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Hi.

Welcome to my blog. I document my experiences while traveling, new plant-based recipes, and restaurants. Stay golden!

-Jess

Pecan Pumpkin Chocolate Chip Cookies

Pecan Pumpkin Chocolate Chip Cookies

Every fall/winter my husband looks forward to me spending hours in the kitchen baking. Not only because my baking means I am not interrupting him while he's watching football. Mostly because he LOVES sweets and he's my number one taste tester. No baked goods make it out of this house without his approval first. It's got to have not only the right taste but also the right texture to get his stamp of approval.

A few years ago, I decided to test out a pumpkin chocolate chip cookie recipe he absolutely loved it. The problem is, that recipe was not plant-based. It incorporated eggs, butter, and lots of refined sugar. We've worked really hard to eliminate refined sugar from our diets. We now prefer maple syrup or coconut sugar to satisfy our sweet tooth. I have also started playing around with unsulfated blackstrap molasses, but I'll save that for a different blog entry. Finding the right substitute for eggs is always tricky. Flaxseed and chia seeds work well in some recipes but another's not so much. Then there's the issue of mashed bananas sometimes overpowering or modifying the taste of the finished product. It took about a year, but I have finally found the right plant-based ingredients for a moist, fluffy fall cookie. Here it is, my recipe for pecan pumpkin chocolate chip cookies.

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  • Half cup canned pumpkin purée
  • Half cup sugar (I used coconut sugar)
  • 1/4 cup unsweetened applesauce
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • Half teaspoon baking soda
  • 2 tablespoons pumpkin spice
  • 1 tablespoon vanilla extract
  • 1 cup vegan semisweet chocolate chips (I recently discovered sprouts semi-sweet chocolate chips are reasonably priced and vegan-friendly).
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Preheat the oven to 350°F. Combine the pumpkin purée, sugar, applesauce and vanilla extract in a bowl with an electric mixer. In a separate bowl whisk together the remaining ingredients (excluding the chocolate chips and pecans). Slowly combine the dry ingredients with the wet ingredients. Fold in the chocolate chips. Drop tablespoon-sized spoonfuls of cookie dough onto a lined baking sheet. Bake for about 10 to 12 minutes depending on size. Allow the cookies to cook all the way through (they will be slightly firm and the edges will be a golden brown color)

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