Egg Free Pumpkin Chocolate Chip Cookies
photo by Kree
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
6 dozen cookies
ingredients
- 473.18 ml white sugar
- 236.59 ml shortening
- 425.24 g can pumpkin puree
- 9.85 ml vanilla extract
- 946.36 ml all-purpose flour
- 9.85 ml baking soda
- 9.85 ml ground cinnamon
- 340.19 g semi-sweet chocolate chips
directions
- Preheat oven to 375°.
- Cream the sugar, shortening, pumpkin, and vanilla together.
- Mix until light and well combined.
- Mix the flour, baking soda, and ground cinnamon.
- Stir the flour mixture into the creamed mixture.
- Mix until combined.
- Stir in the chocolate chips.
- Drop by rounded teaspoons onto an ungreased cookie sheet.
- Bake at 375° for 12-15 minutes or until set.
- Let cookies cool on a rack.
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Reviews
-
I made these cookies with white chocolate chunks. The last part of the batter didn't have any chunks left, so I added some chocolate chips just to see how they tasted. I liked the white chocolate better. Next time I might try them with half brown sugar. I cooked the last batch for only 10 minutes instead of 12 and thought those turned out the best. This recipe makes 105 cookies using a small scoop, so next time I'll halve the recipe. Overall, a really good dairy-free cookie recipe! Thanks! Update: I made these again with light olive oil instead of shortening and added 1/4 tsp ground ginger and cooked them for only 10 minutes and they are delicious!
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Tweaks
-
I made these cookies with white chocolate chunks. The last part of the batter didn't have any chunks left, so I added some chocolate chips just to see how they tasted. I liked the white chocolate better. Next time I might try them with half brown sugar. I cooked the last batch for only 10 minutes instead of 12 and thought those turned out the best. This recipe makes 105 cookies using a small scoop, so next time I'll halve the recipe. Overall, a really good dairy-free cookie recipe! Thanks! Update: I made these again with light olive oil instead of shortening and added 1/4 tsp ground ginger and cooked them for only 10 minutes and they are delicious!
RECIPE SUBMITTED BY
I'm a real estate agent in the lovely city of Rochester, New York. That's not what I expected to do with my life. I got my bachelor's in psychology, my masters in literacy education, and I taught high school special education for two years. Then I discovered that helping people find the homes of their dreams was my real passion. I've been doing it for over two years now and still absolutely love my career.
Other than that, I have a very spoiled Border Collie mix named Bear that I adopted from a local shelter in spring '08. He's gorgeous and fun and brings me great joy. Now if only I could find a man like that... LOL!