Pumpkin Soynut Butter Chocolate Chip Cookies
- 1/2 cups Butter
- 1 cup Sugar
- 1 whole Egg, Beaten
- 1 teaspoon Pure Vanilla Extract
- 2-1/2 cups All-purpose Flour
- 2 teaspoons Pumpkin Spice
- 1/4 teaspoons Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 cup Canned Pumpkin Puree
- 1/2 cups Soynut Butter
- 1 cup Dark Chocolate Chips
- Preheat oven to 350u0b0F.
- Into the bowl of a stand mixer add butter, sugar, egg and vanilla. Beat on low until well mixed and texture is smooth.
- In a separate bowl combine flour, pumpkin pie spice, salt, baking powder and baking soda. Stir until all is well blended.
- Then slowly add the dry mixture into the wet mixture and beat on low until it becomes a dough like consistency. Then add the pumpkin puree, and soynut butter and give it a good mixing. Finally, add the chocolate chips and mix until they are evenly distributed throughout the dough.
- Using a spoon or cookie scoop, drop dough by the tablespoon or so onto a greased cookie sheet leaving 2 inches between each dough ball. Bake for 15 minutes or until the tops are slightly golden. Remove from the oven and wait 5 minutes, then remove cookies from the cookie sheet and place on a cooling rack until completely cooled.
butter, sugar, egg, vanilla, allpurpose, pumpkin spice, ubc, baking powder, baking soda, soynut butter, chocolate chips
Taken from tastykitchen.com/recipes/desserts/pumpkin-soynut-butter-chocolate-chip-cookies/ (may not work)