Pumpkin Chocolate Chip Cookies

I had some extra pumpkin and decided to use it to make pumpkin chocolate chip cookies. I had heard of them, but hadn't tried them before so I looked at this recipe and this recipe and then did some vegan voodoo to come up with this all plant-based recipe.

They turned out soft and chewy and super yummy.

Pumpkin Chocolate Chip Cookies

Ingredients:

1/2 cup coconut oil (at room temperature) or vegetable oil
1/2 cup vegan sugar
1/2 cup vegan brown sugar
1 tbsp flax meal
1 cup canned pumpkin
2 tsp vanilla

2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

1/2 cup vegan chocolate chips

Directions:

Preheat your oven to 350 degrees.

Combine the wet ingredients in a small bowl which are the oil, sugars, flax, pumpkin, and vanilla.

In a large mixing bowl combine the dry ingredients which are the flour, baking powder, baking soda, salt and cinnamon. I like to mix the baking powder, baking soda, and salt in a measuring cup first to be sure there are no clumps and then add that to the flour. Stir to combine well.

Add the wet ingredients to the dry and stir until just combined. Add the chocolate chips and mix.

Drop by rounded tablespoons onto a greased cookie sheet, and press into a cookie shape. Bake for 8-10 minutes.

For 18 cookies. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 49 g

Amount Per Serving

Calories 171 Calories from Fat 70

% Daily Value*

Total Fat 7.8g 12%

Saturated Fat 6.2g 31%

Trans Fat 0.0g

Cholesterol 1mg 0%

Sodium 143mg 6%

Potassium 98mg 3%

Total Carbohydrates 24.1g 8%

Dietary Fiber 1.1g 4%

Sugars 12.2g

Protein 2.0g

Vitamin A 43% • Vitamin C 1% Calcium 3% • Iron 6%

Nutrition Grade D+

* Based on a 2000 calorie diet