Yukiko Tanzi (@foodie.yuki)

2 weeks ago

Mini Pumpkin Chocolate chip cookies🍂🍪💗 October is my excuse for pumpkin everything! These mini cookies are dairy- free, egg-free, vegan + so cute and addictive! Happy Sunday! Love, Yuki♡ Ingredients for 45 mini cookies 75g coconut oil, melted, at room temp 100g (1/2 cup ) light brown sugar 1 tbsp cashew butter 1 teaspoon vanilla bean paste 70g (1/3 cup ) pumpkin purée 190g ( 1 1/2 cups ) all-purpose flour 1/4 teaspoon fine sea salt 1 tsp ground cinnamon 1/4 tsp ground ginger 1/8 tsp ground cloves 1/8 tsp ground nutmeg 1/4 tsp ground allspice 1 tsp baking soda 40g (1/4 cup cup ) chocolate chips+ extra for topping Combine coconut oil and sugars. Add cashew butter and pumpkin purée and stir until smooth. Fold in flour, spices, salt and baking soda. Stir to combine. Add chocolate chips. Cover the bowl and refrigerate for 1 hour. Preheat the oven to 175C /350F degrees. Form 1 tsp size cookie dough balls and place over a lined tray. Freeze for 5-10 minutes. Bake for 5-7 minutes or until the edges are set. Add extra chocolate chips as soon as they come out of the oven!

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