Ingredients
- 1 3/4 cup oat flour gluten-free if needed (193g)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon non-GMO cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons vegan butter softened to room temperature
- 1/2 cup + 2 tablespoons raw organic cane sugar
- 5 tablespoons coconut sugar packed
- 1/4 cup canned pumpkin purée
- 2 tablespoons water
- 1 tablespoon avocado oil (or another neutral-flavored oil)
- 2 teaspoons baking powder
- 1/3 cup vegan chocolate morsels, such as Enjoy Life Foods dark chocolate morsels
Instructions
- In a medium bowl, combine the flour, pumpkin spice, cornstarch, baking soda, and salt.
- In a separate large bowl, beat together the butter and sugars using an electric hand mixer until creamy and combined. Add in the pumpkin and beat until well mixed.
- In a separate small bowl, whisk together the water, oil and baking powder. Add it into the butter mixture and beat until just combined, about 30 seconds.
- Add the flour mixture to the butter mixture and stir until well mixed. Stir in the chocolate morsels. Your dough will be quite wet and sticky.
- Cover and chill for at least 4 hours.
- Preheat your oven to 350 degrees Fahrenheit and line two cookie sheets with parchment or a Silpat.
- Scoop out 1-tablespoon sized balls (I used a cookie scoop) and place them on the cookie sheet. Do not flatten them out at all.
- Bake until the top feels set and the edges just begin to darken, about 16-17 minutes. Let cool completely on the baking sheet. They set up a lot once cooled.
- DEVOUR!
