This Friday (Dec. 4th) is National Cookie Day. If you’re looking for a recipe to help you celebrate, consider this yummy take on the more traditional chocolate chip. Made with pumpkin puree — fresh if you have it — and pumpkin pie spice, these cookies are perfect for the season.
Easy to make, the cookies are gluten-free and will have your kids — and the grown up kids in your life — begging for more.
Pumpkin Chocolate Chip Cookies
2015-11-30 00:22:37
Pumpkin cookies with chocolate chips. Vegan and gluten-free.
Ingredients
- ½ cup margarine
- 1/3 cup sugar-vegan (any evaporative cane sugar works)
- 1/3 cup brown sugar (I use Florida crystals, they are evaporative cane sugar)
- 2 flax “eggs”
- 1 cup fresh pumpkin puree
- 1 teaspoons vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- 1 tsp xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup gluten-free flour
- ½ cup (or more) chocolate chips
Instructions
- Preheat the oven to 375 degrees.
- In a stand mixer or food processor beat the margarine and sugar until creamy. Add in the pumpkin spice, vanilla, and flax “eggs.”
- Combine all the dry ingredients, xanthan gum, baking soda, baking powder, sea salt, and gluten free flour.
- Mix the wet with the dry. Fold in the chocolate chips.
- Drop onto a cookie sheet using a tablespoon. Flatten each cookie with the back side of the spoon.
- Bake 18 minutes or until slightly brown.
Notes
- Serve with your choice of non-dairy milk, hot chocolate, or chai spiced tea.
Adapted from Tessa the Domestic Diva
Adapted from Tessa the Domestic Diva
Things Vegans Cook http://www.thingsveganscook.com/