In keeping with our October pumpkin obsession, here is a recipe for DELICIOUS Welcoming Kitchen-style chocolate chip cookies that include some canned pumpkin. The pumpkin keeps these cookies moist, while boosting the nutrition (a little bit). One of the best parts of vegan, egg-free baking is that it's completely ok to taste the batter as you're cooking. So go ahead and relive your childhood desires ... lick the spoon!
Chocolate Chip Cookies
Makes approximately 48 cookies
3 cups oat flour (blend GF rolled oats in a blender to a fine powder)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canned pumpkin
1/2 teaspoon baking powder
3/4 cup canola oil
1 1/2 cups granulated sugar
1 tablespoon vanilla
2 cups allergen-free chocolate chips (like Enjoy Life brand)
Preheat oven to 375.
In a medium bowl, combine oat flour, baking soda and salt.
In a large bowl, combine pumpkin with baking powder.
Add oil, sugar and vanilla to pumpkin mixture. Combine well.
Mix dry ingredients into wet.
Mix in chocolate chips.
Drop by the tablespoon onto ungreased cookie sheets (or cookie sheets lined with parchment paper).
Bake 12-15 minutes or until golden.
Let cookies rest on cookie sheets for a minute or two and then transfer to cooling racks.
My new book, Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.