· By Leila Cannon
Pumpkin Chocolate Chip Cookie
Ingredients:
170 g vegan margarine, melted, 80 g caster sugar, 70 g light brown sugar, 60 g canned pumpkin puree, 1 tbsp aquafaba, 1 tbsp vanilla extract, ½ tsp instant coffee powder, 200 g oat flour, 50 g plain flour, 2 tbsp Pumpkin Spice Blend, 1 tsp baking soda, ½ tsp salt, 100 g vegan chocolate chips, 50 g vegan dark chocolate, roughly chopped, 50 g vegan milk chocolate, roughly chopped, flaky salt, for garnish.
Method:
In another bowl, combine the flours, pumpkin spice, baking soda, and salt. Stir well. Now, fold the dry mix into the wet mix using a spatula until just combined (a few flour pockets are okay!).
Preheat your oven to 180°C (350°F). Line two baking trays with parchment paper. Scoop the dough into 8 balls, leaving space between each. Top with the remaining chocolate bits!
Optional Toppings!
For extra chocolatey goodness, add more chocolate chunks on top while warm. A sprinkle of sea salt is a great touch too!
This irresistible recipe from @Limes_pickmeup using our Pumpkin Spice Blend.
