Giant Bakery-Style Pumpkin Butter Chocolate Chip Cookies
GIANT chewy bakery-style pumpkin butter chocolate chip cookies. The best fall treat ever!
Yield:8 giant cookies 1x
1/4 cup vegan margarine or softened vegan butter
1/4 cup pumpkin butter or canned pumpkin (see notes on this above)
1 cup brown sugar
1 tbsp fancy molasses
3 tbspnon-dairy milk (like almond, oat or soy)
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
pinch of salt (about 1/4 tsp)
1/2 cup dairy-free chocolate chips
Preheat oven to 350 F.
In a mixing bowl, cream together vegan margarine, pumpkin butter and brown sugar. Add almond milk, molasses and vanilla and stir to combine.
In a separate bowl, whisk together flour, baking soda, baking powder and salt.
Add dry mixture to wet in two parts, stirring to form a dough. Add chocolate chips and stir to combine.
Lightly pack dough into 1/3 cup measuring cup, then roll into a ball and flatten into a cookie shape with your hands. Place on baking sheet. Repeat for remaining dough. Spade a few inches apart to leave room for spreading. Bake 13-14 minutes, until starting to brown on top. Bake an extra minute or two if you like super crispy edges.
Let cool on pan until almost completely cool before removing and transferring to a wire rack.
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