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Vegan Chocolate Chip Pumpkin Cookies with Moo Free Baking Drops

The Peachicks are massive Moo Free Chocolate fans so when we heard they were bringing out their Moo Free Baking Drops, the Peachicks were very excited!  Finding dairyfree, soyafree, vegan chocolate chips is ok as long as you want dark chocolate which works for some recipes (like these Hazelnut & Cranberry Biscotti) but sometimes only milk chocolate ones will do.  Obviously when trying out Baking Drops there had to be some cooking involved and I have been really impressed with just how much like ‘normal’ chocolate chips these behave!  You can find the recipe for our Vegan Chocolate Chip Pumpkin Cookies with Moo Free Baking Drops below and I will post the cranberry & choc chip scones soon!

Vegan Chocolate Chip Pumpkin Cookies with Moo Free Baking Drops perfect for using up the leftover Halloween pumpkin carving flesh!

Moo Free Chocolates are made with rice milk and are freefrom dairy, gluten and most excitingly soya (insert fanfare here!!)  thanks to the use of sunflower and not soy lecithin!  Like all Moo Free Chocolates, these do carry a may contain warning for hazelnuts as they are made on the same line as their Cranberry & Hazelnut bar (Peachick review here) – which is AMAZING and I really wish I could get hold of round here**!!

 

At around £3.25 for 150g they are slightly more expensive than just using dark/plain chocolate chips (if you can find dairyfree, soyafree ones) but when you are looking for soya free chocolate your options are very limited but especially at this price.  We’ve made 4 different recipes and there was just enough baking drops left to keep the Peachicks quiet for around 45seconds while they sneakily snaffled the rest!

 

** Its ok I have now stocked up at the Allergy & Freefrom Show in Liverpool! 

Vegan Chocolate Chip Pumpkin Cookies with Moo Free Baking Drops perfect for using up the leftover Halloween pumpkin carving flesh!

 

It wouldn’t be a true test without a recipe so here is ours for Pumpkin & Choc Chip Cookies!:

Recipe for Chocolate Chip Pumpkin Cookies with Moo Free Baking Drops:

Vegan Chocolate Chip Pumpkin Cookies
Cook Time
10 mins
Total Time
10 mins
 
These Vegan Choc Chip Pumpkin cookies are soft, chewy and best eaten warm before anyone else discovers them! These cookies are an easy and delicious way to use up all those pumpkin insides and a fun activity for the littlies! The pumpkin adds a bit of sweetness and lots of moisture to keep the cookies soft and chewy. This recipe makes 16 small cookies the perfect size for little hands but can easily be doubled for larger cookies - just flatten the balls of mixture slightly before cooking and extend baking time for 3-5 minutes!
Servings: 16 Little Cookies
Ingredients
  • 55 g Dairyfree Margarine
  • 55 g Soft Brown Sugar
  • 2 oz Pumpkin Puree Either roast or steam flesh from the pumpkin until soft & mash!
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 85 g Plain Flour
  • 1 tsp Golden Syrup
  • 30 g Moo Free Baking Drops
Instructions
  1. Preheat the oven to 180C and line a baking tray with some silicone baking sheet.
  2. Beat the margarine and sugar together until soft and fluffy. Add the pumpkin puree, golden syrup and one tbsp of the flour and mix until fully combined.
  3. Sift the cinnamon, ginger and flour together before folding into the mixture to form a soft dough. Gently incorporate the baking drops.
  4. Using a small scoop or pair of teaspoons place small dollops of dough onto the baking tray and flatten slightly. (They will spread slightly so it is a good idea to leave a gap between them!)
  5. Bake for 10-15mins until lightly browned and still soft. Leave them slightly longer for crispy cookies or less for soft & chewy ones!
  6. You could leave to cool and dip in chocolate but they are very yummy eaten warm with a nice cup of tea!

 

So what’s the verdict?

The Peachicks were very excited to find chocolate drops that look like chocolate drops and Mummy was very excited not to have to spend ages chopping a block of chocolate into Peachick approved chunks! They behave just like normal milk chocolate chips and have a very similar taste (our resident dairy eater can’t tell the difference!) which is a big thumbs up from me!  What I really like is that they don’t melt straight into the mixture – we tried them in scones too – there are still visible chips left in the cookies after baking!

Vegan Chocolate Chip Pumpkin Cookies with Moo Free Baking Drops perfect for using up the leftover Halloween pumpkin carving flesh!

Millie’s verdict – ‘They were extremely yummy!!’

Alys reckons they are very good for making cookies and especially good with pumpkin!

Elodie didn’t actually stop eating them out of the bag long enough to give me an answer!

 

So I think I can definitely say that these Moo Free Chocolate Baking Drops are officially… PEACHICK APPROVED!

Peachick (1)

 

Pin Vegan Chocolate Chip Pumpkin Cookies for Later:

Halloween is upon us & with it comes Pumpkin Carving and the inevitable mountain of leftover flesh. Don't just throw away these yummy left overs make my Vegan Chocolate Chip Pumpkin Cookies with Moo Free Baking Drops instead! Great for trick or treaters and even better with a quiet cuppa!

Linky Love:

I will be linking this post up to #FreefromFridays over at Free From Farmhouse & Le Coin de Mel!

FreeFromFarmhouse

 

**Disclosure** 

The Peachicks were sent these baking drops for the purpose of this review but all their opinions are their own – I mean have you ever tried to change the mind of a Peachick, especially a ginger one?!!!



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