Mini pumpkin chocolate chip cookies
dairy-free, egg-free, vegan
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!