Vegan Wednesday! Pumpkin Chocolate Chip Cookies!

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!

Vegan Wednesday! Go Max Go Bars!

Go Max Go vegan candy bars now available at Food For Thought!!!

The Jokerz bar is buttery-tasting caramel, rich nougat and delicious chocolately goodness. *And MY personal favorite!*

The Buccaneer is a rich, fluffy nougat wrapped in chocolately coating.

The Twilight is a rich, thick layer of buttery tasting caramel all wrapped up in a creamy rice-milk chocolate coating.

The Mahalo is a gently sweetened coconut candy bar topped with dry roasted almonds and covered in luscious chocolatey coating.

Stop in today and pick one up!