Recipes ofStephanie Searor, MS RD LDN RYT-200

Registered dietitian

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food

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Vegan Pumpkin Chip Cookies

Thursday, August 22, 2019
pie_chart
Portions
15
Ingredients
or1/2 tsp of leavening agents, baking soda (2 g)
or1.25 tsps of spices, pumpkin pie spice (2 g)
or128 grams of red Mill Almond Flour
or32 grams of simple Truth Organic Maple Syrup
or87 grams of libby's Pumpkin Pie Mix, Canned
or96 grams of enjoy Life Mini Semi-Sweet Chocolate Chips
or32 grams of red Mill Coconut Flour
or64 grams of simple Truth Coconut Sugar
or1/4 cup of oil, coconut (55 g)
or1.5 tsps of vanilla extract (6 g)
or1/4 tsp of salt, table (2 g)
or32 grams of arrowroot Starch
or7 grams of red Mill Ground Flaxseed Meal
Preparation
1.
Preheat the oven to 350 degrees. Mix the 1 tbsp. of ground flaxseed meal with 3 tbsp. of water and chill in the fridge for 10-12 minuets. This mixture thickens and becomes an "egg" of sorts, helping to keep the recipe vegan!
2.
Whisk the wet ingredients together in a large mixing bowl
3.
Combine the dry ingredients (except chocolate chips) in a different mixing bowl
4.
Add the dry ingredients to the wet and stir in chocolate chips
5.
Line a baking pan with parchment paper and place 1-1 1/2 tablespoon-sized dough balls on top.
6.
Bake cookies for 13-14 minuets in the oven!
Nutritional information
Per 100 gPer portion (36 g)% DRI
Energy407 kcal148 kcal7 %
Fat22 g8 g12 %
Fatty acids, total saturated8 g3 g15 %
Cholesterol0 mg0 mg0 %
Sodium257 mg93 mg4 %
Carbohydrate48 g17 g6 %
Sugars23 g8 gremove
Fiber2 g1 g4 %
Protein5 g2 gremove