prep time: 30-45 min.
For my co-worker’s last day she baked vegan cookies as a going away present! I was floored! I got the recipe ASAP. They are SO moist and delicious. And so fitting for the season. This recipe makes 48 cookies. wew!
- 1/2 C vegetable shortening
- 1 1/2 C sugar
- 1/4 C soy yogurt (vanilla or plain)
- 1 C canned pumpkin
- 1 tsp vanilla extract
- 2 1/2 C all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 C vegan chocolate chips
Directions
1. Preheat oven to 350 degrees (F; 175 degrees C). Grease cookie sheets.
2. In large bowl, cream together the shortening and sugar until light and fluffy. Beat in the soy
yogurt, then stir in the pumpkin and vanilla.
3. In another bowl combine the flour through the cinnamon.
4. Gradually stir into the creamed mixture
5. Stir in the chocolate chips.
6. Drop dough by teaspoonfulls onto cookie sheets
7. Bake for 15-20 minutes, until light brown or toothpick comes out clean.
8. Cool.
Thanks Natalie!
