Vegan Pumpkin Chocolate Chip Cookies
Ingredients
- 200 g pumpkin flesh (yields about 150 g puree; e.g., Hokkaido)
- 100 g vegan butter
- 120 g brown sugar
- a pinch of salt
- 250 g spelt flour (Type 630)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon, pumpkin spice, or gingerbread spice
- 100 g dark chocolate chips (or chopped dark chocolate)
Preparation
Wash the pumpkin and cut into coarse cubes (Hokkaido pumpkin does not need to be peeled)
Place the pumpkin in a pot with a little water and cook covered for about 10 minutes until tender enough to mash with a fork
Drain any excess water completely, then puree the pumpkin until creamy and let it cool
In a bowl, beat vegan butter, brown sugar, and salt with a hand mixer until creamy
Mix in the lukewarm or cooled pumpkin puree
Sift in spelt flour, baking powder, and cinnamon (or pumpkin spice or gingerbread spice) and mix with a wooden spoon until a thick dough forms
Fold in the dark chocolate chips with a spatula
Chill the dough for about 15 minutes to make it easier to shape
Preheat the oven to 180°C (convection) or 200°C (conventional)
Line two baking sheets (about 30x40 cm) with parchment paper
Shape the dough into 40 equal-sized balls and press them slightly flat
Bake for about 8 minutes until golden brown
Check the bottom of a cookie; if lightly browned, they are done
Remove the cookies from the oven and immediately flatten them with a spatula while still hot to achieve the classic cookie shape
Tips
Store airtight at room temperature for up to 5 days
