Vegan Pumpkin Coconut Cookies!!

Do you have a can of pumpkin in your kitchen right now? Please, tell me you do… because you’ll need it to make these easy pumpkin  coconut chocolate chip cookies

These cute and easy vegan pumpkin coconut cookies are perfect for any Halloween party!! These cookies are dairy free, gluten free,egg free and refined su gar free. No

These healthy pumpkin coconut  cookies are the perfect way to kick off your fall season.These cookies are full of pumpkin spice, have that nice “chewy” texture .

These cookies are crunchy on the outside and chewy on the inside. They are NOT cakey pumpkin coconut chocolate chip cookies. But they do come out of the oven VERY soft. So it’s crucial to cool the cookies on the baking sheet for at least 30 minutes before serving. But if you can, I suggest letting them cool a full hour! The longer they sit, the firmer and chewier and they get. The silver lining is that these cookies taste even better with time!

These are hands down the tastiest pumpkin coconut  chocolate chip cookies I’ve ever eaten! Not cakey, plenty of pumpkin flavor, and soooooo many chocolate chips… I mean, what’s not to love? The fact that they’re vegan is really just the icing on the cake 😉

So without wasting the time let's jump to the recipe:

INGREDIENTS

1 cup  rolled oats

1/2 cup  coconut flakes

1/4 cup  chia seeds (or flax seeds)

1/2 cup pumpkin puree

1/4 cup maple syrup

1/4 cup nut/seed butter of choice

1 tbsp pumpkin pie spice

1 tsp baking powder

1/4 tsp salt

1 tsp vanilla extract

1/4 cup  chocolate chips

Method:

Preheat the oven to 350F.

In a food processor or blender combine the oats, coconut, and chia seeds. Process until broken down into fine pieces but not quite flour.

 

Add the pumpkin, nut butter, maple syrup, spice, baking powder, salt, and vanilla. Process until combined into a sticky dough.

Add the chocolate chips, and process briefly until just combined.

Roll into balls (about 1-1.5 tbsp of dough per cookie). Place on a baking sheet lined with parchment paper and press to flatten slightly.

Bake for 15 minutes at 350F, or until the bottom edges are golden brown.

Cool for at least 15 minutes.

Enjoy them and keep the remaining cookies in the refrigerator in airtight container.

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