It's a fall day and vegan pumpkin chocolate chip cookies just sound good, don't they? Or it's the middle of summer and you long for the day you can bundle up in fleece by the fire and gorge on hot chocolate and cookies (does that happen to you, or is it just me?) No matter the season, these plant-based cookies makes for a healthy and delicious dessert. Pumpkin is high in fiber and vitamin A, so no need to limit yourself to just one.   

PREP TIME: 10m  |  BAKE TIME: 25m  |  TOTAL: 35m  |  YIELD: 2 DOZEN

Easy, vegan pumpkin chocolate chip cookies. Made with maple syrup and organic pumpkin puree.


Feel free to use a hand mixer or a larger mixer of your choice. Or, if you're thinking about entering an arm wrestling contest, a nifty old spoon should do the trick!

If you're looking for something creamy to dip these delightful vegan cookies in, try out this Hemp Milk recipe!

Only Eats


  • 2 cups whole-wheat pastry flour
  • 1 1/4 cup almond flour
  • 1 teaspoon baking soda 
  • 1 teaspoon baking powder 
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger 
  • 3/4 teaspoon ground cloves 
  • 1/2 teaspoon Himalayan salt
  • 1/2 cup coconut oil, not melted 
  • 1/3 cup maple syrup
  • 1/3 cup cane sugar
  • 2 teaspoons vanilla extract 
  • 1 cup pumpkin puree
  • 1 cup vegan chocolate chips


  1. Preheat oven to 350°F. 
  2. In a large mixing bowl, blend dry ingredients until combined.
  3. Mix in pumpkin, coconut oil, maple syrup and vanilla extract until well blended. 
  4. Add chocolate chips and stir with a spoon until evenly dispersed.
  5. Using a spoon, place dough rounds on cookie sheet and flatten with palm. 
  6. Bake for 12 minutes.

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