amanda, here you go.
Posted by
b. (aka starrynit)
Sep 7 '11, 11:14
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pasted from source -- I used butter for the margarine and non-vegan semisweet chocolate chips. they were pretty cakey, now that I'm thinking of them, so maybe not what you're after. they were still pretty good, though.
Vegan Pumpkin Chocolate Chip Cookies
2 cups sugar (I used 1 cup white and 1 cup unpacked brown)
1 cup margarine
1 (15 1/2 ounce) can solid pumpkin puree
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
dash allspice
12 ounces vegan semisweet chocolate chips (I actually used Baker's semisweet chocolate chunks because they were the only ones without any milk products in them at my grocery - and I used more than 12 ozs, more like a package and a half, so they were really chocolatey)
Cream the margarine, pumpkin and sugar together until light and well combined.
Mix dry ingredients together, and add to pumpkin mixture, mixing well. Add chocolate chips or chunks last. I used a mixer for all but this last step. The dough gets very stiff and hard to work by hand.
Roll out and flatten 1-2 inch balls of dough onto a lightly greased cookie sheet. Bake at 375 (or slightly cooler) for about 10-12 minutes. Makes about 5 dozen smallish cookies.
Here's the thing: they don't rise or flatten or spread out like cookies usually do, so you can put them really close together on the sheet. But keep an eye on them while they are baking because the bottoms will get too cooked even though the tops don't look it. Bake just until they have firmed up and are golden on the bottom.
They are very soft and cake-like cookies, and really good warm with the chocolate still melty.
3 WW (b. note: old-school) points each, for those keeping track.
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