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Vegan Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies


  • Author: Nele Liivlaid
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 22 cookies 1x

Description

Since they are only slightly gingered, I definitely would not call them gingerbread cookies. Instead, those pumpkin chocolate chip cookies are all about fall flavours and therefore perfect for the cold and dark nights.


Scale

Ingredients

ADD TO CHOCOLATY COOKIES

ADD TO LIGHT COOKIES


Instructions

  1. First, heat oven to 175°C (350°F).
  2. Combine all dry ingredients with 1 cup of pumpkin puree and peanut butter in a bowl.
  3. Next, divide the batter into two equal parts.
  4. For the light cookies, add turmeric and black pepper and combine well.
  5. Then, mix carob, cocoa and ⅛ cup of pumpkin puree into chocolaty cookies batter.
  6. Now, form 22 cookies (you’d get 10 light and 12 chocolaty ones) and place them on a baking sheet lined with parchment paper. Sprinkle some chocolate chips or chopped dark chocolate on the cookies and bake for 15-16 minutes.
  7. Finally, let cool a bit before serving.

Notes

One light cookie has 3.44 GL points.

Nutritional info (one 25g chocolaty cookie): 52.2 kcal, 8.4g carbohydrates (64.3% of kcal), 1.65g fats (28.4% of kcal), 2g protein (15.3% of kcal), 2.1g fibre, and 3.22 GL points.

Nutritional info includes 1g of chocolate chips or chopped dark chocolate per cookie.

  • Method: Baking

Nutrition

  • Serving Size: One cookie (25g light cookie)
  • Calories: 55.9 kcal
  • Fat: 1.82g
  • Carbohydrates: 8.61g
  • Fiber: 1.88g
  • Protein: 2.22g

Keywords: pumpkin chocolate chip cookies

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