these soft-baked chocolate chip cookies will make all your cookie dreams come true. You can use your favorite chocolate chip cookie recipe and lighten it up by replacing half the batter with pure pumpkin. Then, I oomphed it up with vanilla, cinnamon, and walnuts. Full disclosure – I used a lazy girl’s approach and used a pre-made cookie mix, but these cookies are so delicious that they will disappear before anyone can judge.
INGREDIENTS
1 pouch Betty Crocker chocolate chip cookie mix
¼ cup butter (softened)
2 tbs pure pumpkin
2 tsp vanilla
½ tsp cinnamon
2 tbs ground flax powder plus 6 tbs warm water
¾ cup chopped walnuts (optional)
Method
1 Heat oven to 350F
2 In a bowl, mix together flax and water and let sit for 5 min. Add butter, pumpkin, vanilla, and cinnamon and cream together
3 Add cookie mix and walnuts until a soft dough forms
4 Drop spoonfuls of the batter onto an ungreased cookie sheet and refrigerate for 10 min
5 Bake for 12-15 min (bake time depends on size of cookie)
6 Cool cookies on pan for 2 min and then transfer onto a cooling rack
7 Store in an airtight container (if they last that long) at room temperature
Food restrictions
🌱 Vegan-friendly – use vegan butter
🌱Jain friendly
Tags: Desserts, Quick & Easy
