My general opinion on cookies is that they are underwhelming. I very seldom buy cookies, and I bake them even less at home. With a large plethora of other show-stopping, awe-inducing cakes, pastries, and various french confiseries to create and devour, why would I settle for a basic cookie? Go big or go home.
However, with tubs and tubs of pumpkin purée sitting in my fridge and freezer, I needed to come up with various baked goods to utilize it all. And if I were to create a new pumpkin-based baked good every week, I knew I had to aim for healthier options. I had to bid farewell to butter, white granulated sugar and all-purpose flour, making way for olive oil, maple syrup and whole wheat flour.
This suited me just fine, because as of recently I have been considering a transition to an entirely plant-based diet. I still remain undecided on this; wouldn’t it be a good idea to test the waters by going vegetarian first, before all-out vegan? Probably. But the thought of a plant-based diet is something I have been turning over in my head for a while now.
Anyways. I came across this recipe for Pumpkin Pie Chocolate Chip Oatmeal Cookies from Amy’s Healthy Baking. I was happy because this recipe is totally vegan, not using any eggs, butter or dairy. She also sweetens the cookies with pure maple syrup instead of white granulated sugar. I used olive oil instead of coconut oil and a slightly larger amount of pumpkin purée. The result? A chocolatey, gooey cookie beautifully spiced with cinnamon, nutmeg, and ginger.
Pumpkin Pie Chocolate Chip Oatmeal Cookies (from Amy’s Healthy Baking)
Whole wheat or gluten-free flour
Coconut oil or unsalted butter, melted and cooled slightly
Pure maple syrup
Dark or semisweet chocolate chips
Miniature chocolate chips