Whole Wheat Vegan Pumpkin Carob Cookies

I love the scent of pumpkin spiced baked goods.

2013-10-30 19.19.00

But adding carob chips makes it ten times better.

I like baking with pumpkin, but I’m not huge on it. Usually, making a couple pumpkiny things  a year is good enough for me. However, I may have just changed my mind about that with these cookies. More like cake cookies actually…  Or just mini cakes.

Here’s the original recipe.

  • 1 C WW flour
  • 1/2 C quick oats
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp pumpkin spice
  • 1 C pumpkin purée
  • 3 tbsp coconut oil, melted and cooled
  • 1/2 tsp vanilla extract
  • 1/3 C white sugar
  • 2 tbsp brown sugar
  • 1/3 C carob chips
  1. In a small bowl, mix together all dry ingredients – flour, oats, baking powder, baking soda, and pumpkin spice.
  2. In a large bowl, mix together melted coconut oil, brown sugar, white sugar, pumpkin purée, and vanilla.
  3. Pour dry ingredients into wet ingredients. Add carob chips and mix until everything is just combined.
  4. Bake at 350 degrees F for 10-12 minutes or until golden brown.

Yum yum, these little cake-cookies (or cakes if you’d like) stayed extremely moist even after a few days. I assume it’s the result of the pumpkin puree. Also, I always find that recipes that use spices have a tendency of ‘getting better with age’. This again is true for this recipe – hot out of the oven, the cookies were soft and moist with a hint of pumpkin/ spices. However, after allowing them to sit for a few days, they seemed to have developed more flavor with the pumpkin and spices. Happy fall baking!

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5 thoughts on “Whole Wheat Vegan Pumpkin Carob Cookies

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