkin vibes. What’s October without pumpkin inspired recipes anyway? I keep seeing so many amazing and creative pumpkin everything all over Instagram and food blogs lately. It’s had me itching to get a pumpkin recipe out there. Today, I’m finally sharing one of my own with you, and it comes in the shape of guilt-free, soft delicious cookies!
Pumpkin isn’t just for pies and lattes these days. It’s used in a variety of different recipes; cookies, pancakes, muffins, energy bites, and soups are just a few recipes pumpkin can easily be found in. The bright orange winter vegetable comes packed with beta-carotene as all orange/yellow vegetables do. Beta-carotene is either used as an antioxidant or converted to vitamin A in the body. We need vitamin A for various health reasons; healthy skin, eye health, and our immune system are a few reasons to name. As I already mentioned, Beta-carotene can also act as an antioxidant, which means it inhibits oxidation and protects our body from free radical damage. When it comes to vitamins and other nutrients, it is possible to get too much of a good thing. Toxic levels of vitamin A can occur if you consume excessive amounts through diet or supplementation. My favourite health motto is “everything in moderation is key”, excessive amounts of any nutrient can cause negative effects.
I’m all for pumpkin recipes, just keep pumpkin pie + pumpkin spice lattes out of the picture. I’m not a huge fan! I tried to like them, but it’s just not my thing. You know what I am a huge fan of though? Vegan Pumpkin Chocolate Chip Cookies! This cookie recipe I quickly + easily whipped up is gluten free, dairy free, and free of refined ingredients. These guilt-free cookies contain nothing but real food ingredients and taste amazing! I personally love the hint of cinnamon + ginger this recipe delivers, it gives this recipe a sense of comfort.
Enjoy these nourishing pumpkin inspired cookies with your morning matcha, coffee, or herbal tea. Easily whip this festive cookie recipe up for your guests, or grab one of these cookies as a snack, or simply enjoy them as a healthy treat. Revel in these Vegan Pumpkin Chocolate Chip Cookies whichever way you fancy!
Vegan Pumpkin Chocolate Chip Cookies
Vegan, gluten free, dairy free, festive, quick + easy Vegan Pumpkin Chocolate Chip Cookies
- 1 + 1/2 cups organic gluten free spelt flour
- 1/2 cup organic coconut palm sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 cup organic pumpkin puree, canned
- 1/2 cup organic virgin coconut oil
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract, non-alcoholic
- 2 tbsp unsweetened almond milk
- 1 cup dairy free dark chocolate chips
- Preheat the oven to 350 degrees F. Grease a cookie sheet lightly with organic virgin coconut oil.
- In a medium sized mixing bowl, mix together all the dry ingredients: organic gluten free spelt flour, organic coconut palm sugar, baking powder, baking soda, sea salt, ground cinnamon, and ground ginger powder.
- Once dry ingredients are mixed together, mix in pumpkin puree, coconut oil, pure maple syrup, vanilla extract, and almond milk.
- Stir in the dairy free dark chocolate chips.
- Scoop out heaping tbsp size amounts of cookie dough and place them onto a baking sheet. Press the cookie dough into rounded cookie shapes.
- Bake cookies in the oven for an estimated 12 minutes, keeping an eye.
- Keep cookies stored in an airtight container up to 4 days for optimal freshness.
Note – For the first 2 days I keep my Vegan Pumpkin Chocolate Chip Cookies stored in an airtight container on the counter. Once 2 days has passed, if there are still any cookies left, I will store them in the fridge for another 2 days, or freeze them to take out and enjoy on a later day!
Have you been getting creative with any pumpkin inspired recipes lately? What are some of your favourite pumpkin inspired recipes?