Those delicious mildly sweet pumpkin chocolate chip cookies were born while I was playing around with my Soft Gingerbread Cookies, which I created last year. Since they are only slightly gingered, I definitely would not call them gingerbread cookies. Instead, those pumpkin chocolate chip cookies are all about fall flavours and therefore perfect for the cold and dark nights.
Since I decided to halve the batter, you’re actually getting 2-in-1 with my pumpkin chocolate chip cookies recipe. First, light cookies with turmeric and also chocolaty ones with carob, cocoa and chocolate chips. As a result, there’s a bit of messing about involved with the process. However, should you favour easier and quicker version, you’d probably prefer to stick to one kind of cookies (see tips below). Either way, you’d get yummy and comforting cookies to enjoy.
In conclusion, my pumpkin chocolate chip cookies are vegan, plant-based, gluten-free (if you tolerate avenin in oats), refined sugar free, oil-free and also vegan Candida diet friendly (except for those on Candida cleanse).
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Pumpkin Chocolate Chip Cookies
- Total Time: 33 minutes
- Yield: 10 cookies 1x
- Diet: Vegan
Description
Since they are only slightly gingered, I definitely would not call them gingerbread cookies. Instead, those pumpkin chocolate chip cookies are all about fall flavours and therefore perfect for the cold and dark nights.
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
- 3 tbsps. erythritol (date sugar for Plantricious version)
- 1 cup (245g, 8.6oz) additive-free pumpkin puree
- 2 tbsps. additive-free peanut butter
- ½ tsp. turmeric
- 1/3 cup (55g, 1.9oz) dark chocolate chips
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.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
Nutrition
- Serving Size: One cookie
- 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
Tips on my pumpkin chocolate chip cookies:
- Now, the cookies freeze really well. Therefore, you can make bigger batch for a longer period of time. Whenever necessary, take a few out and heat them up in oven (for crispy cookies) or in microwave oven (for soft result).
- Another tip: you might need to add more or less of the sweetener depending on how sweet your squash is and how big your sweet tooth is.
Disclaimer: the recipe contains links to products that I recommend and that meet my requirements.
This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients 🙂
I’m so glad to hear that! 🙂