Pumpkin Chocolate Chip Cookies {Vegan}

• 1 1/2 cups Gold Medal whole wheat flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/4 cup coconut oil, melted and cooled
• 1/4 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 3/4 cup vegan chocolate chips (can use regular chocolate chips)

1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a medium bowl, whisk together whole wheat flour, salt, baking soda, baking powder, and spices. Set aside.

3. Using a mixer, combine the coconut oil and sugars together. Add vanilla extract and pumpkin and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the chocolate chips.

4. Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 10-12 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

Note-to make the cookies gluten-free use your favorite gluten-free flour instead of the whole wheat flour.

Source: Two Peas and Their Pod