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Front angle view on a vegan pumpkin chocolate chip cookie that's placed on a cooling rack and has a bite taken off to show the middle texture. There are rolled oats in the background and chocolate chips in a small bowl as well.

Vegan Pumpkin Chocolate Chips Cookies with Banana

5 from 1 vote
These soft and gooey vegan pumpkin chocolate chip cookies are simply the BEST healthy cookie to enjoy in the fall! Filled with pumpkin purée, warming spices and covered with chocolate chips, they make for thick and filling snacking cookies that are super nutritious too.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings 8 large cookies


  • 1 tbsp ground flax seeds + 2 tbsp water
  • 1 cup rolled oats
  • 1 cup flour - white whole wheat or all-purpose
  • 1 ½ tsp baking powder
  • 1 tsp pumpkin spice mix - or ½ tsp cinnamon + ¼ tsp ground ginger + ¼ tsp ground nutmeg
  • ½ cup plain pumpkin purée - canned or homemade, not pumpkin pie filling!
  • ½ cup banana - mashed
  • cup maple syrup
  • ¼ cup coconut oil - refined, melted
  • cup chocolate chips


  • Pre-heat the oven to 350º. Line a baking sheet with parchment paper.
  • Start by combining the flax seed with water in a small bowl. Whisk, then set aside.
  • Combine the oats, flour, baking powder and pumpkin spice mix in a large bowl.
  • In a medium bowl, combine the flax seed mixture, pumpkin purée, mashed banana, maple syrup and melted coconut oil. Whisk well to incorporate the oil within the mixture.
  • Pour the wet mixture over the bowl with the dry ingredients and stir until combined. I like to use a spatula to scrape the sides and bottom of the bowl to ensure there are no dry pockets anymore.
  • Divide the dough in between 8 cookies and transfer to the prepared baking sheet, then gently flatten them while keeping them thick. Top with the chocolate chips and bake for 12-14 minutes. The cookies might seem a little undercooked and very soft when just taken out of the oven, but let them cool down for a few minutes and they'll finish up cooking. Avoid over baking!



  • Store the cookies in an air-tight container in the fridge (warm up for a few seconds before enjoying!), can also be frozen.
  • Make sure you don't over bake them or they will get dry. Allow them to look soft right after baking, so they stay gooey even after cooled down.
  • I love maple syrup in this recipe as the maple flavor pairs well with the spices. But, feel free to swap for other kind of sweetener as long as they are liquid, like agave nectar or brown rice syrup. Don't use granulated sugar, they might end up being too dry.
  • The batter is super sticky! If you have one, use an ice cream scoop to transfer the batter on the baking sheet.