[adapted from allrecipies.com]
1 cup canned pumpkin
1 cup cane turbinado sugar (such as Sugar In The Raw)
1/2 cup unsweetened applesauce
1 flax egg (1 tbsp flax meal + 3 tbsp warm water)
2 cups whole wheat flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1 tsp almond milk
1 tbsp vanilla extract
2 cups chocolate chips
In one bowl, combine the pumpkin, sugar, and applesauce. Mix flax meal into the warm water and add to the pumpkin.
In another bowl, add the rest of the ingredients (except the chocolate chips) and lightly mix it all together until just combined. Stir this into the pumpkin batter, then add the chocolate chips.
Because I’m lazy when it comes to dropping the dough into individual cookies, I spread it all out in a pan to make pumpkin bars.
I baked this at 375 degrees for 15 minutes. (I’ll probably up it to 20 next time.) If you make cookies, the baking time will be less.
And, be sure to taste one after they’ve cooled a bit. It’s in the Betty Crocker handbook. Seriously, I checked.
If you want to make them fully vegan, either use vegan chocolate chips OR cinnamon chips would work great as well (but, I would recommend not adding the 2 tsp of ground cinnamon if you go this route).