Vegan Black Cocoa Pumpkin Cookies
Only 8 main ingredients to make these vegan black cocoa pumpkin cookies have a rich dark chocolate taste and are so rich, fudgy and decadent! They are also gluten-free, oil-free and really simple to make. Due to their dark color, they are great for a Halloween dessert!
Servings: 12 cookies
Ingredients
- 6 tablespoons (48g) superfine oat flour
- 3 tablespoons (18g) black cocoa powder (I use this one, see post above why this cocoa is important)
- 1 teaspoon baking powder, NOT soda
- 1/4 teaspoon fine sea salt
- 1/4 cup (80g) pure maple syrup or agave
- 1/4 cup (60g) pumpkin puree
- 1/2 cup (128g) runny almond butter
- 6 tablespoons (90g) dairy-free semi-sweet chocolate chips
- optional: Halloween festive sprinkles
NOTE
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.
- I use this scale.
Instructions
- Preheat the oven to 375°F (191°C) and line a sheet pan with parchment paper.
- To a large bowl, combine the oat flour, black cocoa, baking powder, and salt and whisk well.
- Add the syrup, pumpkin, almond butter, and chocolate chips. Stir until it all comes together into a sticky, thick batter.
- Use a 1 1/2 tablespoon cookie scoop or your hands and form 16 balls. The batter is sticky but easily rolls into balls.
- Place each ball about 2 inches apart on the pan (you will have to bake in 2 batches). Use your hands to flatten each ball between 1/4 to 1/2 inch thick, smoothing around the edges to form round shapes.
- Sprinkle festive Halloween sprinkles on top of each cookie, if desired.
- Bake the first batch for 12 minutes. They should be dry on the tops. They will be way too fragile to eat right away, so you must let them cool 10 minutes. Transfer to cool completely and firm up on a cooling rack.