Food recipes
Healthy Vegan Pumpkin Oat Chocolate Chip Cookies
Healthy Vegan Pumpkin Oat Chocolate Chip Cookies Ingredients: water, bottled, generic seeds, flaxseed wheat flour, white, all-purpose, unenriched oats leavening agents, baking powder, double-acting, sodium aluminum su...
Healthy Vegan Pumpkin Oat Chocolate Chip Cookies
Ingredients:
water, bottled, generic
seeds, flaxseed
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, nutmeg, ground
spices, cinnamon, ground
sugars, granulated
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
pumpkin, raw
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, pecans
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Grease a baking sheet or line with parchment paper.
Mix water and ground flax seed together in a bowl, creating a "flaxegg"; set aside until thickened, about 5 minutes.
Combine whole wheat flour, oats, baking powder, baking soda, salt, nutmeg, and cinnamon together in a bowl.
Beat raw sugar, coconut sugar, and coconut oil together in a separate bowl using an electric mixer until smooth; add pumpkin puree, flaxegg, and vanilla extract and mix well.
Pour pumpkin mixture into flour mixture and stir just until dough is combined; fold in chocolate chips and pecans.
Scoop dough onto the prepared baking sheet using a small ice cream scoop.
Bake in the preheated oven until lightly browned around the edges, about 10 minutes.
Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Ingredients:
water, bottled, generic
seeds, flaxseed
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, nutmeg, ground
spices, cinnamon, ground
sugars, granulated
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
pumpkin, raw
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, pecans
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Grease a baking sheet or line with parchment paper.
Mix water and ground flax seed together in a bowl, creating a "flaxegg"; set aside until thickened, about 5 minutes.
Combine whole wheat flour, oats, baking powder, baking soda, salt, nutmeg, and cinnamon together in a bowl.
Beat raw sugar, coconut sugar, and coconut oil together in a separate bowl using an electric mixer until smooth; add pumpkin puree, flaxegg, and vanilla extract and mix well.
Pour pumpkin mixture into flour mixture and stir just until dough is combined; fold in chocolate chips and pecans.
Scoop dough onto the prepared baking sheet using a small ice cream scoop.
Bake in the preheated oven until lightly browned around the edges, about 10 minutes.
Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.