Comments on: vegan pumpkin chocolate chip cookies

By: Stephanie

Stephanie — Tue, 13 Nov 2012 17:35:59 +0000

Hi Nina,

So sorry about the delay in getting back to you. Hurricane Sandy tripped life up a little bit in these parts – it took a while for us to get internet back.

I have not experimented with liquid sweetener (like maple syrup or honey ) in this particular recipe. It’s a little tricky with vegan baking – I have tried many many times and I just haven’t yet nailed the “secret” ratio. Most often the vegan baking items end up very dense (and don’t have a very good crumb). If you decide to use liquid sweetener here you’re going to have to decrease the amount of liquid called for (of oil) by 1 or 2 tablespoons.

Let me know how it comes out! Oh, and I’d LOVE to hear how the cranberries came out – sounds delicious :)
Stephanie

By: Nina

Nina — Tue, 06 Nov 2012 22:16:47 +0000

Oh, and I am going to sub cranberries for the chocolate chips. My little one is not such a chocolate fan, can you imagine?!

By: Nina

Nina — Tue, 06 Nov 2012 22:15:56 +0000

Hello! I’m looking forward to making these. Do you think the recipe will work if I sub maple syrup or honey for the sugar? I’m looking for more of a “snack” cookie than “dessert” cookie. Thanks!

By: Stephanie

Stephanie — Sat, 13 Oct 2012 18:01:55 +0000

Hi Chantal

That sounds so delicious! I am happy to hear that your experiment came out beautifully!

By: CSib

CSib — Fri, 21 Sep 2012 18:51:55 +0000

I replaced the oil with apple sauce and baked as one big cookie that I cut into rectangle “bars”. I also substituted the chocolate chips for chopped dry fruit. SO delicious!!

By: Stephanie

Stephanie — Tue, 24 Jan 2012 11:09:36 +0000

Hi Brittany,

You probably could use more pumpkin – but it would most likely upset the balance of the cookie. If anything, I would try decreasing the amount of oil to 1/4 cup and
increasing the amount of pumpkin to 1/2 cup. This way, the amount of moisture stays the same. I have not tried this but would love to hear how it
comes out. If you give it a shot, stop back by and let me and other readers know. Thanks!

By: Brittany

Brittany — Mon, 23 Jan 2012 01:51:32 +0000

Hi! Im wondering if I can add MORE pumpkin and LESS flour? Will it make the recipe more gooey, or will it just ruin the texture?

By: Stephanie

Stephanie — Sun, 23 Oct 2011 01:35:30 +0000

Hi Bonnie

So nice of you to stop by. And thank you so much for letting me know how much you and your family have been enjoying the cookie recipe. That’s wonderful news. Your comment brought such a smile to my face. It’s kind of fun to make your own pumpkin puree, isn’t it ? I appreciate you leaving your note about the slight changes you made to the recipe, too. I find that it always helps other readers :)

all the best
Stephanie

By: Bonny

Bonny — Fri, 21 Oct 2011 19:58:23 +0000

Thanks for this awesome recipe! I found it by googling almond flour pumpkin cookies or something like that. I ended up making it with butter instead of coconut oil, adding one egg, and adding a pinch of Celtic sea salt, and a little nutmeg along with the cinnamon. My kids LOVE them. So nice to have a recipe to use my fresh pureed pumpkin in. Thanks again!

By: vegan

vegan — Wed, 05 Oct 2011 18:50:42 +0000

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By: Slightly Indulgent Tuesday; 10/19/10 : Simply Sugar & Gluten-Free

Slightly Indulgent Tuesday; 10/19/10 : Simply Sugar & Gluten-Free — Sat, 05 Mar 2011 23:09:25 +0000

[...] Vegan Pumpkin Chocolate Chip Cookies from Gluten-Free by Nature [...]

By: Stephanie

Stephanie — Sun, 21 Nov 2010 00:19:27 +0000

HI knamoon – nope you’re not blind. You’re absolutely correct. I didn’t specify an oven temp. Shame on me. Just updated the post. Most cookies I find are baked at 350 (and very few are baked at 325 or 375). When in doubt 350 degrees is a safe bet!

Thanks for letting me know. Happy Thanksgiving:)
Stephanie

By: knamoon

knamoon — Sat, 20 Nov 2010 23:42:49 +0000

What temp do you bake the cookies at? Am I blind, I can not find it anywhere/???

By: Stephanie

Stephanie — Wed, 10 Nov 2010 01:43:07 +0000

Hi Nancy,

Yes, true. My dear hubby is quite the critic. Too funny. Since he is a gluten eater it’s a bit tough sometimes. To make a gluten free treat that is delicious for him can be tricky. He is such a good sport though. He is my taste tester every time. And he gives it to me straight – which is great. My kids do too, now that I think about it. They have developed quite the sophisticated palates !

I think most people will enjoy these cookies with their own spice mixture. Some people enjoy nutmeg (I don’t particularly) and allspice or ginger. What I love about this recipe is that you can add in whichever spice mixture you enjoy most. And they’ll come out to your liking each and every time.

Hope to see you Saturday, still waiting on my sitter’s return phone call!
Stephanie

By: Nancy @SensitivePantry

Nancy @SensitivePantry — Wed, 10 Nov 2010 01:08:50 +0000

Stephanie – Always know you have a winner when they disappear before your very eyes. I’m going to have to try these…and, unlike you I am sure to eat more than just one. Thanks for sharing the recipe!