These dairy free pumpkin chocolate chip cookies are made from canned pumpkin giving them the most moist and chewy texture. Perfect for a cold winters night.
- 150g solid coconut oil
- 200g light brown sugar
- 50g caster sugar
- 4tbsp pumpkin puree from a can (why not use the rest in this)
- 1/2tsp cinnamon
- 1/4tsp ginger
- 1/4tsp mixed spice
- 200g plain flour
- 150g dairy free chocolate chips
Preheat the oven to 170C and line two cookie sheets with baking paper.
Mix the butter and sugars together in a stand mixer until light and creamy, add the pumpkin and mix till combined. Add the flour and spices and mix slowly until the dough comes together, stir through the chocolate chips.
Drop rounded tablespoons of dough onto the prepared sheet allowing space to spread between each cookie. Bake for 13 – 15 minutes until lightly coloured and puffy. Allow to cool slightly before enjoying with a nice cold glass of (almond) milk!
- Category: Dairy Free
- Cuisine: Baking
Keywords: Cookies, Dairy Free, Baking, Pumpkin, Chocolate Chip