EASY BAKED VEGAN PUMPKIN CHOCOLATE CHUNK COOKIES
This is what happens when you can’t decide between baking Oatmeal or Chocolate Chip cookies! These super soft Easy Baked Pumpkin Chocolate Chunk Cookies taste like the epitome of fall. This recipe incorporates Clean Lean Pea Protein from Nuzest giving them an extra boost of protein however, can easily be made without. The result is super soft & chewy, “are these seriously healthy?” cookies that will last at least 5 days in the refrigerator in an airtight container – if they even last that long! 🙂
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EASY BAKED VEGAN PUMPKIN CHOCOLATE CHUNK COOKIES
This is what happens when you can’t decide between baking Oatmeal or Chocolate Chip cookies! These super soft Easy Baked Pumpkin Chocolate Chunk Cookies taste like the epitome of fall. This recipe incorporates Clean Lean Pea Protein from Nuzest giving them an extra boost of protein however, can easily be made without. The result is super soft & chewy, “are these seriously healthy?” cookies that will last at least 5 days in the refrigerator in an airtight container – if they even last that long! 🙂
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| Servings |
| 12cookies |
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Ingredients
- 125 gram package/scoop Nuzest Vanilla Clean Lean Proteinthis ingredient can be left out entirely. *do not substitute with whey protein*
- 1 cup BOB’s gluten-free rolled oats*pour into food processor and pulse until flour like consistency, measure out 1 cup
- 3/4cup BOB’s (1 to 1) Gluten Free Flour
- 1tablespoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 & 1/2 teaspoon baking powder
- 1/8teaspoon sea salt
- 2tablespoon coconut oilmelted and slightly cooled
- 1cup organic pumpkin puree(I like to use Farmers Market Organic Pumpkin) *do not use Pumpkin Pie filling
- 1teaspoon vanilla extract
- 1/2 cup 100% pure maple syrup
- 2tablespoons Enjoy Life Mega Chunk chocolate chipshttps://enjoylifefoods.com/our-food/baking-chocolate/chocolate-for-baking-mega-chunks/
- 1/2tablespoon Enjoy Life Mini Chocolate Chipshttps://enjoylifefoods.com/our-food/baking-chocolate/chocolate-for-baking-mini-chips/
Instructions
- Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper.
- Pour the oats into a food processor and pulse until flour-like consistency, measure out 1 cup. Using a medium bowl, mix together the oats, flour, cinnamon, ginger, baking powder, and salt. In a separate bowl, whisk together the cooled coconut oil, pumpkin puree, vanilla and maple syrup.
- Add the flour mixture to the wet ingredients and stir until just incorporated. Fold in the chocolate chunks and mini chocolate chips.
- Using an ice cream scooper or regular sized spoon, drop the cookie dough into 12 rounded scoops on the parchment paper and flatten to the desired thickness using a wide spatula. Gently pressing the tops with extra chocolate chunks and mini chocolate chips before placing them in the oven. Bake for 14-16 minutes. Cool on the pan for approximately 10 minutes before placing on a wire rack.
Recipe Notes
I’ve teamed up with Nuzest @nuzest_usa 🙌 and are now able to offer my readers 15% off ALL orders + free shipping with purchase over $50 with the coupon code ‘THENATURALLYNATALIE’ ☺
Nuzest’s Clean Lean Protein is a natural pea plant-based protein containing all your essential amino acids, 20grams protein per serving, is lactose, gluten, soy, dairy, nut and GMO-FREE. Making it easily digestible and even easier to incorporate into any cooking or baking recipes! I love the smooth vanilla flavour!
Try it out today!