With a hankering for pumpkin cookies, I decided to give vegan oatmeal chocolate chip cookies a try! Pumpkin can often be substituted for eggs in recipes where the eggs serve to bind and moisten. Because of the combination of wet and dry ingredients in this soft and chewy cookie, no other type of flax egg or chia egg substitute is necessary! Score!
Pumpkin Vegan Oatmeal Chocolate Chip Cookies
Pumpkin chocolate chip oatmeal cookies have grown to be one of my favorite combinations of flavors, particularly in the Fall when the weather starts to chill and the leaves finally start to turn. In this recipe (adapted from link at bottom), I mistakenly developed a new favorite type: molasses! The reason? An attempted baking soda substitution for baking powder.
After already preheating my oven and preparing most of my ingredients, I realized I had no baking soda. So I turned to trusty Google.com to tell me how I could easily substitute baking soda and molasses (which is acidic and would react with the baking soda to puff up). The result? Not really a puffy cookie, but definitely a delicious molasses take on my favorite! Think of this molasses chocolate chip cookie as a soft and chewy gingerbread-type snack! In fact, go ahead and add some ginger spice to your mix to get a really great gingerbread flavor, for sure!
After my first experiment, I realized the baking soda really didn’t do anything much to puff up my cookie after all. The taste was good, but definitely potent and distinctly molasses. I wasn’t really going for molasses. . . So I tried the recipe again, this time without the baking soda or the baking powder, and without the molasses. Delicious!
Hopefully you will enjoy these two takes on vegan chocolate chip oatmeal pumpkin cookies. Don’t be afraid to experiment, and happy vegan eating! 😀
Vegan Chocolate Chip Oatmeal Cookies Recipe
Prep Time: 10 min | Cook Time: 12-15 min | Yield: 2 dozen cookies (each type)
1. Molasses Chocolate Chip
Ingredients:
1 and 1/2 cups whole wheat flour
1 cup rolled oats
1/2 cup organic sugar
1/4 tsp baking soda
1/2 tsp salt
1/4 cup molasses
1/4 cup maple syrup
1/2 tsp salt
1 tbsp pumpkin pie spice
1 cup organic pumpkin puree (canned or boxed is fine, but be sure it is not pumpkin pie filling!)
2 tsp vanilla extract
3 Tbsp oil (I used sunflower oil which is what we had on hand, but feel free to use any organic oil)
1/2 cup dairy free chocolate chips
2. Pumpkin Chocolate Chip
Ingredients:
1 and 1/2 cups whole wheat flour
1 cup rolled oats
1/2 cup organic sugar
1/2 tsp salt
1/2 cup maple syrup
1/2 tsp salt
1 tbsp pumpkin pie spice
1 cup organic pumpkin puree (canned or boxed is fine, but be sure it is not pumpkin pie filling!)
2 tsp vanilla extract
3 Tbsp oil (I used sunflower oil which is what we had on hand, but feel free to use any organic oil)
1/2 cup dairy free chocolate chips
Directions:
- Preheat oven to 350ºF and cover your cookie sheets with parchment paper.
- In a large bowl, mix together dry ingredients (flour, oats, salt, pumpkin pie spice), withholding chocolate chips until very last (step 5)
- In a separate bowl, mix together wet ingredients (all remaining) until combined.
- Slowly fold wet ingredients into dry ingredient mixture, incorporating completely.
- Fold in chocolate chips.
- Scoop tablespoon sized balls of cookie dough onto your parchment lined cookie trays, evenly spaced.
- Bake for 12 – 15 minutes, or until edges begin to brown and look a bit dry.
- Remove from oven and cool on tray before transferring to cooling rack. Cookies will be very soft with melty chocolate chips when immediately removed from the oven, but will stiffen into a nice “cookie” texture upon standing and cooling to room temperature.
- Enjoy!
Recipe adapted from “Running with Spoons”
Featured Vegan Recipes: Chocolate Chip Cookie Dough Balls!
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