Vegan Pumpkin Butter Chocolate Chip Cookies – Page 2

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and develop a lovely golden-brown color.
Prepare the Flax Egg: In a small bowl, combine 1 tablespoon of flaxseed meal with 3 tablespoons of water. Stir well and let the mixture sit for about 5 minutes until it thickens. This flax egg will act as a binder in the absence of traditional eggs.

Mix Pumpkin and Oil: In a medium mixing bowl, combine the pumpkin puree and melted coconut oil (or vegan butter). Use a hand mixer or a whisk to blend until smooth and creamy. The mixture should be well incorporated, ensuring that the oil and pumpkin are fully combined.
Combine Dry Ingredients: Add the almond flour, powdered erythritol, baking powder, pumpkin pie spice, and vanilla extract to the pumpkin mixture. Stir until all ingredients are thoroughly mixed. The batter will be thick but should hold together well.
Incorporate the Flax Egg: Once the mixture is combined, add the prepared flax egg and mix until fully integrated. The dough should be sticky and cohesive.
Fold in the Chocolate Chips: Gently fold in the dark chocolate chips, making sure they are evenly distributed throughout the cookie dough. Adjust the quantity of chocolate chips according to your preference for sweetness.
Shape the Cookies: Using a tablespoon or cookie scoop, divide the dough into 14 equal portions. Place the cookie dough on a parchment-lined baking sheet, leaving some space between each scoop. Gently press each cookie down with a fork to flatten slightly, creating a classic cookie shape.
Bake to Perfection: Place the baking sheet in the preheated oven and bake for 20-25 minutes. The cookies should be golden brown on the bottom, while the tops may remain slightly soft. Keep an eye on them to prevent overbaking.
Cool and Store: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store the cookies in an airtight container to keep them fresh for up to a week.
Nutritional Information (per cookie):
Calories: ~100
Total Fat: 9 g
Saturated Fat: 4 g
Net Carbohydrates: 3 g
Protein: 3 g
Fiber: 1 g
Sugar: 1 g (from erythritol)
Tips for Perfect Cookies:
Storage: These cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, consider freezing them. Just ensure they are well-wrapped to prevent freezer burn.
Customizations: Feel free to experiment by adding nuts, dried fruit, or other spices to the dough. Chopped walnuts or pecans can add a nice crunch and enhance the flavor.
Dairy-Free Chocolate Chips: Make sure to use chocolate chips that are labeled dairy-free to keep the recipe completely vegan. Check the ingredients to avoid any hidden dairy products.
Adjusting Sweetness: The sweetness can be adjusted to your preference. If you like it sweeter, you can increase the amount of erythritol or use a different sweetener of your choice.
These Vegan Pumpkin Butter Chocolate Chip Cookies are a wonderful way to celebrate the flavors of fall while maintaining a healthy lifestyle. Enjoy every bite of this delicious treat!