Mini pumpkin chocolate chip cookies

Don’t you think that mini versions of food taste better? I do!

And these mini cookies are so addictive! You can get 10 insted of one big, isn’t this a deal? 😉

I made these cookies using coconut oil instead of butter and I used less sugar for a slightly healthier version than usual.

I made my own pumpkin purée, since canned pumpkin is not available here in Switzerland.

Homemade pumpkin purée is the best. It is very easy to make and it allows you to choose a very specific pumpkin for each recipe. It is also easier to control the amount of liquid contained in the pumpkin.

To roast pumpkin, preheat oven to 200C degrees.

Cut pumpkin in half and place the two halves flesh side down into a sheet pan. Poke some holes into the skin using a fork or knife.

Bake for 40-50 minutes depending on pumpkin size.

Let cool slightly, then scrap out flesh using a spoon. Let cool down completely and blend with an immersion blender or food processor to make purée.

When using homemade purée, it is a good thing to discard excess water if you see that there is some.

You can freeze the dough and bake the cookies later! Just place the cookie dough balls over a tray and freeze for about 1 hour. Transfer to a freezing bag. When you are ready to bake them, preheat oven and bake without thawing. Bake for 1-2 minutes longer than usual.

If you make this recipe, be sure to drop a comment below and tag me with your recreations on Instagram @foodie.yuki !

Mini pumpkin chocolate chip cookies

dairy-free, egg-free, vegan
Prep Time10 mins
Cook Time7 mins
Resting time10 mins
Servings: 45 cookies
Author: Yukiko @foodie.yuki

Ingredients

  • 75 g melted coconut oil at room temperature
  • 100 g (1/2 cup) light brown sugar
  • 1 tbsp cashew butter
  • 1 tsp vanilla bean paste
  • 70 g (1/3 cup) pumpkin purée
  • 190 g (1/2 cup) all purpose flour
  • 1/4 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/4 tsp ground all spice
  • 1 tsp baking soda
  • 40 g (1/4 cup) chocolate chips + extra for topping

Instructions

  • Combine coconut oil and sugar.
    Add cashew butter and pumpkin purée and stir until smooth.
  • Fold in flour, spices, salt and baking soda. Stir to combine.
  • Add chocolate chips.Cover the bowl and refrigerate for 1 hour.
  • Preheat the oven to 175C /350F degrees.
  • Form 1 tsp size (about 10g ) cookie dough balls and place over a lined tray.
  • Freeze for 5-10 minutes.
  • Bake for 5-7 minutes.
  • Add extra chocolate chips as soon as they come out of the oven!

One Comment

  1. They are incredibly cute !

     

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*