Pumpkin Oatmeal Chocolate Chip Cookies
1/2 cup whole wheat pastry flour
1/2 cup organic all purpose unbleached flour
1 cup quick oats
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/8 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves
1/4 tsp salt
1/2 cup Earth Balance vegan butter
1/4 cup plus 2 TB Sucanat sugar
1/4 cup plus 2 TB organic cane sugar
1/2 cup + 3 TB pumpkin puree
1/2 tsp vanilla extract
1/2 cup chocolate chips
chocolate drizzle (recipe below)
Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a medium bowl combine flour, oats, baking powder and soda, spices, and salt. Mix together and set aside.
In a large bowl, beat with a mixer the vegan butter and sugars together until light and fluffy. Add pumpkin puree and vanilla. Stir to combine. Slowly add the dry ingredients, mixing together until combined. Fold in the chocolate chips.
Drop cookies onto baking sheet, about 2 tbsp each. Press down lightly and bake for 10-12 minutes, until edges golden. Let sit for a minute and then move to a rack to cool. Drizzle chocolate over the cooled cookies. Let harden before putting into container.
1/3 cup vegan chocolate chips
2-3 TB vegan butter
1/2 tsp vanilla
1 cup powdered sugar
2 TB or more of non-dairy milk
Heat chocolate chips and butter in microwave in 30 second intervals, stirring in between, until melted. Add vanilla, sugar and 2 TB of non-dairy milk and mix until smooth. Keep adding milk 1 TB at a time until thin enough to drizzle over cooled cookies.