I usually eat a very healthy diet and rarely sugar splurge, but when I’m on my period and I want chocolate and sugar, these cookies are heavenly and dreamy and amazing. You will love them. Everyone will! These are “impress your mother-in-law” cookies. These are celebrating your birthday cookies. They’re follow with a glass of champagne cookies. They’re decadent and rich and insanely delicious. If you’re on a diet, these are not for you. If you wanna have a fall-flavored mouthgasm, then these are definitely for you. Your choice. But let’s be honest, with an intro like that, don’t you wanna bake up a batch? We’ll do it together and share the guilt. Let’s eat! —AS
MAKES 36 COOKIES
2½ cups (325 g) all-purpose flour
1 tbsp (6 g) pumpkin pie spice
1 tsp baking soda
1 tsp (5 g) sea salt
1 cup (218 g) coconut oil or vegan butter, melted
1 cup (190 g) organic sugar
½ cup (90 g) pumpkin purée
3 tbsp (14 g) ground flaxseed
1 tsp vanilla extract
¾ cup (135 g) chocolate chips
Preheat the oven to 350°F (177°C).
In a medium bowl, mix together the flour, pumpkin spice, baking soda and sea salt. Set this aside.
In a larger mixing bowl, whisk the melted coconut oil or butter, sugar, pumpkin purée, ground flaxseed and vanilla. Pour the wet ingredients into your dry ingredients and stir until completely combined, or process in a food processor with the dough blade.
Fold in the chocolate chips until they’re evenly distributed in the dough. Then use a spoon or cookie dough scoop to place 1-inch (2.5-cm) balls of dough onto a greased or parchment-lined cookie sheet. Bake for 8 to 10 minutes, or until golden. Let them cool on a wire rack, and then enjoy! Cookies last in the fridge for about a week and in the freezer indefinitely.
Note: You can safely sub in half of the all-purpose flour for whole wheat flour, if you prefer, but you will get a denser cookie.
Defrost frozen cookies by placing them onto a plate and leaving on the counter for about 2 hours, or by microwaving them for a few seconds at a time.
You could definitely sub in applesauce or a healthier replacement for some of the oil if you want, but I would recommend only subbing in about half the amount to maintain the cookie texture.