It's cold today....and very windy making the wind chill feel like single digits instead of the 20 degrees it really is. So I decided to stay home, get housework done and do some baking. Since our youngest daughter is still home with us until Monday, I decided to bake vegan cookies.
This recipe was a hit! We've already indulged in some as an afternoon snack. They're super easy to make, too!
You don't have to be a vegan to love these cookies...just ask our oldest daughter!
PUMPKIN SPICE CHOCOLATE CHIP COOKIES
2 c. flour
(the recipe calls for gluten- free flour but you can use regular)
1 tsp baking soda
1 tsp sea salt
1 1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
3/4 c. brown sugar
(I used dark)
1/2 c. sugar
1/4 c. shortening
1 c. pumpkin puree (I used pure canned pumpkin)
1 flaxseed egg
(1 Tbl ground flaxseed + 3 Tbl water; let sit for 5 minutes)
1 1/2 t vanilla
1 c. vegan chocolate chips
(I found ours at Whole Foods although sometimes Target has them)
- Stir together all the dry ingredients after preparing the flaxseed in a small, separate bowl. I use a small custard dish. The ground flaxseed and water mixture must sit for 5 minutes to "gel" like an egg. If you aren't vegan or plant-based, you can use a regular egg.
- Add in the rest of the ingredients minus the chocolate chips.
- Stir thoroughly; add in the "egg".
- Stir well; then add in the chocolate chips and stir until mixed in.
- Preheat oven to 350 degrees.
- Line a baking sheet with foil or parchment paper and scoop a tablespoon of dough onto cookie sheets.
- Bake in oven for 10-12 minutes. (Mine took 10 minutes).
- Remove from heat (I place foil on the counter and transfer cookies to foil to cool by using a spatula).
- Place in an air-tight container for up to 1 week.
2 comments:
Yum, sounds delicious.
These sound so good. Will have to give them a try. Thanks for sharing the recipe. :-)
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