Vegan Pumpkin Nondairy Caramel Chocolate Chip Cookies

Dessert, Snacks, Vegan

My Vegan Pumpkin Nondairy Caramel Chocolate Chip Cookies are crispy and delicious.  They are fun to make with the kids for the holidays.



Vegan Pumpkin Nondairy Caramel Chocolate Chip Cookies

1/2 cup of vegan butter, softened slightly
1 cup of coconut sugar
1/2 cup pumpkin purée
2 teaspoons of vanilla extract
1/4 of organic sugar
1 Teaspoon of baking soda
1 teaspoon of pumpkin spice
1/2 teaspoon of ground ginger
1/2 Teaspoon of Himalayan salt
1 Cup of vegan nondairy Carmel chocolate chips
-Preheat the oven to 350F degrees and line a baking sheet with parchment paper.
-In a large bowl, add the vegan butter, coconut sugar and granulated sugar to a large bowl. Then use a handheld mixer, cream the butter, organic sugar and coconut sugar until combined about 2 minutes. Add the pumpkin purée and vanilla extract then combine ingredient’s.
-Add in the gluten-free all purpose flour, baking soda, pumpkin pie spice, ginger and Himalayan salt to the bowl with wet ingredients. Combine ingredients.
Fold in the nondairy Carmel chocolate chips.
-Use a cookie scooper and place the dough into balls and transfer to a baking sheet. Bake the cookies for 12-14 minutes on the middle rack of the oven. Remove cookies from the oven and bang the baking sheet against the counter 3-4 times. Let the cookies cool on a wire rack. Enjoy!

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