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Pumpkin & Chocolate Chip Cookies

Servings 0

Ingredients

Dry

  • 2 1/4 c flour
  • 1 tsp BSoda
  • a pinch of salt
  • Wet Ingredients

Wet

  • 1/2 c vegan margarine
  • 1/4 c sugar
  • 3/4 c brown sugar
  • 2 tbsp molasses
  • 2 tbsp soynog
  • 1 tsp almond essence
  • 1/3 c pumpkin puree 250 g roasted pumpkin, pureed with 4 tbsp water – use only 1/3 c of the puree
  • a tiny pinch of allspice powder
  • 1 c Choc chips

Instructions

  • Preheat oven 375 F
  • Mix dry ingredients in a bowl
  • Cream sugars and margarine, beat in pumpkin puree and almond
  • Mix in dry ingredients
  • Fold in Choc chips
  • Drop a very heaping tbsp of dough onto parchment paper lined baking sheet
  • Bake for 9-10 mins. Let stand on baking sheet until completely room temperature before moving to cooling rack or storing in a jar