Ingredients
The following ingredients have 4 Servings
- 2 1/2 cups all-purpose flour ((up to half can be substituted with spelt or whole wheat pastry flour))
- 1 1/2 teaspoons ground cinnamon ((or pumpkin pie spice))
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup coconut oil, (melted)
- 3/4 cup canned pumpkin puree
- 3/4 cup organic white sugar
- 3/4 cup organic brown sugar
- 1 teaspoon vanilla extract
- 1 (9 ounce) bag vegan chocolate chips
Instruction
- In a medium mixing bowl, stir together the flour, cinnamon or pumpkin pie spice, baking soda, and salt.
- In a separate medium mixing bowl, stir together the coconut oil, pumpkin puree, sugars, and vanilla extract.
- Add the pumpkin mixture to the flour mixture. Stir just until completely blended, and then fold in the chocolate chips.
- Cover the bowl and chill the mixture for 30 minutes.
- Preheat the oven to 375° and line two baking sheets with parchment paper.
- Drop rounded 2 tablespoonfuls of the dough onto the baking sheets. Bake for 10 to 12 minutes.
- Transfer the baking sheets to cooling racks and allow the cookies to cool a bit before removing them from the baking sheets.
