It has been years since I had a chocolate chip cookie … so why make or eat one now? Well, mainly because I am trying to clean out and use everything in my cupboards and I have had cocoa sitting there since about February and not being used and a can of pumpkin since the Fall. Well, what better way to bring the Fall to the summer than making these awesome little vegan and gluten-free Chocolate Pumpkin Cookies.

Since I’m on a use-up kick, I decided to use up the different flours and other baking things I have in my cupboard. Not only have I had cocoa from Trader Joe’s in the cupboard from when I last stopped by there in February, I have had a can of pure pumpkin since the Fall, and a bag of unopened brown rice flour that I think made the move with me way back in September. Time to clean out and use up, seriously. Hoarding, even food stuffs, is not good. Especially when you keep buying stuff that you don’t need and add to those items. No one needs four unopened bags of different types of gluten-free flours just because they were on sale and you had a coupon. I had also bought some coconut sugar at Marshall’s (yes, Marshall’s – I love their food section!) and it also sat on my counter for a month. Really. I am a hoarder! Sheesh. But when you have a good idea for the best way to use those items then it’s time to start baking – and enjoying what you made! These were the best little cookies and now that I had my treat I can move on and think of other things to make!

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Start my mixing your flour, meal, cocoa powder, and baking soda and powder then set it aside. In a large bowl using a hand mixer – yes, I broke out my hand mixer! – dump in your pumpkin and sugar and mix until completely combined. Mix up your Vegg by pouring the milk and Vegg powder into a microwaveable container and microwave about 6-10 seconds and mix; it will be just a little thick, which is perfect. Dump the fake egg, vanilla, and yogurt into the bowl and mix until combined. Add in the milk then mix again. Add half the flour then mix, then switch to a big spoon and add in rest of flour and mix until combined. Fold in mini-chocolate chips then cover the bowl with plastic wrap and put in fridge. I made my batter at night and let it sit in the fridge until the next morning. I baked them after my long workout … oh gosh, they are the perfect not-too-sweet treat! Spoon one tablespoon-size portions onto parchment paper covered baking sheets, then smash them flat with your fingers. Bake them for 10 minutes then let them sit on the baking sheet for 2-3 minutes before moving to a cooling wrack. Enjoy!

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Chocolate Pumpkin Cookies, 51 servings

2 1/4 Bob Red Mill Brown Rice Flour
1/4 C Bobs Red Mill Flax Meal
1/2 C Trader Joe’s Cocoa Powder
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1 C Libby’s Pumpkin
1 C Unrefined Coconut Sugar
1 The Vegg +
1/4 C So Delicious Protein Plus Vanilla Milk
1 Tbsp Vanilla Extract
2 Tbsp So Delicious Unsweetened Coconut Yogurt
1/4 C So Delicious Protein Plus Vanilla Milk
1/2 C Chocolate Chips

1. In a medium size bowl mix all dry ingredients then set aside.
2. In a microwave safe cup mix Vegg and 1/4 cup milk and microwave 5-10 seconds then set aside to cool.
3. In a large bowl using a hand-mixer mix pumpkin and coconut sugar.
4. Add Vegg mixture, vanilla, and yogurt and mix with mixer.
5. Add half the flour and mix with mixer then add rest of flour and mix with a spoon.
6. Add in 1/4 cup milk and mix, then add the chocolate chips and fold in.
7. Cover with plastic wrap and refrigerate a couple hours.
8. Heat oven to 375 degrees and line baking sheets with parchment paper.
9. Once oven is ready spoon one tablespoon-size portions onto parchment paper and flatten with the back of the spoon or your fingers.
10. Bake 10 minutes. Place bowl with dough back in the fridge during each baking.
11. Let cool on baking sheet 2-3 minutes before putting on cooling wrack.
12. Keep going until done.
13. Enjoy while warm and gooey or cold!

This recipe is entered in the Snackable Recipe Contest, hosted by Go Dairy Free and So Delicious Dairy Free.