Prepare yourself to be wowed with these pumpkin chocolate chip cookies. With their delightful orange hue, mix of savory-sweet spices and chocolate chips, these cookies are addicting. I served them for a dinner party waaaaay back when and cannot believe that I have not blogged about them (bad, bad blogger). Though vegan, my friends could not tell the difference!
The recipe for these cookies comes from the Healthy. Happy. Life blog, which I just love. It’s a vegan blog and even though I’m not vegan, I enjoy cooking with a lot of vegetables – something this blog offers in abundance. I also really like the creative smoothie ideas, such as freezing cubes of watermelon to use in a smoothie. Seriously next level stuff, right? 🙂
While I digress, today we’re here to talk about pumpkin chocolate chip cookies. Some may argue that Pumpkin is a fall food, but I enjoy it year round and these cookies are part of the reason why. Filled with oats, nuts, pumpkin and chocolate chips, they offer the perfect “something sweet” for after lunch, or an afternoon treat. Let’s just say that they didn’t last long in my house.
In terms of recipes tips, I found these cookies very easy to make. The only swap I made was to use walnuts instead of pecans, because that’s what I had in the house. Kathy from Healthy. Happy. Life also offered a great tip that I wouldn’t normally think of – shaping your dough into a rectangle, covering it in plastic wrap and leave it in the freezer for 10-15 minutes. Once firm, shape your cookies into perfect little balls. This is especially important with vegan baking where the dough may be wetter than usual. Since reading this tip, I’ve been using it all the time!
Shaping the dough
Finished cookies
So, my end photos are nowhere near as stunning as the one on the Healthy.Happy. Life blog. Click here to read the recipe and drool over the amazing photos.
For more of my recipes, click here.
Buon Appetito!