Learn how to make easy vegan pumpkin chocolate chip cookies that are extra fibrous and super satiating. They are excellent with a cup of tea or coffee for breakfast, snack, or as a healthy dessert.
I love this recipe because it:
- Is super healthy and fibrous go-to snack.
- Comes with heavenly pumpkin flavour.
- Even satisfies a chocoholic in me!
- Makes an excellent batch-cooking item.
My vegan pumpkin chocolate chip cookies are gluten-free, oil-free, low glycemic, vegan Candida diet friendly, and soy-free.
Table of contents
How to Make Vegan Pumpkin Chocolate Chip Cookies
The Ingredients
Needless to say, my vegan pumpkin chocolate chip cookies are made of whole food plant-based low glycemic ingredients. You won’t find vegan butter, brown sugar, or any other refined ingredients in this recipe.
The Dry Ingredients
First, jumbo oats and oat bran make up the grainy and fibrous part of this recipe. I chose oat bran because it’s very high in fibre and come with an extremely low glycemic load.
Next come the spices i.e., ginger and cinnamon. Of course, you may use pumpkin spice mix instead.
Turmeric enhances the beautiful golden colour of pumpkin. For your information, in case your pumpkin has a very bright yellow colour, you might not even need to add turmeric.
And finally, a bit of Himalayan salt to enhance the flavours. However, you may leave it out, if you’re choosing to eat a diet very low in sodium.
Dark chocolate chips will be folded into the batter at the end. I used xylitol-sweetened chips, but you may opt for any dark chocolate chips or drops. Alternatively, you can even use chopped dark chocolate or cacao paste.
The Wet Ingredients
Our most important ingredient in those vegan pumpkin chocolate chip cookies is obviously pumpkin puree. You can either use homemade or buy canned additive-free version.
In my opinion, cookies are not complete if they don’t contain at least some amount of nut butter. This time I opted for peanut butter, but you may choose any additive-free nut or seed butter instead. For example, almond butter, cashew butter, sunflower seed butter, hazelnut butter, or even tahini.
And finally, there’s erythritol for sweetness. Well, technically it is a dry ingredient, but it dissolves much better when mixed into something wet. Of course, you are welcome to use any preferred sweetener e.g., xylitol, coconut sugar, or date sugar.
A side note – as I have a trained palate, my recipes are never overly sweet. Depending on where you’re at with your relationship with sweet taste, adjust the amount of sweetener accordingly.
The Process
Start by mixing peanut butter with pumpkin puree. I suggest adding the puree gradually for a smooth mixture. Alternatively, use a blender or an immersion blender.
Next, add erythritol and dissolve it into this yummy paste.
Now it’s time to combine all the dry ingredients in a large bowl. So, in go oat bran, jumbo oats, ginger, cinnamon, turmeric, and Himalayan salt.
Next step is as simple as mixing the wet and dry ingredients. I find that a spatula does the best job.
When it’s all well combined, add the chocolate chips and fold those in as well.
Now, when the cookies batter is ready, divide it into 10 parts and, with your hands, form round-shaped cookies and place them on a baking sheet lined with parchment paper.
For your information, I find it the easiest to place the bowl onto kitchen scale and scoop out about 55 grams (1.9oz) of batter for every cookie.
Here’s how I shape the cookies. First, I make a ball between my palms. Then, press it flat and, using my index finger and thumb, shape it into an almost perfect circle.
Finally, bake those vegan pumpkin chocolate chip cookies at 175°C (350°F) for 18 minutes and let cool before eating.
How to Make Homemade Pumpkin Puree with Steamed Pumpkin
It’s very easy to make homemade pumpkin puree. Here are all the steps to follow:
- Cube the pumpkin
First, using a sharp knife, cut a Hokkaido pumpkin (also known as pie pumpkin) into cubes, removing the seeds and skin.
- Steam
Next, place the pumpkin cubes into a steaming basket and steam for 10 minutes until the pumpkin is tender.
- Puree
Finally, transfer the steamed cubes into a blender, bowl, or a beaker for pureeing. Depending on the size of your pumpkin, you’ll need to add about 2 cups of water to be able to process it. Make sure you use the steaming water as well because sweet from the pumpkin.
NB! You can make pumpkin puree with oven-baked pumpkin as well! Follow the steps in my Vegan Pumpkin Cheesecake recipe post.
Here are more healthy vegan pumpkin dessert recipes:
- Vegan Pumpkin Pie
- Vegan Pumpkin Cheesecake
- Vegan Pumpkin Bread
- Vegan Pumpkin Blondies
- Spiced Pumpkin Chia Pudding
- Chocolaty Pumpkin Muffins
- Butternut Squash Muffins for Halloween
Watch how I make those vegan pumpkin chocolate chip cookies as well as my vegan pumpkin cheesecake, and vegan pumpkin pie, in the below video:
Download my Guide to Low Glycemic Plant-Based Diet!
What are glycemic index and glycemic load and why those matter.
The list of low, medium and high glycemic foods.
Easy tips on staying on a low glycemic diet.
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How to Make Vegan Pumpkin Chocolate Chip Cookies [Video]
- Total Time: 33 minutes
- Yield: 10 cookies 1x
- Diet: Vegan
Description
Learn how to make vegan pumpkin chocolate chip cookies that are extra fibrous and super satiating. They are excellent with a cup of tea or coffee for breakfast, snack, or as a healthy dessert.
Ingredients
Dry Ingredients:
- 1 cup (120g, 4.2oz) oat bran
- 1 cup (90g, 3.2oz) gluten free oats
- 1 tsp. ginger powder
- 1 tsp. cinnamon
- ¼ tsp. Himalayan salt
- ½ tsp. turmeric
Wet Ingredients:
- 3 tbsps. erythritol (date sugar for Plantricious version)
- 1 cup (245g, 8.6oz) additive-free pumpkin puree
- 2 tbsps. additive-free peanut butter
Add later:
- 1/3 cup (55g, 1.9oz) dark chocolate chips (chopped cacao paste for Plantricious version)
Instructions
- Start by pre-heating the oven to 175°C (350°F).
- Then, mix peanut butter with pumpkin puree. Start adding the puree to peanut butter gradually to get a smooth mixture. Alternatively, use a blender or an immersion blender.
- Next, in a large bowl, combine all the dry ingredients.
- Pour the wet mixture onto dry ingredients and combine well with a spatula.
- Finally, fold in the chocolate chips.
- Now, using your hands, form 10 cookies and place them on a baking sheet lined with parchment paper and bake for 18 minutes.
- Finally, let cool on a cooling rack before serving.
Notes
One cookie has an average of 6.6 GL points.
Feel free to use any preferred sweetener. For example, coconut sugar or raw cane sugar. In case you need a low glycemic option, xylitol is an option. Also, adjust the sweetness to your taste.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Snacks
- Method: Oven
Nutrition
- Serving Size: 1 cookies
- Calories: 123 kcal
- Sugar: 1.4g
- Sodium: 54.86mg
- Fat: 5.7g
- Saturated Fat: 2.3g
- Carbohydrates: 14.3g
- Fiber: 3.7g
- Protein: 4.5g
How to Store Vegan Pumpkin Chocolate Chip Cookies
Here’s how you can store those cookies:
- On a kitchen counter in a container with lid loosely on: one day.
- In the fridge in a container with lid loosely on: up to 5 days.
- Frozen: several months. Whenever needed, heat them up in a microwave oven (for a soft result) or in the oven (for crispy cookies).
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