Saturday, September 22, 2012

Chocolate Pumpkin Cookies

These cookies are vegan!  This was one of the deserts we made for our dinner party!  (Good thing, they offset my Bacon Cheeseburger Dip!)  I was a little skeptical about vegan cookies... I mean how could we make them without eggs or milk?  However, these turned out much better than I expected!  Yum!

Chocolate Pumpkin Cookies
All right, so these look gross in the picture, but I promise they're delicious!

Chocolate Pumpkin Cookies

Ingredients
Dough:
3/4 Cup flour
6 Tbsp. plus 1 tsp. cocoa powder
scant 1/4 tsp. salt
1/4 tsp. baking soda
1/4 Cup plus 2 Tbsp. sugar
2 Tbsp. agave nectar
2 Tbsp. soy milk
1/2 tsp. vanilla extract
3 Tbsp. plus 1 tsp. oil 
Filling:
3 Tbsp. pureed pumpkin
3 Tbsp. peanutbutter
1/4 tsp. cinnamon
1/2 Tbsp. sugar
1/8 tsp. vanilla extract

Preparation:
Preheat oven to 330 degrees
Combine all ingredients for dough in a bowl and mix well.  
In separate bowl, combine filling ingredients. 
Roll dough into small balls and flatten.
Place a small scoop of the filling in the center of the dough and fold up the sides and fold around the filling.  Bake for about 10 minutes. 
Let stand 10 minutes.  
Enjoy!

Recipe adapted from Shape Magazine