Vegan Friendly Pumpkin Dark Chocolate Chip Cookies

I absolutely adore any kind of seasonal baking, so I decided to experiment with an old classic, chocolate chip cookies, and see if I could vegan-ize them and make them festive. I put the recipe below, but you can use your personal favorite choc. chip cookie recipe or even a box mix and substitute canned organic pumpkin (make sure it’s not pumpkin pie filling! that will taste different!) for the eggs and soy butter for regular butter. Butter, I found was relatively unnecessary and if you’d like the cookies to be less cakey, you can cut the pumpkin to about half of a can, use your own judgment.

Vegan Friendly Pumpkin Dark Chocolate Chip Cookies

Ingredients

  • 1 can of Organic Pumpkin
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups of dark chocolate chips
  • 1 cup chopped walnuts (optional)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the soy butter, white sugar, and brown sugar until smooth. Mix in a can (or a half of can) of pumpkin then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate , and nuts(optional). Drop by large spoonfuls onto ungreased pans.
  3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.