Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies are soft, chewy, dairy-free, and egg-free cookies. Perfect for fall baking and entertaining.
Servings 3 dozen cookies
Ingredients
- ½ cup coconut oil
- ½ cup dairy-free butter softened
- ¾ cup sugar
- ¾ cup brown sugar
- 1 egg replacer
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup canned pumpkin
- 1 cup dairy-free chocolate chips
Instructions
- Preheat oven to 350 degrees F. In the bowl of your stand mixer, cream coconut oil, butter, and sugars until light and fluffy. Beat in egg replacer and vanilla.
- Using a large mixing bowl, combine flour, oats, baking soda, and cinnamon then stir into the stand mixer. Add pumpkin and mix. Fold in chocolate chips.
- With a tablespoon, scoop cookie dough onto prepared baking sheets. Bake for 15 minutes or until lightly golden. Once cooked, transfer to a wire rack to cool. Enjoy!
