A couple weeks ago when I went to grab a handful of groceries I found Nestle Simply Delicious chocolate chips that advertise they are free of the “eight major allergens.” Allergen-free is double good for me because that also means vegan-friendly. Now that chocolate chips are back on the menu, I have been baking a little extra lately, including these impulsive pumpkin cookies I can’t stop eating.
With everyone rushing right into Christmas, and me trying my best to hold back, I really needed to dial back into fall foods and activities this week. Trust me, 2013 me would’ve put the tree up November first but my husband doesn’t agree with rushing through the holidays and to be fair, it’s nice to slow down a little bit. So take a breath, remember that it’s still only November, put on your fuzzy socks and bake yourself some tasty treats.
3/4 cup vegan butter.
1 cup dark brown sugar.
1/2 cup white sugar.
1 tablespoon vanilla.
1/8 teaspoon (or a dash) of clove.*
1/2 teaspoon nutmeg.*
1/4 teaspoon ginger.*
1 1/2 teaspoon cinnamon.*
2 flax eggs.
1 can (15oz) pumpkin.*
1 1/2 teaspoon baking soda.
1 teaspoon salt.
3 cups flour.
1/2 cup vegan chocolate chips.
**I used plain canned pumpkin for this recipe. If you are using a premixed canned pumpkin that already has spices mixed in then there is no need to add the ones listed above.
- Preheat oven to 350 degrees Fahrenheit.
- Cream together vegan butter, brown sugar, white sugar, vanilla, and spices.
- Add pumpkin and mix until fully combined.
- Add flax eggs and mix slowly to prevent splashing.
- Combine your dry ingredients and add to wet batter slowly while mixing.
- Add chocolate chips.
- The cookie dough will be sticky, this is not a cookie that you roll into a ball. Scoop with a tablespoon and push your dough out onto a greased cookie sheet.
- Bake for 10-12 minutes and cool on a baking rack.