Makes: about 2 dozen
INGREDIENTS
- 1¾ cup 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 coconut sugar or vegan brown sugar
- 1 tablespoon unsalted smooth almond butter (or whatever nut butter you have)
- 1 cup vegan chocolate chips
- Preheat the oven to 350F. Line two baking sheets with parchment paper or silicone baking mats.
- Whisk together the flour, flaxseed meal, baking soda, cinnamon, ginger, salt, nutmeg, and cardamom in a large bowl. Set aside.
- Use a hand mixer to mix the pumpkin puree, vegan butter, maple syrup, coconut 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 sheet about 2 inches apart. Wet or lightly grease the bottom of a measuring cup and gently press down on each cookie 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 a baking sheet for 2 to 3 minutes before transferring to a cooling rack. Let cool completely before serving.
NOTES
It is especially important with this recipe to measure the flour by shaking spoonfuls of flour into the measuring cup until full. If you scoop with the measuring cup, the flour will be too packed and it will affect the texture of the cookie
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