Those who know me well, know that I love to cook and bake. In fact, one of my goals in life is to have my own food blog. But if you factor in the costs of creating a domain, copyrighting and purchasing props, ingredients, etc. – It can get real pricey… And guess who has a tonne of student debt? THIS GIRL. Until then, I’d love to share some of my recipes with you, right here!
You may see a common theme with some of my recipes. I rarely include dairy products or eggs. Therefore, most of what I make is vegan-friendly. I tend to use applesauce, bananas, flax and oil instead of eggs and butter. It’s just a cheaper and (sometimes) healthier option, however you can sub in whatever you have lying around. Here’s a good guide that I like to follow for baking substitutes.
Recently, I went to the store to get a small can of pureed pumpkin for pumpkin spice muffins I wanted to make. They were all out, so I had to get one of those massive cans. That being said, I had a lot of pumpkin leftover. Chocolate has been on my mind lately (by ‘lately’, I mean every day), so I decided that it’d be a perfect opportunity for a pumpkin/chocolate hybrid.
These Chocolate Chip Pumpkin Cookies are the perfect mix of…
Let’s jump right in.
Leah’s Chocolate Chip Pumpkin Cookies
Yield: 16-20 cookies
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup brown sugar
- 1 pinch salt
- 1/2 cup pureed pumpkin (not pumpkin pie filling)
- 2 tbsp canola or vegetable oil
- 3 tbsp applesauce (I used sweetened applesauce)
- 1 tbsp pumpkin spice
- 2 1/2 tsp vanilla extract
- 1 1/4 cup semi-sweet chocolate chips
- Preheat oven to 350.
- In medium-sized mixing bowl, combine flour, baking powder, baking soda and salt. Set aside.
- In large mixing bowl, combine remaining ingredients (except for chocolate chips).
- Slowly add dry ingredients to wet ingredients.
- Fold in chocolate chips.
- On a parchment-lined baking sheet, **drop spoonfuls of cookie dough approximately 2 inches a part from each other.
- Bake for 7-9 minutes.
- Let cool down and enjoy.
If you end up giving this recipe a try, I’d love to hear from you.
** The cookies will spread out a bit while in the oven, however not much. I like to flatten the dough a little prior to baking.