Ingredients

The following ingredients have 20 Servings
  • ⅔ cup vegan buttery spread
  • 1/2 cup coconut sugar (or light brown sugar)
  • 1/2 cup organic cane sugar
  • ½ cup pure pumpkin puree
  • 1½ teaspoons vanilla extract
  • 2 cups gluten free flour blend (I like Namaste Perfect Flour Blend, You can also use all-purpose flour if you are not gluten free. )
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • pinch of cloves
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 1/2 cups dairy free semi-sweet chocolate chips

Instruction

  • Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
  • Put the gluten free flour blend, spices, salt, and baking soda in a bowl and whisk together. Set aside.
  • Put the buttery spread and the sugars in a mixing bowl and beat until light and fluffy. Add the vanilla extract and the pumpkin puree and mix until combined.
  • Add the dry ingredients a little at a time while mixing on low speed. Stop the mixer and stir in the chocolate chips by hand.
  • Drop the batter by large tablespoonfuls onto the prepared cookie sheets.
  • Bake at 350 degrees F for 11-13 minutes. Do not overbake. Allow the cookies to cool on the pan before moving.