The mornings here in Pittsburgh are turning chilly and I've been putting pumpkin pie spice in my morning coffee. This could only mean autumn is right around the corner! I'd be lying if I said I wasn't a little excited and Halloweentown may or may not have been watched in my house recently. So of course, I've been starting to look into some fall recipes. These vegan autumn spiced chocolate chip cookies fit the bill. The flavor is SO unbelievably delicious and fall-ish while the cookie itself is gooey, light and fluffy. You are going to love them, and I guarantee they're going to become a fall favorite in your house!
Start by preparing your flax egg. Combine 2 ½ tablespoons of water with 1 tablespoon of flaxseed mill. Stir and set aside for at least 10 minutes until it forms a gel. I always give it a stir right before I add it to the rest of the ingredients just to make sure it's really well combined.
Next, take 12 tablespoons of cold vegan butter cut into cubes (I always love Earth Balance) and mix it with ½ cup of brown sugar and ½ cup of white sugar until light and fluffy. Add 2 tablespoons of pure maple syrup and your flax egg. Mix until combined.
Next, add in 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cornstarch, ½ teaspoon of salt, 1 teaspoon of cinnamon, ¾ teaspoon of ground ginger and ¼ teaspoon nutmeg. Mix just until combined. Fold in 1 ½ cups vegan chocolate chips. Roll into balls and place on a parchment lined baking sheet. (For my cookies I used a medium cookie scoop, and the cookies were about 2.3 ounces each.) I always chill my cookies for 10-15 minutes in the fridge or freezer before baking to help prevent spreading, but this step isn't necessary. Bake on 400 degrees for 8-10 minutes. Let them cool for 15 minutes.
Vegan Autumn Spiced Chocolate Chip Cookies
Ingredients
- 1 tablespoon flaxseed mill
- 12 tablespoons vegan butter, cold and cut into cubes I recommend Earth Balance
- ½ cup brown sugar
- ½ cup sugar
- 2 tablespoons pure maple syrup
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 1 ½ cups vegan chocolate chips
Instructions
- Start by preparing your flax egg. Combine 2 t ½ tablespoons of water with 1 tablespoon of flaxseed mill. Stir and set aside for at least 10 minutes until it forms a gel. I always give it a stir right before I add it to the rest of the ingredients just to make sure it's really well combined.
- Mix the vegan butter with the brown sugar and white sugar until light and fluffy. Add the pure maple syrup and your flax egg. Mix until combined.
- Next, add in the flour, baking soda, cornstarch, salt, cinnamon, ground ginger and nutmeg. Mix just until combined. Fold in the vegan chocolate chips. Roll into balls and place on a parchment lined baking sheet. (For my cookies I used a medium cookie scoop and the cookies were about 2.3 ounces each.) I always chill my cookies for 10-15 minutes in the fridge or freezer before baking to help prevent spreading, but this step isn't necessary.
- Bake on 400 degrees for 8-10 minutes. Let them cool for 15 minutes.
Leave a Reply