Egg free chocolate chip pumpkin cookies –Are you ready to dive into a world of flavor and fun with these Egg-Free Pumpkin Chocolate Chip Cookies? Yes, you heard me right—no eggs, no problem! These delicious little bites will make your taste buds do a happy dance while keeping your kitchen life drama-free. Let’s jump right into this pumpkin-flavored paradise!
Feast Your Eyes on This!
First, let’s take a moment to feast our eyes on the glorious creation we are about to make. Behold the beauty of these Egg-Free Pumpkin Chocolate Chip Cookies!
Ingredients Galore!
Here’s what you’ll need to whip up these tasty treats:
- 1 cup pumpkin puree (you can be fancy and roast your own or just grab a can!)
- 1 cup brown sugar (for that touch of sweetness that makes life better)
- 1/2 cup coconut oil (melted, unless you want a workout mixing solid stuff—no judgment)
- 1 teaspoon vanilla extract (because everything tastes better with vanilla)
- 2 cups all-purpose flour (flour power, baby!)
- 1 teaspoon baking soda (a must for those lovely puffs)
- 1 teaspoon cinnamon (the spice of life)
- 1/2 teaspoon nutmeg (a pinch of nutmeg for a holiday feel any time of the year)
- 1/2 teaspoon salt (don’t skimp on this; it brings the cookies to life!)
- 1 cup chocolate chips (you may want to add more; I won’t tell anyone!)
Let the Baking Begin!
Now that you’ve got your ingredients lined up like a band ready to play, it’s time to get cooking! Here’s how to bring these cookies to life:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Trust me, you don’t want a sticky mess!
- In a large mixing bowl, whisk together the pumpkin puree, brown sugar, melted coconut oil, and vanilla extract until smooth and creamy. Think of it as a mini workout for your arm!
- In another bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Mix it like it’s the best dance move you’ve got!
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overdo it—cookies are not doughnuts, after all!
- Fold in those glorious chocolate chips. The more, the merrier!
- Scoop tablespoon-sized amounts of dough onto your prepared baking sheet about 2 inches apart. Your future self will thank you!
- Bake for 10-12 minutes or until the edges are lightly golden. Resist the urge to open the oven door too soon—let them do their magic!
- Once baked, let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Or just eat them warm—no judgment here!
And there you have it—your Egg-Free Pumpkin Chocolate Chip Cookies are ready to conquer the world (or at least your kitchen). Enjoy these scrumptious treats with a mug of hot cocoa or some milk. Happy baking!