Vegan pumpkin choc chip cookies.

Soft and chewy with puddles of melty dark chocolate and a slight crunch on the outside.... these cookies are full of flavour and made with only a handful of simple ingredients.




60g pumpkin puree

160g syrup

120g almond butter

130g oat flour

30g vegan vanilla protein

2 tsp sweet cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/2 teaspoon baking soda

1/4 teaspoon fine salt

120g dairy-free chocolate chips


Preheat oven to 170 and line a sheet pan with parchment paper.

In a large bowl, combine the pumpkin, syrup, almond butter and vanilla and stir well.

To a medium bowl, add the oat flour, protein, spices, baking soda and salt and whisk well. Add the dry to the wet ingredients.

Fold in the choc chips.

Put the dough into the fridge to chill for 1-2 hours.

Use a cookie scooper to spoon the dough onto the baking sheet.

Bake for 10-13 minutes, until slightly golden.

Cool on the pan for 10 minutes before moving to a cooling rack.





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