![5 pumpkin chocolate chip vegan cookies with a dollup of coconut milk in the middle and delicious vegan chocolate chips scattered around the plate](https://i0.wp.com/sarahshealthyrecipes.com/wp-content/uploads/2021/10/IMG_20211023_141126681_PORTRAIT.jpg?resize=1024%2C1024&ssl=1)
How can Pumpkin Chocolate Chip Cookies be Guilt Free?
You know when you see a plate of cookies and tell yourself: “Well, just ONE cookie” and the next thing you know, there are 4 or 5 missing? (It’s ok, I won’t tell anyone). I was tired of feeling guilty so I set out to make a guilt-free version of pumpkin chocolate chip cookies and I do believe this is it! Free of gluten, soy, sugar, oil, and dairy, you can have one, or two, or three with no remorse! These cookies are everything they should be: sweet, soft, crunchy, and a hint of salt. You will not need to look for another cookie recipe again!
![Melted chocolate chips oozing out of a delicious vegan pumpkin chocolate chip cookie](https://i0.wp.com/sarahshealthyrecipes.com/wp-content/uploads/2021/10/IMG_20211023_141414863.jpg?resize=1024%2C1024&ssl=1)
Who Knew Whole Food Plant Based Eating was so Delicious?!
When you eat a whole food plant-based diet, that includes no meat, dairy, oil, sugar, or processed foods (to read why we made the change, click here) which I thought meant I would not be able to eat cookies anymore but I was very wrong! I enjoy cookies SO MUCH MORE now! No more body ache, joint pain, headaches, or gut rot like I used to from all the gluten, dairy, oil, and sugar overload in typical cookie recipes.
What did you use to make them sweet and moist?
I never thought you’d ask 🙂 In place of sugar, you use unsweetened applesauce and pure maple syrup. Instead of eggs and oil, you use flax seeds, chia seeds, and pumpkin puree! For flour, you could use all-purpose flour but to make it gluten-free I decided to try old-fashioned oats and grind them into flour using my favorite blender and the cookies came out perfect! Crunchy on the outside while gooey and moist on the inside! I made the recipe enough for two batches because, well, I ate like 3 or 4 haha!
Nursing Moms will love these cookies too!
I had no idea when I made these pumpkin chocolate chip cookies just how, um, “helpful” they would be in my lactation journey! Nearly every ingredient is known as a lactogenic food, which means they promote milk production. Oats, chia seeds, flax seeds, and pumpkin all help with making milk! When you are a crazy busy, nursing mama of 3 littles, you need something sweet but also healthy; these cookies are it!
![A plate of delicious crunchy on the outside, gooey on the inside, pumpkin chocolate chip cookies with a side of coconut cream!](https://i0.wp.com/sarahshealthyrecipes.com/wp-content/uploads/2021/10/IMG_20211023_141022655.jpg?resize=824%2C618&ssl=1)
![Melted chocolate chips oozing out of a delicious vegan pumpkin chocolate chip cookie](https://i0.wp.com/sarahshealthyrecipes.com/wp-content/uploads/2021/10/IMG_20211023_141414863.jpg?resize=150%2C150&ssl=1)
Guilt Free Pumpkin Chocolate Chip Cookies
Equipment
- Mixing bowl
- Spatula
- Blender (If not using oat flour)
- Cookie Sheet
- Parchment Paper
Ingredients
Dry Ingredients
- 2 cups oat flour I grind my own flour using gluten free old fashioned oats. See the link below
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp table salt
- 1 tsp chia seeds
- 1 tsp flax seeds (ground)
Wet Ingredients
- 4 tbsp vegan mini semi-sweet chocolate chips
- 1/2 cup canned pumpin puree
- 1/2 cup unsweetened creamy peanut butter
- 1/4 cup pure maple syrup
- 1/4 cup unsweetened applesauce
Instructions
- Preheat your oven to 350 farenheight
- Add to a blender your dry ingredients. Blend on high till the consistency is that of fine flour.
- Combine your wet ingredients together in the mixing bowl until well incorporated.
- Add your dry ingredients with the wet ingredients and mix well with a spatula.
- Line your cookie sheet (s) with parchment paper and then using a tablespoon measurement, scoop out 24 balls.
- If you want your cookies to look more uniformed you can flatten the top with the back of a spoon.
- Bake on the medium rack at 350 for 10minutes or until golden brown
- Allow to cool for a few minutes before stuffing your face 🙂 Enjoy!