Giant Pumpkin Cookie

Are you looking for the perfect super soft cookie, the one we all want to put on the center of our table in fall? Well, look no further; I bring you my sublime version, pumpkin puree, fall spices, dark chocolate and pecans, a treat! It was devoured in one evening!

Ingredients (8 servings)

5 tbsp Vegan margarine
2/3 cup Pure Organic Coconut Sugar
½ cup Pumpkin puree
¼ cup Plant-based milk
1 tsp Vanilla extract
1 tsp Baking soda
2 tbsp Organic Ground Flaxseeds
Pinch of cinnamon, nutmeg, ginger, ground cloves
1 ½ cup All-purpose flour
½ cup Dark chocolate chips
¼ cup Pecans, chopped

Method

1. Preheat the oven to 350 °F (180 °C) and butter an 8-inch round skillet. Reserve.

2. Cream the margarine with the coconut sugar, pumpkin puree, plant-based milk and vanilla extract.

3. In a small bowl, combine the dry ingredients and then pour them into the wet ingredients. Mix together.

4. Add dark chocolate chips and chopped pecans. Mix to integrate. Pour the preparation into the pan.

5. Bake for 20-25 minutes or until a toothpick comes out clean. Let cool for 15 minutes before cutting into wedges and serving, accompanied by a scoop of vegan ice cream, if desired.

By Sara Girard
Writer at RAW Nutritional