Fluffy Pumpkin Cookies

Yum, the house smells so good when you make these vegan pumpkin cookies. They turn out soft and fluffy with just the right amount of chocolate.

Ingredients:

10 dried dates
1/2 cup hot water

1 cup wholewheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
scant pinch of salt (optional)
1 Tablespoon ground chia seeds
1/4 cup brown sugar, packed
1 teaspoon cinnamon
1/2 teaspoon allspice

1/2 cup pumpkin puree
2 Tablespoons vegetable oil
1 teaspoon vanilla

2 Tablespoons chocolate chips

pumpkin coconut cookies

To do:

Preheat oven to 350 F

Place dates in a heatproof container. Boil a kettle of water, make yourself some tea. Then measure 1/2 cup water and pour over the dates. Let sit as you prepare the dry ingredients.

In a large bowl, measure out the dry ingredients and mix with a spoon. Stir in the pumpkin, oil and vanilla.

Using a blender or immersion blender, puree the dates. Pour this into the rest of the cookie dough, and mix well. It should be a fairly stiff dough but everything will mix in. Fold in the chocolate chips.

Drop large spoonfuls of dough on a cookie sheet. I always use a big cast iron pan.

Bake 350 F for 12-15 minutes, depending on your oven. I use the convection setting on my oven because it makes things cook faster. Give yourself some more time if you don’t bake with a convection oven, 20-22 minutes.

Makes 16-18 cookies.

1 comment… add one

Leave a Comment

CommentLuv badge