- Serves 18 people
- Prep Time 10 minutes
- Total Time 35 minutes
- 2 tbsp Earth’s Own unsweetened almond m*lk
- 1/2 cup pumpkin puree
- 2 tbsp nut butter
- 1 tsp vanilla extract
- 1/2 cup granulated sugar (I used coconut sugar)
- 1 cup fine oat flour
- 1 tbsp pumpkin pie spice
- 1/4 tsp sea salt
- 1/2 cup dark vegan chocolate chips
Preheat the oven to 375F and line a baking sheet with parchment.
Combine the wet ingredients, including the milk, pumpkin puree, nut butter and vanilla until smooth. In a separate bowl, combine the dry ingredients, including the sugar, oat flour, pumpkin pie spice and sea salt.
Combine the wet with the dry until a smooth batter is formed. Fold in the chocolate chips. Using a cookie scoop, transfer the dough to the baking sheet to create cookie shapes. For jumbo cookies, this will lend 4 to 5 large cookies (around 3 tablespoons of batter each). Top with additional chocolate chips and flakey salt as desired.
Bake for 14 minutes until firm. Remove from the oven and allow to set for 10 minutes before enjoy.