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Soft Baked Pumpkin Chocolate Chip Cookies

5 from 1 reviews



1/2 cup liquid egg whites

1/2 cup gluten-free oat flour

1/2 cup almond flour

1/2 cup pumpkin purée

1/4 cup No Cow vegan vanilla protein powder

1/2 tsp cinnamon

1/2 tsp baking powder

1/4 cup vegan dark chocolate chips

Optional (but encouraged!): 2 tbsp maple syrup or 1 tbsp granulated monkfruit


Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper and set aside.

In medium mixing bowl, combine all ingredient except chocolate chips. Stir until evenly combined and not lumpy. Spray your hands with cooking spray or coat with flour and divide batter into 8 even balls on the parchment paper. Press down slightly to flatten. Top with chocolate chips and bake for 9 minutes.

Remove cookie sheet from oven and leave the cookies on the sheet to cool completely before storing. (Or eat one hot n’ fresh out of the oven!!)


If you’re used to normal baked goods and sweets, definitely add the maple syrup or monkfruit so these are the appropriate level of sweetness for you. I am used to baked goods with minimal sweetness so these are good for me as they are, but most people will need the extra sweetness.