Best Ever Vegan Pumpkin and White Chocolate Chip Cookies
Ingredients
- 115g vegan butter (i used stork block)
- ✨ 80g caster sugar
- ✨ 100g soft light brown sugar
- ✨ 1 flax egg (1 tbsp flax + 3 tbsp plant milk)
- ✨ 1/2 tsp vanilla extract
- ✨ 220g pumpkin purée (like half a can)
- ✨ 270g plain flour
- ✨ 1 tsp bicarbonate of soda
- ✨ 1/2 tsp salt
- ✨ 1 tsp cinnamon
- ✨ 1/2 + 1/4 tsp ground ginger
- ✨ 200g vegan white chocolate chips (i used sainsburys free from)
Preparation
Preheat oven 175 C, line a baking sheet with parchment paper
Cream the butter and sugars with a wooden spoon or electric whisk until light and fluffy
Add and beat in the flax egg, vanilla and pumpkin purée
Separately, mix the flour, bicarbonate of soda, salt and spices
Beat the dry mixture into the wet a third at a time
Stir in the chocolate chips
Use a spoon/ ice cream scoop to plop your batter out onto the lined sheet (i recommend big blobs because bigger cookies = yummier) - they won’t spread out much and they remain nice and tall
Bake 12-14 mins (until golden, but they will firm up as they cool)
Eat warm or leave to cool
