Maple Chocolate Chip Zucchini Cookies recipe.
Pumpkin Soynut Butter Chocolate Chip Cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake dessert snack nut-free pumpkin chocolate chips soynut butter cookie
Ingredients (40 cookies)
- 1/2 cup butter
- 1 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 2 teaspoons pumpkin spice
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup canned pumpkin puree
- 1/2 cup soynut butter
- 1 cup dark chocolate chips
Preheat oven to 350º F.
In a stand mixer add butter, sugar, egg, and vanilla. Beat on low until well mixed and texture is smooth.
In a separate bowl combine flour, spice, salt, baking powder and baking soda. Stir until all is well blended.
Then slowly add dry mixture to the wet mixture and beat on low until it becomes a dough like consistency.
Then add the pumpkin puree, and soynut butter and give it a good mixing.
Finally, add the chocolate chips and mix until they are evenly distributed throughout the dough.
Using a spoon or cookie scoop, drop by tablespoon or so onto a greased cookie sheet leaving 2 inches between each dough ball.
Bake for 15 minutes or until the tops are slightly golden. Remove from the oven and wait 5 minutes, then remove from cookie sheet and place on cooling rack until completely cooled.
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