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0 Ingredients:
• 3 Tbls water
• 1 Tbls ground flax seed
• 1½ cups whole wheat flour
• 1 cup oats
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp ground nutmeg
• ½ tsp ground cinnamon
• 1 cup raw sugar
• ½ cup coconut sugar
• ½ cup coconut oil
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 1 cup vegan chocolate chips
• 1 cup chopped pecans
Instructions:
Preheat oven to 350 degrees F (175 degrees C).
Prepare a baking sheet by lining with a parchment sheet, or in
the alternative, you may prepare your baking sheet by lightly
spraying a with vegan cooking spray.
Mix water and ground flax seed together in a bowl, creating a
“flax egg”; set aside until thickened, about 5 minutes.
Combine whole wheat flour, oats, baking powder, baking soda,
salt, nutmeg, and cinnamon together in a bowl.
Beat raw sugar,coconut sugar, and coconut oil together in a separate bowl
using an electric mixer until smooth; add pumpkin puree, flax
egg, and vanilla extract and mix well.
Pour pumpkin mixture into flour mixture and stir just until dough
is combined, fold in chocolate chips and pecans. Scoop dough
onto the prepared baking sheet using a small ice cream scoop.
Bake in the preheated oven until lightly browned around the
edges, about 10 minutes.
Cool cookies on the baking sheet for
5 minutes before transferring to a wire rack to cool completely
