Pumpkin Chocolate Chip Cookies | diamond fork

I have wanted to make these cookies for some time now, because I think they're ideal for fall. There is a lot of pumpkins to choose from and they're super quick to make. But before starting, I needed to make my own pumpkin puree, because I couldn't find canned puree in the store. It wasn't very hard, I just cut a pumpkin, boiled it for half an hour, drained it and then mixed it in a food processor.
From there, it's like making regular cookies, just vegan. This recipe makes for 25 cookies.

Ingredients:

• 1/2 cup coconut oil
• 130 g sugar
• 130 g pumpkin puree
• 200 g flour
• salt
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 3 tsp cinnamon
• 1/2 tsp nutmeg
• 100 g chocolate chips

Directions:

1. In a large bowl, put together oil, sugar and pumpkin puree.
2. In another bowl, mix flour, salt, baking soda and powder, cinnamon and nutmeg.
3. Add the flour mix to the puree mix, then add chocolate chips. I didn't have any, so I used regular chocolate and cut it in small bits.
4. Put the bowl in the refrigerator for 10 minutes.
5. Meanwhile, heat the oven to 180 °C.
6. Take out the bowl and roll out the dough into little balls. Place them on your baking sheet and flatten them a little.
7. Bake for 13 minutes or until they harden.

Rating: 10/10 ⭐
I don't think I have ever made cookies all by myself, because I usually bake them with my mom. These turned out really good and I think they would be good just the same if I put less chocolate in them. Nevertheless, this recipe is very easy and the cookies are perfect for fall!