+Vegan Pumpkin Chocolate Chip Cookies
Yesterday I did a ton of baking for Joe’s homecoming from New Jersey. As you might recall, Joe spent the weekend in New Jersey dressed like a giant cockroach.
I can’t get enough of that picture.
Anyway, Joe had been really down lately because he just got tested for food allergies and, not surprisingly, he is allergic to dairy. He also happens to be allergic to a few other things like malt and baker’s yeast and tomato but it is the dairy that has been really bumming him out because it really eliminates a lot of food that get served in restaurants and we all know how much Joe loves going out to restaurants.
So, for his homecoming I decided I would bake up a vegan storm so he would have lots of yummy goodness to eat and maybe he would feel a little better about his dairy allergy. I started off with a ridiculously good marble cake and then made these pumpkin chocolate chip cookies:
I posted that picture to twitter and facebook and got a ton of requests for the recipe so I am posting it here. I adapted the recipe from this awesome book I found at Barnes and Noble this weekend which really inspired the baking frenzy.
These cookies are so yummy and 100% dairy free. You wouldn’t guess it as my kids have declared them amazing. Even Maud, my 14 yr old, who is hardly effusive with her praise told me tonight that they were the best cookies ever. I am sure it pained her terribly to do so 
So here is the recipe:
2 cups unbleached all purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
1 cup margarine (softened)
1/2 cup unbleached cane sugar
1/2 cup brown sugar
1 cup canned pumpkin (not pumpkin pie filling)
1 tsp vanilla
1 cup chocolate chips
Preheat oven to 350 degrees.
In a small bowl combine the flour, baking powder, baking soda, cinnamon and salt.
In a large bowl bowl cream the sugar, brown sugar and margarine with an electric hand mixer. Add the pumpkin and vanilla and mix well.
Add the dry ingredients to the wet ingredients and mix until just incorporate then fold in teh chocolate chips.
Grease your baking sheets or line with parchment paper. Drop heaping tablespoons of the dough on the baking sheets 2 inches apart. Bake for 10 to 12 minutes or until cookies are lightly browned on the edges. Let the cookies cool on the baking sheets about 15 minutes then finish cooling on a rack.
If storing the cookies, make sure to store in a container with a loosely fitting lid as the cookies are very moist.
Makes about 3 dozen cookies.
THANK YOU … have been waiting all day for this! I am printing now and will make this weekend. I hope they turn out as well as your batch and I have my own “Maud” who will give me honest feedback.
Hi Annie,
I am plagued by all kinds of symptoms and was thinking it could be food allergies. Can you please help me in this….What kind of food allergy testing do you do and where can on get this done. I need help, I am so fatigued, it is hard just getting through the day. If I drink coffee~ watch out headache.
Kind regards,
Wendi
Thank you so much for posting the recipe, I can’t wait to try it!!
i add 1tsp of ginger too, for kicks =)
1/4 – 1/2 cup of extra flour (in a double batch) makes the a little more sturdy … i also bake them for 15 minutes
but to each her own
i love these
Enjoy life foods has great food that’s all dairy free!
I’m allergic to dairy and I use coconut milk (not the kind that comes in cans) to replace dairy when I bake.
It’s fantastic…it’s by a company called “So Delicious” (http://www.soydelicious.com/products/coconut_milk_beverage.html) and the milk tastes just like regular milk (with the consistency of 2% milk). There’s no aftertaste (like with soy milk) and the best part is, for an 8 ounce glass, it’s only 1 carb grams (in regular milk, it’s 11 grams of carb per serving).
Annie, you should try this and see if you guys like it! My family can’t tell the difference anymore!!!
Let me know if this helps!!
I just printed out this recipe and now I can’t wait to try it. Yum!