Ingredients
The following ingredients have 6 Servings
- 1/4 cup pumpkin puree (not pumpkin pie mix)
- 1 Tbsp molasses (or use maple)
- 1/2 tsp vanilla extract
- 2 Tbsp almond butter (or other nut or seed butter or you can use refined coconut oil)
- 1/3 cup sugar
- 1/2 cup spelt flour (or wheat pastry flour)
- 1/2 cup unbleached white flour (ap flour)
- 1/4 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 2 Tbsp vegan chocolate chips
- 2 to 4 Tbsp mini chocolate chips and chocolate chunks for pressing into the cookies
Instruction
- In a bowl, mix all the wet ingredients until well combined.
- In another bowl, whisk all the dry ingredients.
- Add dry to wet and make a soft dough. if the dough is too sticky, add a tbsp or so more flour and mix in. Add 2 Tbsp mini chocolate chips and mix in. * For regular cookies where you dont plan to press in chocolate on the cookies later, mix in 1/4 cup chocolate chips.
- Chill the dough for 30 minutes.
- Preheat the oven to 350 degrees F / 180ºc
- Take the dough and divide it into equal balls, Make flat balls and place on parchment lined baking sheet. Press the ball to make a thin cookie. Press chocolate chunks or chips into the shaped cookies to make desired insects, skull, pumpkin etc shapes.
- Bake for 13 to 15 minutes. The center will be somewhat soft but should be dry and not doughy.
- Cool the cookies for 15 minutes, then remove from the baking sheet. Cool completely and refrigerate for an hour before serving.
