Vegan Pumpkin Chocolate Chip Cookies
2 C Brown Sugar
1 C Vegetable Shortening (or Vegan Margarine)
1 15 oz. Can Pumpkin Puree
2 Tsp. Vanilla Extract
4 C Flour
2 Tsp. Baking Soda
2 Tsp. Ground Cinnamon
½ Tsp. All-Spice
1 Pkg. (10 oz.) Dairy-Free Dark Chocolate Chips
Method:
Blend the sugar, shortening (or margarine), pumpkin, and vanilla extract on high until creamy. Stir in the flour, baking soda, cinnamon, and all-spice until well combined. Finally, mix in the chocolate chips.
Drop by teaspoon onto a lightly greased cookie sheet - these cookies do not tend to grow during the baking process, so they do not need much space on the cookie sheet. Bake at 375°F for 10 – 12 minutes. Cool on a rack and enjoy!
1 C Vegetable Shortening (or Vegan Margarine)
1 15 oz. Can Pumpkin Puree
2 Tsp. Vanilla Extract
4 C Flour
2 Tsp. Baking Soda
2 Tsp. Ground Cinnamon
½ Tsp. All-Spice
1 Pkg. (10 oz.) Dairy-Free Dark Chocolate Chips
Method:
Blend the sugar, shortening (or margarine), pumpkin, and vanilla extract on high until creamy. Stir in the flour, baking soda, cinnamon, and all-spice until well combined. Finally, mix in the chocolate chips.
Drop by teaspoon onto a lightly greased cookie sheet - these cookies do not tend to grow during the baking process, so they do not need much space on the cookie sheet. Bake at 375°F for 10 – 12 minutes. Cool on a rack and enjoy!
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