Vegan Pumpkin Chocolate Chip Cookies!

I made the most delicious cookies last night! I also had made them for Thanksgiving, and thought to myself, “I need to share this on my blog.”

If you saw yesterday’s Blogmas post, then you know that I’m a pumpkin fiend this time of year. I also love chocolate all year round, so their combination was a must try!

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I found the original recipe by Skinny Fitalicious on Pinterest. For my version of the recipe, I used a different type of flour and sweetener because that’s just what I had in my pantry.

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I think that if you either have the time or the know-how, then you can easily find a way to make these low carb. I used a Splenda brown sugar blend that only had 5 carbs per serving.

Also, instead of the oat flour in the original recipe, I used all-purpose, whole wheat flour. This nullified the gluten free quality of the cookies, but luckily no one in my family has a gluten intolerance.

Alright. Let’s get into it!

Ingredients

Directions

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  • Make sure to preheat the oven to 325 F and to prep your baking sheets
  • Mix all wet ingredients until nicely combined
  • In a separate bowl, mix all dry ingredients together.
  • Slowly fold the dry ingredients into the wet ingredients.
  • Once that is done, add in the chocolate chips.
  • Use about 1 1/2 tsp of dough to roll up in a ball and place on the sheet
  • Bake for 10 – 12 minutes

 

Happy eating,

TheWritingSol

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