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Pumpkin Chocolate Chip Softies

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“Soft, cake-like, chocolately pumpkin goodness! I make these vegan by using egg replacer and for the flour I use a combination of whole wheat and all purpose. Recommended: eat them warm!”
READY IN:
30mins
SERVES:
12-15
YIELD:
12 cookies
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Pre-heat oven to 350 degrees.
  2. Mix dry ingredients in a bowl and set aside.
  3. In another bowl, add brown sugar, graulated sugar, vanilla extract and oil. Stir to combine. With a mixer beat in pumpkin, then egg (or egg replacer). Slowly beat in the dry ingredients until everything is combined.
  4. Stir in chocolate chips.
  5. Drop heaping tablespoons onto greased cookie sheet and bake 12-14 minutes.

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