12 Serves
35 Mins
Preheat your oven to 175°C and line a baking sheet with parchment paper.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
9 µg / 400 µgCalcium
27 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
18 mg / 1,250 mgPotassium
116 mg / 4,700 mgSodium
180 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
14 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice.
In a separate bowl, cream together the vegan butter, brown sugar, and pumpkin puree until smooth, then stir in the vanilla extract.
Gradually fold the dry ingredients into the wet mixture, then stir in the vegan chocolate chips.
Scoop rounded tablespoons of dough onto the prepared baking sheet and bake for 12 to 15 minutes until the edges are golden.
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