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Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies are soft, chewy, dairy-free, and egg-free cookies. I really enjoy using a mix of dairy-free butter and coconut oil when baking cookies. It makes for a soft cookie but not overly greasy.Perfect for fall baking and entertaining!
Ingredients
Instructions
- Step 1
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.
- Step 2
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.
- Step 3
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!
Tips & Tricks
Per serving
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