Today, after eating an amazing piece of vegan apple pie that the fabulous Anna Foster had baked last night for breakfast and spending lunch with her at the food coop, I went to class and decided that today is the perfect day to bake cookies. My reasoning is that I love pumpkin (especially since its almost Halloween) and because I feel that this ceramics class I am taking Monday and Wednesday mornings is a support group for vegans (while eating Anna's crazy delicious baking). So today was the day to make Vegan Pumpkin cookies! I would just like to add that my neighbor and friend, Drake, ran over to my house because she read on facebook that I was baking...yeah they are THAT good! Here is the recipe for all of you to enjoy!
Ingredients:
1/2 cup of shortening
1 -1 1/2 cups of sugar
1/4 cup of soy yogurt (vanilla or plain...I use plain)
1 can of canned pumpkin
1 tsp vanilla extract
2 1/2 cups of flour (whole wheat or all purpose)
1 tsp baking powder
1 tsp baking soda
a pinch of salt
1 tsp ground nutmeg
2 tsps ground cinnamon
1 cup of vegan (or regular) chocolate chips
1/2 cup of chopped walnuts
Directions:
1. Preheat the oven to 350 degrees F and grease cookie sheets.
2. In a large bowl, cream together the shortening ad sugar until light and fluffy. Beat in the soy yogurt, then stir in the pumpkin and vanilla.
3. In another bowl combine the flour, baking powder, baking soda, salt, nutmeg and cinnamon.
4. Gradually stir into the creamed mixture.
5. Stir in the walnuts and chocolate chips.
6. Drop dough by teaspoonsfulls onto the cookie sheet. (they expand)
7. Bake for 15-20 minutes, until toothpick comes out clean.
8. Cool on wire racks
9. EAT AND ENJOY!
* This recipe was an adaptation from a recipe I got from vegweb.com ... but I think mine is better!
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