Tis the season for Pumpkin everything, so we thought we would give cookies a try. We altered our chocolate chip cookie recipe using less egg replacer and added pumpkin pie spices.
Dry Ingredients:
2 cup GF flour
1 1/2 cup oat flour
1 tsp cinnamon
1 tsp pumpkin spice or 1/2 tsp ginger, 1/4 nutmeg, 1/4 cloves
2 tsp baking soda
1/2 tsp salt
Wet Ingredients:
1 cup plant-based stick margarine
1 cup sugar
1 cup brown sugar
1/4 cup aquafaba
1 cup pumpkin puree
2 tsp vanilla
2 cups Lily Semi-sweet chips (stevia sweetened, dairy free)
Directions:
Preheat the oven at 350
Whisk together the dry ingredients
Using a mixer blend the wet ingredients
Slowly add the dry to the wet and mix. When all is incorporated, fold in the chips.
Place cookie scoop, ~1 TBS, on silicon mat lined cookie sheets, place cookie sheet in the oven and bake for 15-20 minutes.
Allow to cool for a couple of minutes before placing them on a cooling rack.
Enjoy!
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