Ingredients
Scale
- 1 cup Vegan Butter, cold, cut into small cubes
- 1 cup Brown Sugar
- 1/2 cup White Sugar
- 2 tbsp ground flax combined with 6 tbsp water
- 1 tsp vanilla extract
- 1/3 cup pumpkin puree
- 1 1/2 cups Cake Flour
- 1 1/2 cups Flour
- 2 tsps ground cinnamon
- 1 tsp pumpkin spice
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 1/2 cups Stevia Sweetened Chocolate Chips
Instructions
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In a small bowl combine the ground flax and water. Set aside to thicken. This will serve as the eggs in the cookie
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Preheat oven to 410 degrees.
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In a large mixing bowl, cream together cold cubed vegan butter, brown sugar, and white sugar for 2-4 minutes or until fluffy. Don’t over mix till its runny. Pro tip: Keep the butter in fridge until you’re ready to use it.
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Add the flax egg mixture and vanilla, mix well (1 minute)
- Now add the pumpkin puree, mix again. You can do 1/2 cup pumpkin vs the 1/3 cup, but may have to cook the cookies a little longer, 15 mins?
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In a large bowl combine all of the dry ingredients. Gradually add in the dry ingredients to the butter mixture in increments (flours, cornstarch, baking soda, cinnamon, pumpkin spice, and salt) mixing after each time just a little until combined. Avoid overmixing. Stir in chocolate chips.
- Cover and chill the dough for 20 minutes. If you chill for longer the cookies may be more cake like.
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Separate dough into large roughly shaped balls and place on lightly colored cookie sheet. Don’t make the dough too smooth, you want the dough roughly formed and tall. You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies. You can make perhaps 24 regular size.
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Bake for 10-11 minutes or until golden brown on the top. Let them rest on the pan for 10-15 minutes. Then place on a cooling rack for another 10-15 for minutes to set. Cookies are even better the next day.
Notes
- If you over mix your batter, they will be flat
- If your butter melts, they will spread more
- If you don’t stack the dough high enough, they will be flat (makes 8 large cookies)
- If you over bake them, they will be flatter
- Prep Time: 20 mins
- Cook Time: 10 minutes