Vegan Pumpkin Chocolate Chip Cookies

On 6/24/17 we were at the Philly Vegan Pop Flea helping them celebrate their first birthday. It was totally awesome and they even had a birthday cake by Batter and Crumbs.

We were sampling and selling a few of our vegan products. Several people purchased our Levantine Baking Spice and asked us for recommendations on how to use it. Since so many people asked, we decided to do a post with some tips and a delicious Vegan Pumpkin Chocolate Chip Cookie Recipe. Don’t worry if you don’t feel like making cookies. We actually offer a vegan chocolate chip pumpkin cookie as a seasonal item starting in September.

We know what you’re thinking. It’s summer! Why are you giving us a pumpkin cookie recipe? Our chef will confess to being a pumpkin fiend and keeping several cans on hand just in case of intense pumpkin cravings. She suspects some of you do the same thing too. Don’t worry. She won’t tell anyone.


First, a few tips on how to use your new Levantine Baking Spice:

Use it instead of cinnamon in your coffee. You can sub it one for one.

Use it in place of pumpkin pie spice. Again, you can sub it one for one.

If you enjoy canning or making your own fruit butters, try it in peach butter and apple butter. (Our chef won a red ribbon in 2016 using Levantine Baking Spice in peach butter.)

Use it in place of cinnamon for a twist on cinnamon-raisin bread. Just sub it one for one for the cinnamon.


And now for the recipe:pumpkin cookies and milk

Vegan Chocolate Chip Pumpkin Cookies

Yields about 24 small cookies.

Ingredients:

2.5 cups all purpose flour

1.5 cups organic sugar

2 teaspoons Levantine Baking Spice

1 teaspoon baking powder

1 teaspoon baking soda

0.5 teaspoon salt

16 ounces pumpkin puree

4 ounces vegan butter (like Earth Balance)

1 teaspoon organic vanilla extract

0.5 cup vegan chocolate chips

Method:

Pre-heat oven to 350ยบ F.

Combine dry ingredients in a bowl and set aside.

Beat butter, vanilla extract, and pumpkin together until light and fluffy.

Gradually add dry ingredients to the pumpkin mixture in 4 batches.

Add chocolate chips after the flour has been incorporated.

Use a tablespoon to portion dough onto baking sheets. Use lightly sprayed parchment paper or a silpat to prevent the cookies from sticking. Leave at least a half inch between cookies.

Check cookies at 15 minutes. They should take less than 20 minutes.

Allow to cool on the baking sheet for a few minutes before transferring to a baking rack to cool.

The cookies will last at least five days if stored in an airtight container at room temperature.

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