These vegan soft batch pumpkin chocolate chip cookies are the perfect combination of a chocolate chip cookie and the pumpkin spice flavors of fall! 6 healthy ingredients, gluten free and naturally sweetened.
Happy Monday, friends! Hope you all had lovely weekend. I think this was actually the last one that felt more like summer than fall. I can’t believe I’m saying this, but I’m actually ready for the cooler temperatures, mostly so that I can feel justified in baking all kinds of pumpkin-y, warm spice-filled goodies. Luckily the first time I baked these vegan soft batch pumpkin chocolate chip cookies it was a randomly cool weekend, and these gave me ALL the fall feels. Cozy blankets, candles burning, and cookies all around.
Oh yes fall, I’m SO ready for you (and your cookies).
So, let’s talk buckwheat. I LOVE it. I only discovered buckwheat a couple months ago, and it has been a game changer for me. Despite the misleading name, it’s totally gluten free. It’s actually a seed! It eats like a typical grain, though. You can get it in the whole, buckwheat groat form, which need to be cooked before eating. You can also get it bit more broken down and prepare like you would overnight oats, or use the flour, which is the groats just totally pulverized to flour consistency.
Lately I’ve been loving using buckwheat flour to make super soft, gooey cookies! See classic chocolate chip OMG these double chocolate gems.
Now that it’s fall, I couldn’t resist pumpkin-izing that incredible soft batch cookie recipe. Dear mother earth, thank you for buckwheat. Sincerely, cookie lovers everywhere.
Ingredients for vegan soft batch pumpkin chocolate chip cookies
- Buckwheat flour: buckwheat flour keeps the cookies gluten and grain free, and gives them a great soft, gooey, chewy texture.
- Pumpkin pie spice: the warm spices help bring out the fall pumpkin flavor.
- Medjool dates: you’ll blend the dates with hot water to make a paste, which gives the cookies natural sweetness.
- Pumpkin puree: pumpkin gives the cookies soft, moist texture.
- Ground flaxseed: you’ll make flax eggs, which add nutrition and help to thicken the cookie dough.
- Vegan chocolate chips: I like the PASCHA unsweetened or Lily’s stevia-sweetened chips, but use any vegan chocolate chips you like.
Tips for making vegan soft batch pumpkin chocolate chip cookies
- The cookie dough is SUPER sticky, just do your best to spread into cookie shapes. Buckwheat flour makes this cookie dough extremely thick and sticky, so just do your best to portion out the cookies on the sheet, then use clean hands to spread them into circular cookies before baking.
Vegan soft batch pumpkin chocolate chip cookies are soft, gooey, and full of rich chocolate. The spices totally bring out the pumpkin flavor and who doesn’t love melty chocolate chips in every bite?! Too good. Bake a BUNCH of these while it’s still time for pumpkin EVERYTHING.
Xo,
Sara
Vegan Soft Batch Pumpkin Chocolate Chip Cookies
Ingredients
- 2 cups buckwheat flour
- 1 tbsp pumpkin pie spice
- 1 cup date paste – 15 medjool dates blended with 1 cup hot water
- 1/2 cup pumpkin puree
- 2 flax eggs – 2 tbsp ground flaxseed in a small bowl with 6 tbsp water, set in the fridge for 15 minutes before mixing into the dough
- 1/2 cup vegan chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, mix the buckwheat flour and pumpkin pie spice.
- Add the date paste, pumpkin puree, and flax eggs, and stir to combine into a thick dough.
- Fold in the chocolate chips.
- Measure out about 1/4 c dough for each cookie – it will be very sticky and hard to work with! Plop 1/4 cup onto the cookie sheet, and once all the cookies are measured out, go back and gently use two fingers to smooth them out and shape them into circles.
- Bake the cookies for 10 minutes.
Uh, yeah, these look beyond perfect. Cannot get over how amazing they are! Pinning right now!
Thanks so much, Karly! 🙂
Made these tonight! I should have blended my buckwheat groats in my roommate’s Ninja blender because you can see some groat specks, but whatever. These are yummy!
Haha a little bite of buckwheat never hurt anybody 🙂 thanks for trying the recipe, Kat, glad you liked them!!