Pumpkin Chocolate Chip Cookies
Ingredients:
- 1/2 cup vegan butter, melted
- 3/4 cup brown sugar
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 3/4 cups gluten-free flour (1:1 baking
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup dairy-free dark chocolate chunk
- 1/2 cup salted pumpkin seeds
- Optional: coarse sea salt for sprinkling
Directions:
- Preheat the oven to 350°C and prepare two cookie sheets with parchment paper.
- In a large mixing bowl, combine the melted butter, brown sugar, pumpkin puree, and vanilla extract and mix until smooth.
- Add in the flour, salt, baking soda, and baking powder and mix until a dough forms.
- Add in the chocolate chunks and pumpkin seeds and mix until just incorporated.
- With a 1 1/2 tablespoon cookie scoop, place the cookie dough approximately 2 inches apart from each other on the prepared cookie sheets and bake for 10 minutes.
- Remove from the oven and allow to fully cool on the cookie sheets. Sprinkle with coarse sea salt if desired. Enjoy!
- Cookies should be stored at room temperature in an airtight container for up to 7 days.
Notes: These cookies can easily be made with regular dairy and gluten products. Cookies can be frozen in an airtight container for up to 3 months.
Thanks to @cakedbykatie