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Pumpkin Spice Cookies with the neat egg

Pumpkin, spice and all things nice!  These soft and chewy cookies are gluten free and vegan too — extra nice!

 

SERVINGS: Makes 3 dozen cookies.

 

INGREDIENTS:

Cookie dough:

1 ½ cups sugar

½ cup plant-based butter

1 cup canned pumpkin puree

1 neat egg, prepared according to package instructions

1 teaspoon vanilla extract

2 ½ cups King Arthur Gluten Free Flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoon ground cinnamon

½ teaspoon ground nutmeg

Pinch of salt

 

Glaze:

1 teaspoon vanilla extract

2 cups powdered sugar

3-4 tablespoons plant-based milk

1 tablespoon plant-based butter

 

DIRECTIONS:

Preheat the oven to 350 degrees.  Line a cookie sheet with parchment paper.

In a large bowl of a stand mixer, beat together the sugar and butter until creamy.  Add the pumpkin, the neat egg, and vanilla and mix until incorporated.  In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, spices, and salt.  Gradually add the dry ingredients to the butter mixture and mix just until combined, do not …

Pumpkin Snickerdoodle Cookies with the neat egg

Hey, Pumpkin!  These cinnamon and sugar topped, chewy pumpkin snickerdoodles will have your family reaching in the cookie jar all season long.

 

SERVINGS: Makes 36 cookies.

 

INGREDIENTS:

Cookie dough:

½ cup butter, softened

½ cup shortening

1 ½ cup sugar

2 neat eggs, prepared according to package instructions

2 teaspoons vanilla extract

3 ¼ cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

Pinch of salt

½ cup pumpkin puree

 

Sugar mixture for rolling:

2 tablespoons sugar

2 teaspoons cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon ground allspice

 

DIRECTIONS:

Preheat the oven to 400 degrees.  Line a cookie sheet with parchment paper.

In a large bowl of a stand mixer, combine butter, shortening, sugar, neat eggs, and vanilla.  Mix for about 2 minutes on medium low, or until light and fluffy.  In a separate bowl, mix together the flour, cream of tartar, baking soda, and salt.  Gradually add the dry ingredients to the butter mixture.  Then, add the pumpkin.  Refrigerate dough for 30 minutes to …

kaffree_roma_mocha_chocolate_chunk_cookies

Kaffree Roma Mocha Chocolate Chunk Cookies

Rich, decadent, soft, and chewy chocolate cookies with just the right touch of mocha flavor from Kaffree Roma. 

 

SERVINGS: Makes 2 dozen cookies.

INGREDIENTS:

2 cups All-Purpose Flour

¾ tsp. baking soda

½ tsp. Salt

2 tsp. Cocoa powder

¼ cup Kaffree Roma

1 c. softened plant-based butter

½ c sugar

½ c brown sugar

1 egg or plant-based egg substitute such as the neat egg

2 c. Enjoy Life plant-based choc chips or chocolate chunks

DIRECTIONS:

Preheat oven to 350 degrees.
In a large bowl of a stand mixer, blend butter with sugar and egg. In a separate bowl, mix together dry ingredients. Gradually add dry ingredients to the butter blend. Add chocolate chunks and stir until the chocolate is evenly dispersed.
Line a cookie sheet with parchment paper. Drop cookies by rounded tablespoons onto the cookie sheet.  Bake for approximately 10 minutes, or until the edges are firm. The cookies will still be soft in the center and will …