The pumpkin not only acts as an egg replacer, but it also creates a depth of flavor in these crowd-pleasing cookies, explains Kristy Turner, author of this recipe and the book But I Could Never Go Vegan!
Photo by APB: Eats
Pumpkin Chocolate Chip Cookies
The pumpkin not only acts as an egg replacer, but it also creates a depth of flavor in these crowd-pleasing cookies, explains Kristy Turner, author of this recipe and the book "But I Could Never Go Vegan!"
Author: Kristy Turner via APB: Eats
- 1¾ cups unbleached all-purpose flour
- 1 tablespoon flaxseed meal
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegan butter, melted
- ¼ cup maple syrup
- ⅓ cup vegan brown sugar
- 1 tablespoon unsalted smooth almond butter or whatever nut butter you have
- 1 cup vegan chocolate chips
- Preheat oven to 350 degrees. Line two baking sheet with parchment paper.
- Whisk together the flour, flaxseed meal, baking soda, cinnamon, ginger, salt, nutmeg, and cardamom in a large bowl. Set aside.
- Use a hand mixer (or whisk very quickly) to mix the pumpkin puree, vegan butter, maple syrup, brown sugar, and almond butter. Add the wet ingredients to the dry and mix until just combined. Fold in the chocolate chips.
- Use a tablespoon or ice cream scoop to scoop roughly 2 tablespoons of dough and place on the prepared baking sheets about 2 inches apart. Wet or lightly grease the bottom of a measuring cup and gently press down on each cooking to flatten. If you want them more evenly shaped, wet your fingers and gently form them into circles.
- Bake for 8 to 10 minutes, until firm with lightly browned edges. Cool on the baking sheet for 2 to 3 minutes before transferring to a cooling rack. Let cool completely before serving (or not -- they're too good to wait)!