Pumpkin Spice Eggless Chocolate Chip Cookies

These Pumpkin Spice Eggless Chocolate Chip Cookies are crispy on the outside, chewy on the inside and have a punch of pumpkin! Gluten/dairy/egg free and vegan friendly!

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Chilling 4 hours

Total Time 30 minutes

Servings Cookies

Calories 124kcal

Author Taylor

Ingredients

1 3/4 Cup Oat flour (gluten free if needed - 193g)*
1 Tbsp Pumpkin pie spice
1 tsp Non-GMO Cornstarch
1/2 tsp Baking soda
1/4 tsp Salt
5 Tbsp Vegan butter, softened to room temperature
1/2 Cup + 2 Tbsp Raw organic cane sugar
5 Tbsp Coconut sugar, packed
1/4 Cup Canned pumpkin puree
2 Tbsp Water
1 Tbsp Avocado oil (or another neutral flavored oil)
2 tsp Baking powder
1/3 Cup 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 into the butter mixture and stir until well mixed. Stir in the chocolate chips. Your dough will be quite wet and sticky.
Cover and chill for at least 4 hours.
Pre-heat your oven to 350 degrees and line two cookie sheets with parchment or a silpat.
Scoop the dough into 1 Tbsp sized balls (I used a cookie scoop) and place on the pan. 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 pan (the set up a lot once cooled!)
DEVOUR!

Notes

*Please weigh your flour to ensure results

**If your oven isn't big enough for both trays at once, then leave the unbaked sheet in the fridge until ready to use to keep the dough cold.

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