Vegan GF Chocolate Pumpkin Cookies
Hello and Happy Friday!!
While I love intricate recipes, if there’s one thing I also like it’s easy Concepts! Effortless recipes are great for beginners and those with minimal time such as myself when caring for a newborn LOL.
Creating an effortless cookie is one of my favorites, because you can make it as indulgent or nutrient dense as you like, the options are endless. There are so many substitutes that you can do from classic butter to coconut oil, white sugar or maple syrup etc. The great thing about it is that they all work to create a fab cookie!
Lately I’ve been exploring flour alternatives and have fallen in love with oat flour or just skipping flower altogether. You’d be amazed to find that it takes only a handful of ingredients to make a great cookie!
What’s great about this easy cookie, is everything! It’s quick, easy, affordable, has minimal ingredients can be made in a food processor, is nutrient dense, rich and chocolatey, buttery soft, contains no dairy or eggs, contains no refined sugar, and is perfect for those trying to avoid gluten or other food allergies!
If you’re searching for that effortless healthy cooking that doesn’t disappoint, you’re going to love these new vegan Chocolate Pumpkin Cookies!
Why this recipe is great
Rich chocolate flavor
No dairy Eggs flour or refined sugar
Eat Drink Shrink
Yields 6 Cookies
5 minPrep Time
30 minCook Time
35 minTotal Time
- 1 ripe avocado about 1/2 cup mashed avocado
- 1/4 cup maple syrup
- 1/2 cup pumpkin puree
- 1/2 banana
- 1/2 cup cocoa powder
- 1/2 cup Lily's Sweets chocolate chips
- Preheat oven to 350 degrees.
- Cover a baking sheet with parchment paper. Set aside.
- In a food processor, throw everything in and pulse until smooth. Scrape down the bottom and side of the bowl and process for an extra 15 seconds to make sure all the batter is combine - no lumps.
- Spoon the chocolate batter onto the baking sheet. Flatten down the cookies. Top with chocolate chips. Repeat until you form 6 jumbo cookies.
- Bake for 30 minutes or until the centers are done. The less done they are the more fudge like the texture will be, which is still good! Allow to cool for 10 minutes, and use a flat spatula to remove them. transfer onto a cooling rack to cool down completely and firm up for at least 30 mins to 1 hour.
- If you'd like the bottoms more firm simply pop in the oven on the cooling rack for another 5 minutes on 300. Store the cookies in the fridge for up to 5 days in an airtight container.
*If you didn't measure your ingredients and or put too much banana they may take longer to cook. They also will firm up when left out to cool. The overall texture will be soft and fudge like and not crispy! *Using Lily's brand chocolate, which is sweetened w/stevia you get even less added sugar!