Happy World Vegan Day! I’m vegan so naturally all the recipes I share reflect that fact. I guess you can say every day is vegan day for me. But even if you’re new to veganism or just looking for a healthier cookie recipe, then these pumpkin chocolate chip cookies are for you. After all, you don’t have to be vegan to enjoy tasty vegan food. They’re slightly crispy on the outside and soft on the inside, filled with spices like cinnamon, nutmeg, and ginger which are perfect for the fall season. I packed these cookies with vegan chocolate chunks which made them totally irresistible!
For once, I actually didn’t over-indulge on Halloween so I still had an appetite for sweets when I woke up this morning. Hence, why I whipped up this batch of vegan & gluten-free pumpkin chocolate chip cookies. I guess that means they’re healthy enough to eat for breakfast. At least, they are in my book. I was so upset that I was too busy to participate in the #virtualpumpkinparty that went down on Instagram last week, so this is my homage to all things pumpkin. Better late than never!
I’ve been so obsessed with baking lately. In the little spare time that I have between churning out nut butter and running around doing deliveries, I’ve been experimenting with new recipes like Nilla wafers, chocolate chip cookies, and sprinkle-filled sugar cookies. All vegan of course! I’ve decided to share the recipe for these delicious pumpkin chocolate chip cookies first since they fit the season so well. They’re not only vegan, but also gluten-free and free of refined sugars.
I was super excited to try out these allergy-friendly big chocolate chunks that I just bought, but you could use regular vegan chocolate chips or chop up a bar of dark chocolate into pieces. I’ve made so many cookies lately that I’ve started keeping my own cookie stash which I snack on throughout the day. I’m thinking a cookie jar is going to be the next step. Once you have a cookie jar, then there’s no turning back. You’ve become an official cookie monster.
I’m proudly a very laid-back, introverted person, so Halloween parties are most definitely not my scene. In Hong Kong, all the bars are have a very clubby atmosphere for the most part, so that was off the table. Plus I don’t drink, so to be honest I don’t really enjoy going out here. Instead of partying, my boyfriend took me to the Secret Theatre Project on Sunday night. It was an interactive show which immerses you completely in the production, letting you be a part of the action and taking you along for a real thrill ride.
The show last year generated quite a buzz for being seductive and racy. It’s the first time they’ve ever done anything like this in Hong Kong and trust me this city needs more of it. The show definitely lived up to it’s reputation this year, because it was surprising, spontaneous, and fun. I’m not going to give away any of the secrets, because that would ruin the fun! But I will tell you that it involved a lot of fake blood. We had an absolute blast.
Since Halloween itself fell on Monday, we decided we’d spend the night at Disneyland since we have season passes. I spent the whole day watching Halloween-themed cartoons and movies to get in the spooky spirit. At Disneyland, we got to watch their special Villians Night Out parade which was super cute. They had the villians like Jafar, Maleficent, and The Red Queen singing along to the catchiest song and the castle was lit up with skeletons.
After the parade, we waited patiently for an hour to go through the Nightmare Experiment haunted house then rode the new Star Wars themed Hyperspace Mountain. It was an epic night! I fell asleep watching Scooby Doo wearing my new extra-large glow-in-the-dark Star Wars t-shirt. I was the happiest camper. I hope you all had a really fun Halloween too and I hope you enjoy this delicious recipe for vegan & gluten-free pumpkin chocolate chip cookies!
- 3/4 cup gluten-free all-purpose flour
- 1/2 cup oat flour*
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- pinch of ginger
- pinch of nutmeg
- pinch of pink Himalayan salt
- 3/4 cup coconut sugar
- 1/4 cup + 2 tbsp pumpkin puree
- 2 tbsp coconut oil
- 1/2 tsp vanilla extract
- 1/2 cup vegan chocolate chips
- Preheat the oven to 175 degrees Celsius.
- In a medium bowl, mix together the GF all-purpose flour, oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and coconut sugar.
- Add in the pumpkin puree, coconut oil, and vanilla extract and stir together with a rubber spatula until well combined.
- Fold in the chocolate chips.
- Using a small cookie scoop, place balls of cookie dough at least 1 inch apart on a baking sheet lined with parchment paper.
- Slightly wet your hands and gently flatten dough into a cookie shape.
- Bake for 15-16 minutes or until slightly browned.
- Remove from the oven and allow to cool for 10-15 minutes.