![]() I usually bake something for my daughter’s college softball team for the weekends they have in-conference games. The Most Wonderful Chocolate Chip Cookies Ever.If you try this recipe for Vegan Pumpkin Chocolate Chip Cookies, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day. These are hands down the tastiest pumpkin chocolate chip cookies I’ve ever eaten! Not cakey, plenty of pumpkin flavor, and soooooo many chocolate chips… I mean, what’s not to love? The fact that they’re vegan is really just the icing on the cake □ Finally, be sure not to over bake your cookies! As I mentioned earlier, they will be very soft when you remove them from the oven, but they firm up a lot while they cool.If you don’t have coconut milk, almond milk or soy milk will work fine! If you don’t like coconut flavor, you should use refined coconut oil, which does not have a coconut taste or scent.You can also add a sprinkle of flaky sea salt! For extra pretty – and extra chocolatey – cookies, press a few chocolate chips on top of them right when they come out of the oven.However you can make smaller cookies, just be sure to decrease the bake time a minute or two. I make VERY large cookies with this recipe, and usually get about 1 dozen.These pumpkin choc chip cookies don’t spread out too much while they bake, so be sure to scoop the dough into mounds, then lightly press down the top of the mound before baking.Because these vegan pumpkin chocolate chip cookies have a lot of it! In addition to real pumpkin puree (be sure not to grab pumpkin pie mix by accident!), these cookies are flavored with brown sugar, vanilla, molasses, and pumpkin spice. So now that we’ve covered texture, let’s move onto flavor.The silver lining is that these cookies taste even better with time! But if you can, I suggest letting them cool a full hour! The longer they sit, the firmer and chewier and they get. So it’s crucial to cool the cookies on the baking sheet for at least 30 minutes before serving. But they do come out of the oven VERY soft. They are NOT cakey pumpkin chocolate chip cookies. First of all, let’s talk about texture! These cookies are crunchy on the outside and chewy on the inside.Say hello to the BEST Vegan Pumpkin Chocolate Chip Cookies ever! Thick, chewy, and loaded with real pumpkin flavor! The trick is to let them rest on the baking until cool… then they won’t be cakey!ĭo you have a can of pumpkin in your kitchen right now? Please, tell me you do… because you’ll need it to make these easy pumpkin chocolate chip cookies! And trust me, you’re definitely going to want to make these beauties ASAP.īecause let’s be real: can you think of any better way to spend a chilly Fall afternoon than baking and then devouring these pumpkin chocolate cookies? ↓
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