Pumpkin Cookies
Tis the season for pumpkin everything! Starting off with these fluffy, melt-in-your-mouth pumpkin cookies. Made with walnut pulp from your Almond Cow !
PREP TIME: 15 MINS
SERVINGS: 20
Instructions
- Add vegan butter, pumpkin puree, coconut sugar, and vanilla extract to a mixing bowl. Mix.
- In a separate bowl, add arrowroot, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and flour. Mix.
- Add dry ingredients into wet ingredients, then add the walnut pulp, and mix.
- Stir in chocolate chunks.
- Refrigerate for at least 30 minutes, covered.
- Bake on 350F for 7-10 minutes, or until golden.
Ingredients
½ cup vegan butter, softened¼ cup pumpkin puree
¾ cup coconut sugar
2 tsp vanilla extract
1 tbsp arrowroot
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
1?8 tsp ground nutmeg
1 ¼ cup flour
¼ cup walnut pulp, dried* (from walnut milk)
1 cup chocolate chunks
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