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.
- 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
- 3 tbsps. erythritol (date sugar for Plantricious version)
- 1 cup (245g, 8.6oz) additive-free pumpkin puree
- 2 tbsps. additive-free peanut butter
- 1/3 cup (55g, 1.9oz) dark chocolate chips (chopped cacao paste for Plantricious version)
- 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.
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
- 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
Keywords: cookies, pumpkin, chocolate