By: Ashley Andrews
With the first day of autumn officially come and gone, it’s time to pull out those blanket scarves and crack open the pumpkin recipes you tearfully tucked away last year. While weekend activities can become repetitive and boring, baking is an enjoyable way to relieve school stress and try something different. Whether you’re someone who likes pumpkin-flavored everything or you’re the classic chocolate chip cookie lover looking to spice things up, these vegan treats are sure to put you in a cozy fall mood.
Time: 30 minutes – 20 for prep, 10 for baking
Yields: 15 cookies
- 1/2 cup melted coconut oil
- 1/2 cup brown sugar
- 6 tablespoons pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 cup gluten free all purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup chocolate chips
- Place the melted coconut oil, brown sugar, pumpkin puree and vanilla extract into one bowl and mix until smooth.
- Combine the flour, salt, baking soda, baking powder, cinnamon and nutmeg in another bowl.
- Combine the two bowls by slowly adding the flour mixture to the wet one until they’re fully mixed. Then, use your hands to knead in the chocolate chips.
- Allow the dough to chill in the refrigerator for a few minutes. While this is happening, preheat the oven to 350 degrees and grease the baking sheet.
- Using a spoon, scoop out golf ball-sized spheres of dough and place them on the sheet. Be sure to flatten them out – they won’t settle much on their own.
- After baking them for about 10 minutes (or until golden-brown on the bottom), let them cool for 5 minutes.