Pumpkin Tahini Chocolate Chip Cookies (Vegan, GF)
I made these cookies on a whim in between conference calls for my ~real~ job, so I was pleasantly surprised when they turned out delicious. That must mean that they are lucky cookies right?
These pumpkin tahini chocolate chip cookies taste like a heavenly bite of fall. More than half of the batch I made was gone in one day.
If you try these, let me know what you think in the comments!
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
Ingredients
Scale
Wet
- 1/2 cup tahini
- 1/4 cup + 2 tbsp coconut sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup + 2 tbsp pumpkin puree (not pumpkin pie mix)
Dry
- 1/4 cup almond flour
- 1/2 cup + 2 tbsp oat flour (add up to 2 tbsp more flour if your tahini or nut butter is super liquidy)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp pumpkin spice
- 1 heaping cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Mix together your wet ingredients in a large bowl with a spatula. Pour in dry ingredients and mix until just combined. Lastly fold in your chocolate chips.
- Form 8-10 evenly sized cookies on a lined sheet pan. The dough will be a little liquidy, I used a little less than 1/4 cup of batter per cookie and spooned it onto the pan. Bake cookies for 10-12 minutes.
- Let cool for at least 15 minutes.