Pumpkin Chocolate Chip Cookies

I found this recipe for Pumpkin Chocolate Chip Cookies and veganized it, and I’ve been told they’re the best cookies I’ve ever made. So I figured I should share the recipe.

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This is my version of the recipe.

Vegan Pumpkin Chocolate Chip Cookies
1 cup canned pumpkin
3/4 cup white sugar
1/2 cup margarine
Ener-G Egg Replacer or chia egg equivalent to 1 egg
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon vegan milk sub
1 1/2 cups all-purpose flour*
1/2 cup oat flour*
2 teaspoons baking powder
1 teaspoons ground cinnamon
dash of ginger
dash of nutmeg
1/2 teaspoon salt
1 – 2 cups semisweet chocolate chips

Preheat oven to 350. Combine first five ingredients. Dissolve the baking soda with the milk sub and stir in.
In a separate bowl, stir together flours, baking powder, spices & salt. Add flour mixture to pumpkin mixture and mix well.
Stir in the chocolate chips.

Drop by the spoonful onto a greased cookie sheet and bake at 350 for approximately 10 minutes, or until lightly brown and firm.

*Or use 2 C all purpose flour. The second time I made these I used 1 C all-purpose flour and 1 C oat flour, but it changed the texture and, although they still tasted great, they didn’t look as pretty (the ones shown are from the less pretty batch).
Also, these are really great if you let them cool on a rack and then chill them in the fridge. It’s suggested in the original recipe, and it’s a great idea! Also wonderful with a scoop of dairy-free vanilla ice cream on top!

P.S. In the reviews, some people complained the pumpkin cookies weren’t orange enough, so they added food coloring. At first I thought that was a weird problem, but…I do love making my food bright and beautiful. Instead of food coloring, though, I recommend adding a dash or two of turmeric with the dry ingredients.

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