It’s Monday, so it’s time for a recipe. This week, Pumpkin Chocolate Chip cookies. Yum. Really yum. And pretty healthy.
But first, I have news. I’ve decided to no longer refer to myself as vegan. I know, it’s shocking. That’s what the cookies are for, to sweeten the bitter taste of this. One thing eating vegan has taught me is to listen to my body in the way it responds to food. Lately, my body has been saying it’s hungry. Something is lacking. I’ve been craving sugar for a couple months like you wouldn’t believe and that says to me my body is looking for some energy. I’ve also been cheating quite a lot lately. I figure once in a while isn’t a big deal, but multiple times a week means I’m not so much vegan anymore as I am on a plant based diet.
Some things will change. I’ll probably eat cheese some, but not as much as I used to. I’ve lost the taste for it. I may eat meat occasionally, depending on if my body is asking for some protein. But, I will still eat predominantly a plant based diet. So lots of fruits, veggies, and legumes. Maybe I can call myself a plant based diet enthusiast? Kind of long. Maybe vegan-ish? Vegan-esque? Semi-vegetarian? Who cares. No label needed. I’ll eat healthy (mostly) and try to not eat animal products regularly.
Also, I’ll continue to do meatless Mondays featuring vegan food and I’ll keep baking vegan. Why? Because it still tastes good, but the treats have no cholesterol and are generally lower in calorie than traditional goodies. So, this week, I present Pumpkin Chocolate Chip cookies. They are so yummy. Keep them in the fridge if there’s any leftovers, they taste best cold.
3 c. whole wheat pastry flour, I usually substitute 1 c. oat flour in, I like the taste better
4 tsp. baking powder
1 tsp baking soda
1 tsp salt
2 tsp. cinnamon
1/2 tsp. nutmet
1 15-oz solid pack pumpkin
3/4 c sugar
1/2 c molasses
1 c soymilk, rice milk, or water
1 c. vegan chocolate chips, most semi-sweet are or try carob chips, I like Sunspire brand, or you could use raisins
vegetable oil spray
preheat oven to 350
Mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl combine sugar, molasses, and non-dairy milk. Combine wet and dry then stir in the chocolate chips. Drop by tablespoonfuls onto vegetable oil sprayed baking sheet. Bake 10-12 min until lightly browned. Cool on rack. Store in airtight container in the fridge.
I usually get about 5 dozen cookies from this recipe. They usually last 4 days. This recipe is 5/5 kid friendly. My kids love these and have no idea they’re low in sugar or how healthy the pumpkin is for them. Shhh…
Also, if you’re not using an ice cream scoop to drop the dough onto the pans, for heaven’s sake, try it. It changed my life. Well, not really, but it’s really much better than an actual spoon.