Description
GIANT chewy bakery-style pumpkin butter chocolate chip cookies. The best fall treat ever!
Ingredients
- 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 tbsp non-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
Instructions
- 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.