Autumn Cookies with Chocolate Chips
A delicious, moist cookie that freezes very well.
2 cups sugar
1 cup oil
1 (15 1/2 ounce) can solid pumpkin puree
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
12 ounces vegan semisweet chocolate chips
1 cup chopped walnuts
Cream the sugar, oil, pumpkin and vanilla together. Mix until well blended. In another bowl, stir together the flour, baking soda, baking powder, and cinnamon. Stir the flour mixture into the creamed mixture. Stir gently until combined. Add the chocolate chips and walnuts. Mix together. Drop by teaspoonsful onto an ungreased baking sheet. Bake at 375 degrees F. for 12 - 15 minutes.
These cookies are delicious; cake-like and the type that melt in your mouth. I think their flavor would be enhanced by a pinch of salt in the recipe. Although this is not a gluten-free recipe, I think it would be very easily converted by the use of a gluten-free flour blend in place of the all-purpose flour. The walnuts in this recipe add Omega-3's to the diet, and of course we all know that the chocolate is very good for us and high in anti-oxidants!
*The gluten-free conversion works well. Sub your favorite gluten-free flour blend. Pamela's Ultimate Baking and Pancake (GF) Mix makes these into good cookies!
*If using fresh pumpkin, use the same amount but make sure it is quite 'dry'.