Warm fall tastes abound in these Vegan Pumpkin Butter Cookies with chocolate chips, which are cozy and soft. It features the vegan choco chips, healthy pumpkin butter, warm spices like nutmeg, cinnamon, ginger, etc. These items make the keto-friendly and delicious cookies with health benefits. These Vegan Pumpkin Butter Cookies with chocolate chips are the favorite snack of the fall season & you can save them for seven days while refrigerating.
NUMERICAL REVIEW:
- Diet: Vegan
- Course: Snack/dessert
- Cuisine: American
- Time for prep: Ten(10) minutes
- Fourteen mins of cooking
- Working time(in total): Twenty-five(25) mins
- Size/serving: One cookie
- Yield in total: ~20 cookies
- Mode of cooking: Baking
- Level of difficulty: Easy
TOOLS:
- Hand mixer/whisk
- Baking sheet
- Rack for cooling
- 2 bowls for mixing
- Spoons & cups to measure
- A spatula
- Silicone mat/paper of parchment
INGREDIENTS:
- 1/4th cup of maple syrup
- Pumpkin butter, half a cup
- 3/4th cup of chocolate chips, vegan
- Oil of coconut, 1/4th cup
- 0.5 tsp. of ginger, ground
- Coconut/brown sugar, half a cup
- 1/2 tsp. of nutmeg
- Essence of vanilla, one tsp.
- 1 tsp. of powdered cinnamon
- All-purpose flour, 1.25 cups
- 1/4th tsp. of salt
- Baking soda, 0.5 tsp
- 1/4th tsp of baking powder
INSTRUCTIONS:
- Warm up the oven(empty) at 175 °C & get to work.
- Cover the baking sheet/tray using the parchment sheet/paper.
- Combine the butter of pumpkin, sugar & oil of coconut, essence of vanilla, & maple syrup in a big bowl.
- Mix the powder & soda of baking, ginger, cinnamon, nutmeg, flour & salt in a bowl(separate).
- Mix the dry items into the liquid mix in three portions using a hand mixer/spatula.
- Once the soft dough forms, include the chocolate chips & fold well to distribute thoroughly.
- To make a single cookie, separate the dough with a scoop.
- Shape it into a perfect round & drop on the baking sheet/tray(lined).
- Put the baking sheet/tray in the oven until you see the edges are set and starting to golden.
- At that moment, remove them from the oven & keep the tray on the counter.
- After five minutes, transfer the cookies to the rack to cool completely.
TIPS:
- The dough may seem too sticky to you, chill it for ~thirty mins. It will become easy to handle & will not spread extra.
- Move the cookies out of the oven a bit earlier to preserve their chewiness and softness.
- You may use the chopped nuts /seeds if you want.
HOW TO PRESERVE(LEFTOVERS):
CHILLING:
- Upon cooling, save the cookies in a container with a sealed lid. Refrigerate the cookies for ~seven days. Whenever you wish to eat them, let them come to their normal surrounding temperature.
FREEZING:
- When your cookies are in a ready-to-bake state, freeze them. Once they become solid, transfer them to the bag(freezer-safe). They will be safe in the frozen state for ~three months. Bake directly with some extra minutes.
- When baked cookies come to normal temperature, pack them individually using a cling wrap & freeze them for ~sixty days. Defrost at room temperature & give a quick heat up using an oven/microwave.
FAQs:
What might be the reason for too flat/puffed cookies?
- Cookies become too flat because of more spreading & it happens when we use the warm dough. Chilling the dough prior to cooking is the best option. The cookies may get puffed up due to the wrong measurement of flour.
Will the puree of pumpkin work in place of the pumpkin butter?
- Pumpkin puree will work, but you have to reduce the maple syrup slightly while increasing the spice & sweetener. If you do not adjust these, then puree will not give you the taste of butter.
NUTRITIONAL FACTS/SERVING:
Size/serve: One cookie
Calories: ~130 kcal
Carbs in total: Sixteen grams
Fiber: 2 g
Net carbohydrates: Fourteen grams
Fats: 6 grams
Sugar: Eight grams
Proteins: 2 g
Sodium: 70 miligrams
