These are the best cookies. Pete says they are the best I have made the entire time we have been gluten, dairy and egg free.
I’m serious, they really are that good. In the 7.5 years I have been baking vegan and GF, these are the winners. Sorry it took me so long to find them, but the important thing is WE HAVE ARRIVED. These cookies are the most perfect combination of sweet and salty and crispy and chewy and melty chocolate and basically are just incredible.
Pete and the girls want you to know they are “REAL” cookies and that everyone should be very excited about them. So here we go, I had to rush myself and make sure that I posted these today so that you could make them this weekend and enjoy every last bite!
In closing, Happy Friday and I hope you love these as much as we do!
- ½ cup vegan butter
- ½ cup sunflower butter (I used “chunky”)
- ¼ cup pumpkin puree
- 1 ½ cups sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups gluten-free Bob’s Red Mill 1:1 baking flour
- ½ cup chocolate chips (I used enjoy life semi-sweet chips)
- 1 cup chocolate chunks (I used enjoy life semi-sweet chunks)
- Kosher or sea salt for sprinkling
- Preheat the oven to 350 degrees, and prepare two sheet-pans with parchment paper or silpats.
- In a large bowl or standing mixer, beat together the vegan butter, sunflower butter, pumpkin puree and sugar until well combined. Add the vanilla and continue to beat until creamy and smooth. Sprinkle the salt and baking soda evenly over the top of the batter and then beat in until well combined. Sprinkle in the flour and beata in, one cup at a time. When you have an even dough, beat in the chocolate chips and then the chunks.
- Scoop the cookies with a large ice cream scoop into large even balls of dough and place them on the prepared sheet pans. Give them plenty of room to spread (I just put 8 on a half sheet-pan). Sprinkle the top of each cookie with a little kosher or sea salt and bake in the oven for 12-13 minutes. Let them cool a little before removing from the sheet pan.
I made these cookies exactly as directed and they are indeed delicious! However, a strange thing happened. I made the cookies on Friday and as I typically do when making cookies, after they were completed cooled, I placed them on a glass plate and wrapped them with saran. The family enjoyed them on Saturday, but on Sunday when I offered them for lunch dessert, we noticed there was a vein of dark green running through the cookies. No way these could have molded in less than 48 hours. I have made homemade, from scratch cookies that went stale after a week, but never got moldy. It is almost like there was a chemical reaction between some of the ingredients. Or was it the orange pumpkin puree that interacted with something else? My husband thought maybe it was some interaction with the salt. I used ordinary, non-iodized Kosher salt. Any idea what this may be? And yes, I did carefully taste it, and there was no flavor change indicating a problem.
Hi Gina! It’s a chemical reaction. I’m not sure exactly what it is but it only happens when I use sunflower butter ( as opposed to nut butter) so it must be that. While weird, definitely not mold! We eat them green streaks and all
Hi Heather,
Thank you for your quick reply! After I read your comment on sunflower butter I did a little digging and found this on a sunflower butter website: “When using [product name] in any existing recipe, you may have to reduce the baking soda/powder by about one-third to prevent your baked goods from turning green. The chlorogenic acid (a plant polyphenol similar to chlorophyll) in sunflower seeds reacts with the baking soda/powder when baked, causing the green color when cooled. This is completely harmless! Depending on the recipe, a splash of lemon juice may prevent the green from appearing. You can also check out our tried and tested [product name] recipes which already account for this chemical reaction” (https://sunbutter.com/faq/). So, phew! It’s all good and now I can count these cookies as adding more greens to my diet! 🙂 Your cookies are delicious and I will most certainly make them again. Thank you!
Ha! I just researched this today! So funny!! Thank you for all of the great info!
Wow! These were amazing! I made them on Saturday and they blew me away. These remind me a lot of another recipe I used to use, but haven’t used since we found out one of my sons is allergic to peanuts, dairy and eggs. I miss peanut butter so much during the baking season, but these totally filled that gap, so thank you!!
I think my I’ve cream scoop was a little too big so I ended up taking some from each to make them a little smaller.
So happy to hear it Heidi!!!
I’m sure it’s okay, but to be totally 100% sure, can you use regular butter instead of vegan butter? And peanut butter instead of sunflower butter? Will the peanut flavor over-power it?
Yes- totally okay to do both and the peanut butter would be awesome!
These look amazing! Can you make them without the pumpkin, and will they still turn out ok? My daughter isn’t a pumpkin fan (although I love alllll the pumpkin lol), so wanted to make a pumpkinless batch for her!
I tried to find the substitutions for these cookies. I only had oat flour and I googled it to see if I could substitute for it and I couldn’t find anything about the type of flour that the recipe calls for whatsoever. What are some substitutes for the flower that this works for. It ended up too runny and the cookies ended up a weird texture and they were soft straight of the oven but crisped up as if the air outside the oven made them harder consistentcy.. does it have anything to do with I added too much baking powder. That’s another thing I added baking powder cuz I didn’t have baking soda what’s another ratio of baking powder to baking soda I can substitute.