Ingredients:
1/2 cup vegan butter sticks (I used Nucoa, original recipe suggests Earth Balance)
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup pumpmkin
1 tsp vanilla
2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup pumpmkin
1 tsp vanilla
2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 cup granulated sugar
1/2 tsp cinnamon
1/4 tsp ginger
pinch allspice
1/2 tsp cinnamon
1/4 tsp ginger
pinch allspice
Directions:
- Preheat the oven to 350 F. Line two baking sheets with parchment or Silpats.
- Beat the Earth balance and sugars together on a stand mixer on medium speed. Scrape down the sides of the bowl and add the pumpkin and vanilla. Mix well.
- In a separate bowl, whisk the flour, salt, baking soda, baking powder, cinnamon, and nutmeg together. Add to the dough and mix on low until the dough comes together.
- Combine the sugar, cinnamon, ginger, and allspice in a small bowl.
- Roll about a tablespoon and a half of dough into a ball, then roll in the cinnamon-sugar mixture. Flatten slightly on the lined baking sheet, then bake for about 10-12 minutes. Cool on the sheets for a few minutes, then cool completely on a wire rack.
Other Details:
- Original Recipe
- 80 Calories/ cookie: 15 carbs, 2 fat, 1 protein
Do you have any preference on type of flour? I was planning on using all purpose flour (because I am making these for a cookie potluck), but when I make cookies for myself I like to use whole wheat. Which do you think makes a better cookie?
ReplyDeleteI used Sir Arthur's Unbleached All Purpose Flour. I think whole wheat pastry flour would be good in this recipe. Regular whole wheat flour may be a little too dense, but you could try doing half-whole wheat, half-all purpose.
ReplyDelete