These are the best vegan cookies I've ever tasted!
Provided by Julie Manoukian
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line with parchment paper.
- Mix water and ground flax seed together in a bowl, creating a "flaxegg"; set aside until thickened, about 5 minutes.
- Combine whole wheat flour, oats, baking powder, baking soda, salt, nutmeg, and cinnamon together in a bowl. Beat raw sugar, coconut sugar, and coconut oil together in a separate bowl using an electric mixer until smooth; add pumpkin puree, flaxegg, and vanilla extract and mix well.
- Pour pumpkin mixture into flour mixture and stir just until dough is combined; fold in chocolate chips and pecans. Scoop dough onto the prepared baking sheet using a small ice cream scoop.
- Bake in the preheated oven until lightly browned around the edges, about 10 minutes. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 49.4 g, Fat 20.9 g, Fiber 5 g, Protein 4.7 g, SaturatedFat 11.1 g, Sodium 302.7 mg, Sugar 30.3 g
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