Salted Chocolate Chunk Pumpkin Sunbutter Cookies (vegan and gluten-free) - Heather Christo

Step 1

Preheat the oven to 350 degrees, and prepare two sheet-pans with parchment paper or silpats.

Step 2

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.

Step 3

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.

Step 4

Preheat the oven to 350 degrees, and prepare two sheet-pans with parchment paper or silpats.

Step 5

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.

Step 6

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.