Recipe + Photos by Samantha Scott
There is something so cozy about a freshly baked cookie. Follow this recipe below for a delicious vegan cookie that’s perfect for your next party, dessert or warm snack!
- ½ cup melted coconut oil or vegan butter
- ½ cup pumpkin puree
- ¾ cup brown sugar – You can use light or dark. The cookies will just be lighter or darker in color based on your preference.
- ¼ cup organic white sugar
- 1 ⅓ cups all purpose flour
- 1 teaspoon of pumpkin pie spice or cinnamon
- 1 teaspoon fine sea salt
- ½ teaspoon baking soda
- ¾ cups of vegan chocolate chips – ½ cup should be added to the dough, ¼ cup set aside for topping
- Pecans, walnuts or your favorite nut.
- ½ teaspoon vanilla (add in with wet ingredients step)
- Dried cranberries instead of chocolate chips
- Vegan white chocolate chips
- To begin, add your melted coconut oil, pumpkin puree, brown sugar, and organic white sugar to a mixing bowl. Whisk together until combined.
- Next, add in the flour, pumpkin pie spice, sea salt, and baking soda. The flour should be added first and then add the other ingredients on top. Mix together until a smooth but semi-sticky dough forms.
- Fold in ½ cup of the chocolate chips (or other add-in ingredients) using a spoon or spatula until evenly distributed through the dough.
- Cover the bowl of cookie dough with plastic wrap and refrigerate for a minimum of 1 hour. This helps the dough form a better flavor. You can chill the dough for even 24 hours before baking if preferred.
- Preheat the oven to 325F and cover a baking tray with parchment paper. Take the dough out of the fridge and use a cookie scoop to scoop 1.5 tbsp sized cookies onto the baking pan (40-45 grams). Leave a couple of inches between each cookie as they will spread some while baking. Flatten each cookie a bit with a spoon or your palm. Take the chocolate chips that were set aside and add 3-5 chips to the top of each cookie.
- Put cookies in the oven and bake for 12-14 minutes until the edges are brown and the tops are no longer glossy.
- Remove the tray from the oven.
- Let the cookies cool on the baking sheet for 5-10 minutes. Then, remove from the tray and place onto a wire rack to finish cooling or eat right away for warm and gooey cookies. Enjoy!
- If you’re not a fan of the taste of coconut oil, you can use refined coconut oil, which doesn’t have the taste of coconut at all! Melted vegan butter can also work as a substitute.
- Cookies are best enjoyed on the day of baking. Keep leftovers in a closed container at room temperature up to 5 days or store in the freezer between sheets of parchment paper for up to 1 month.
Suggested Vegan Action Certified Products to try with this recipe
- Garden of Life’s Coconut Oil
- In The Raw Sugar