Vegan pumpkin chocolate chip cookies - these delicious pumpkin spice cookies are soft in the middle, crispy round the edges, easy to make, full of warming, Autumnal flavours and totally vegan too! Eggless and dairy-free.
Sift together the flour, salt, baking powder, bicarbonate of soda and spices.
In a separate bowl, whisk together the melted coconut oil, sugars, vanilla, treacle and pumpkin puree until smooth.
Add the dry ingredients to the wet and stir through until well combined.
Add in two-thirds of the chopped chocolate and fold through. Cover the bowl and place in the refrigerator for at least half an hour, and up to a couple of days.
Meanwhile, preheat the oven to 180C/350F/gas mark 4 and line two baking sheets with baking parchment.
Use about 2 level Tbsp of mixture per cookie, roll it into balls and place them well spaced apart on the baking sheets. Flatten each one slightly (the cookies do not spread much in the oven) and press a few of the reserved chocolate chips into the top of each.
Bake the cookies for 10-12 minutes until browned and set around the edges then remove from the oven. They will still feel a little soft but will firm up as they cool. Leave to cool on the tray for ten minutes then transfer to a wire rack to cool completely.
For thinner, crispier cookies take the tray out of the oven halfway through baking and bang it on the countertop a couple of times to flatten out the cookies then return them to the oven to finish baking.
For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.