Pumpkin chocolate chunks cookies (VEGAN)

Hello,

If you followed me on IG, you probably have already seen these beautiful cookies. I got quite a few people asking me for the recipe and I am lazy so I don't want to type out the recipe every time someone asks me. So here we are, the official recipe for these cookies. 

I am not gonna lie I think I nailed this one. I have made variations of these cookies with different ratios of ingredients. The results were mixed. You can't really mess up a cookie but uhm... you kinda can. So here I am giving you the perfect recipe. 

Makes 9 cookies

Ingredients

Wet:

1/4 cup melted coconut oil or vegan butter * (you don't have to wait for it to cool, hot is fine)

1/4 pumpkin puree **

3 tbsp coconut sugar or brown sugar (increase to 1/4 cup if you want it sweet)

1 tsp vanilla extract (optional)

Dry:

1/2 cup all-purpose flour ***

a pinch of salt 

1/2 tsp pumpkin pie spice (optional)

1/4 tsp baking soda ****

1/2 bar of dark chocolate, chopped or 1/4 cup non-dairy chocolate chips/chunks

Flaky salt (optional)

Instructions

1. Mix all of the wet ingredients together. 

2. Mix all of the dry ingredients together except for the chocolate.

3. Add the dry mix to the wet mix and fold until just combined. A few white spots of flour are fine

4. Fold in the chocolate chips until it is well mixed into the dough

5. So here are your options regarding resting

a) Let the dough rest while you preheat the oven and clean up your baking mess

b) Let the dough rest in the fridge for a couple hours or overnight, basically, until you are ready to bake them. The cookies would benefit greatly from this longer rest as the flour gets hydrated and the flavor develops 

c) Scoop the dough into about 2 tbsp portion balls onto a parchment-lined baking sheet, put them in the freezer for about 30 minutes to firm up. Then you can put them in a zip log bag (preferably a reusable one) or a container. So you can have fresh cookies whenever you want. Alternatively, you can roll the dough into a log, wrapped tightly in plastic wrap, and freeze it that way.

d) You can't be bothered to bake and just eat the cookie dough straight from the bowl. (no judgment here)

6. Preheat the oven to 360F or 180C. Here's how you'd bake them based on your resting option

a+b) scoop the dough into about 2 tbsp portion balls. Place them at least 1.5 inches apart from each other on a parchment-lined baking sheet. Flatten them slightly with the palm of your hand to encourage crisping and spreading. Optionally sprinkle some flaky salt right before they go into the oven.

c) Place your frozen cookie balls onto a parchment-lined baking sheet. If you rolled it into a log, thaw it at room temperature or about 20 minutes so that it would be easier to slice. Slice the log in to about 1/2 inch thick rounds. Optionally sprinkle some flaky salt right before they go into the oven.

Trick: a little trick I have for picture-perfect cookies is to put a few pieces of chopped chocolate/chocolate chips on the dough balls before baking

d) Do you still have any dough left?

7. Bake them for 9-12 minutes depends on how chewy/crispy you like your cookies

8. Take them out of the oven and let them cool for at least 5 minutes on the baking sheet before eating. 

Notes:

* You will see the dough be a little looser if using vegan butter instead of coconut oil. Don't worry honey, it'll be fine. I have not tested another oil like canola/olive/avocado or sunflower. I think they might work but I am not sure since they don't have saturated fat like coconut oil or vegan butter so substitute at your own risk.

**Pumpkin puree acts as an egg substitute here. You can swap out for the same amount of apple sauce or even sourdough discard. Or replace it with 2 tbsp of plant milk/water. I don't know if a flax/chia egg (1tbsp of ground flax/chia + 3tbsp water- then let it rest to gel up) would work but it might.  

*** I have used bread flour. It makes for a chewier cookie. Rye flour/oat flour/ spelt flour/ whole wheat flour would also work. Whole grain flours add a really nice nuttiness to the cookies. I am guessing gluten-free all-purpose would work as well

**** You can use the same amount of baking powder instead but the cookies will be a little cakier and fluffier.

You are very welcome.