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!

Author: The Urben Life

Category: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 36 cookies

Calories: 121 kcal per serving

Ingredients

½ cup - coconut oil
½ cup - dairy-free butter
¾ cup - sugar
¾ cup - brown sugar
1 - egg replacer
1 tsp - vanilla extract
2 cups - all-purpose flour
1 cup - oats
1 tsp - baking soda
1 tsp - 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!