Vegan Chocolate Chip Pumpkin Cookies
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
- 55 g Dairyfree Margarine
- 55 g 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
Preheat the oven to 180C and line a baking tray with some silicone baking sheet.
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.
Sift the cinnamon, ginger and flour together before folding into the mixture to form a soft dough. Gently incorporate the baking drops.
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!)
Bake for 10-15mins until lightly browned and still soft. Leave them slightly longer for crispy cookies or less for soft & chewy ones!
You could leave to cool and dip in chocolate but they are very yummy eaten warm with a nice cup of tea!