These vegan pumpkin chocolate chip cookies are the perfect combination of a chocolate chip cookie and the pumpkin spice flavors of fall! 6 healthy ingredients, gluten free and naturally sweetened.
Happy Monday, friends! Hope you all had lovely weekend. I think this was actually the last one that felt more like summer than fall. I can’t believe I’m saying this, but I’m actually ready for the cooler temperatures, mostly so that I can feel justified in baking all kinds of pumpkin-y, warm spice-filled goodies. Luckily the first time I baked these vegan pumpkin chocolate chip cookies it was a randomly cool weekend, and these gave me ALL the fall feels. Cozy blankets, candles burning, and cookies all around.
Oh yes fall, I’m SO ready for you (and your cookies).
Like almost every other blogger/human at this time of year, I get a little crazy for pumpkin. I’ll take it in all forms – cake, almond butter, pancakes, a smoothie bowl, pie, whatever. The more pumpkin the better, before fall is gone.
So, let’s talk buckwheat. I LOVE it. I only discovered buckwheat a couple months ago, and it has been a game changer for me. Despite the misleading name, it’s totally gluten free. It’s actually a seed! It eats like a typical grain, though. You can get it in the whole, buckwheat groat form, which need to be cooked before eating. You can also get it bit more broken down and prepare like you would overnight oats, or use the flour, which is the groats just totally pulverized to flour consistency.
I love making buckwheat cereal for a quick, satisfying breakfast, but I have to admit I’m in love with the flour. I’ve made pancakes, which make an appearance at our house literally every weekend morning, plus these insanely rich and decadent brownies.
But there’s one dessert treat that buckwheat takes to a whole other level of healthy amazingness. Any guesses?
Now that it’s fall, I couldn’t resist pumpkin-izing that incredible soft batch cookie recipe. Dear mother earth, thank you for buckwheat. Sincerely, cookie lovers everywhere.
These vegan pumpkin chocolate chip cookies begin with the buckwheat flour and a heavy dose of pumpkin pie spice, because the pumpkin without the spice is just bland bland bland. We want powerful pumpkin flavor here!
To the dry ingredients we’ll need some pumpkin puree for that fabulous color and soft texture, date paste for sweetness, some flax eggs for binding and nutrition, and that’s it! I’m all about ease when it comes to baking, and all the better when the end product is as incredible as these vegan pumpkin chocolate chip cookies.
The cookie dough will be super thick, so folding in your vegan chocolate chips will probably take some muscle! Be patient and push through. After all, you’ll be eating cookies soon, it’ll all be worth it then.
Portioning each cookie can get tricky, but I have a method I always use with this buckwheat dough. Because the dough is so sticky, use a quarter cup measure to plop dough blobs (so many technical terms here) onto the cookie sheet. Once all the dough is on the sheet, go back and use two fingers to gently swirl the blobs into shapes that resemble cookies. They may still be a little asymmetrial and imperfect, but we’re making cookies here, not performing surgery, friends. They’ll taste amazing regardless of how goofy they might look. Just do your best!
Bake for a quick 10 minutes, and you’re left with soft, gooey, perfectly spiced cookies, oozing with melted chocolate.
Vegan pumpkin chocolate chip cookies are soft, gooey, and full of rich chocolate. The spices totally bring out the pumpkin flavor and who doesn’t love melty chocolate chips in every bite?! Too good. Bake a BUNCH of these while it’s still time for pumpkin EVERYTHING.
Have a happy, healthy day, friends!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!