- This topic has 1 reply, 1 voice, and was last updated October 6, 2014 at 10:39 pm by .
- October 6, 2014 at 10:39 pm #346956
2 sticks dairy-free soy margarine
1 cup white granulated sugar
1 cup light brown sugar
2 large eggs, lightly beaten (that’s right, eggs are not dairy)
2 tsp pure vanilla extract
1 cup canned pumpkin (or make your own homemade pumpkin puree!)
3 cups all-purpose flour
2 tsp baking soda
1 tsp sea salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
2 cups dairy-free chocolate chips
Preheat the oven to 350 F.
Lightly grease a large baking sheet or line with parchment paper. Set aside.
In a large mixing bowl or the bowl of a standing mixer, beat (with an electric hand mixer or standing mixer) the dairy-free soy margarine with the sugars until the mixture is fluffy, about 3-4 minutes. Add in the eggs, one at a time, beating well with each addition.
Add in the vanilla extract and canned pumpkin puree (or homemade puree, if using), and beat until well combined. Set aside.
In another mixing bowl, sift together the flour, baking soda, sea salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the dairy-free chocolate chips until evenly distributed throughout.
Using in a portion scoop, drop the cookies onto the prepared sheet about 2-3 inches apart from one another. Bake for 15-20 minutes, or until the edges are golden brown. Allow the cookies to cool for 5-10 on the baking sheet, then use a spatula to carefully remove the cookies from the sheet and transfer to a wire cooling rack to cool completely.
Serve warm or any way you like!
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