Pumpkin Chocolate Chip Cookies (Vegan

• Vegan

• Produce

  • 1/8 tsp Ginger
  • 1/2 cup Pumpkin puree, canned

• Canned Goods

  • 1 tbsp Applesauce, unsweetened

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/8 tsp Allspice
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/8 tsp Cloves
  • 1 Dash Salt
  • 1 cup Semi-sweet chocolate chips, vegan
  • 1/2 cup Sugar, vegan
  • 1/2 tbsp Vanilla

• Oils & Vinegars

  • 1/4 cup Vegetable oil

Found on theveglife.com

Ingredients

• 1/2 C Canned Pumpkin Puree (not pumpkin pie filling)
• 1/2 C vegan Sugar
• 1/4 C Vegetable Oil
• 1 Tbl unsweetened Applesauce
• 1 C All-Purpose Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• Dash of Salt (optional)
• 1 tsp Cinnamon
• 1/8 tsp Cloves
• 1/8 tsp Ginger
• 1/8 tsp AllSpice
• 1/2 Tbl Vanilla
• 1 C vegan Semi-Sweet Chocolate Chips

Directions

• Preheat oven to 350 degrees.
• Combine the pumpkin, sugar, oil, applesauce and vanilla in the bowl of an electric mixer.
• In a separate bowl, combine all of the remaining ingredients, except chips.
• Mix just to combine.
• Fold in chocolate chips.
• Now heres a little tip I learned while making these. Let the dough sit for 5-10 minutes. The baking powder helps the batter rise and the finished cookies are a bit smoother. My second batch was a much nicer texture because of the waiting.
• Using an ice cream scoop, drop onto a lined cookie sheet.
• Bake for 10-12 minutes depending on size. You want the bottom and edges to have a slight golden brown and cook all of the way through. They will firm up a bit more after cooling, but will remain cake-like.
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