Hey hey! Idriss here, coming to you from beautiful Montreal, Québec. I have smiles and love in the form of round shaped goodies for you today. You want it, you have been waiting for it, it’s my chocolate pumpkin cookies recipe.
Say that ten times faster.
Vegan or not:
Maybe you’ve noticed (or not… I don’t know what goes in your head, dude) I am kind of a people pleaser. This is one of the main reasons why I enjoy sharing my recipes on a cooking blog.
A while ago, I noticed that many of you enjoy my vegan recipes. Although I am not an entirely plant-based eater, I still enjoy making some recipes entirely plant-based and I wanted to thank you guys for tuning in!
Sometimes, vegan alternatives are healthier and/or less expensive to create a gourmet home-made delicacy. I started making vegan cookies, vegan Jamaican patties, vegan lattes … And you know what? Those are some of my favorite recipes to this day!
Since my non-plant-based readers also want to make those recipes with items they commonly have at home, I came up with this: for most recipes I post on this blog from this day going forward, I will try to include a vegan or non-vegan adaptation of it. I like a challenge, and I aim to please of course.
The reality is that we all have bio individuality that requires a different lifestyle to be our healthiest self; so this is not going to become a place of debate or judgment for eating choices. It is a place of inclusion for a common goal: becoming a gourmet foodie that is saving a ton of money by cooking at home!
So, keep on reading if you love this idea.
Today’s recipe: Chocolate Pumpkin Cookies
As I was making these cookies, I had in mind a local Québec recipe that is called Galette au gingembre. It’s a French-Canadian cookie that is soft and spongy and I feel loved when I eat it.
It’s like: eat cookie, feel hug. Seriously!
Since it is Fall, and we are right in the midst of the pumpkin craze, I thought, this cookie needs some pumpkin and chocolate. Just because.
The result was phenomenal. I took them to the office, and they disappeared within the hour.
THE SECRET TO SPONGY COOKIES:
Firstly, what the … is a spongy cookie?
Here is the difference between this cookie and your classic cookie: Texture. This is a super light cookie, as opposed to the classic crisp on the outside, soft, dense and chewy inside.
These cookies bounce back up when you squish them, like a memory foam pillow but in cookie.
The main reason is cookie is different in texture is the use of one key ingredient that transforms these cookies into spongy galettes – vinegar.
You see, because I use baking soda in my cookies, the acidity in apple cider vinegar reacts with the baking soda which makes the cookies swell when they are baking.
Should we call these “fluffies”? Anyone?
If you agree, please leave a comment down below, and if you like the recipe please remember: Sharing is caring.
Chocolate Chip Pumpkin Cookies with a Dark Chocolate Ganache Drizzle
- 3/4 Cups of coconut sugar.
- 1 Organic free range egg.
- VEGAN Sub this ingredient for 1 Flax egg. See notes.
- 1/2 Cup of butter at room temp. Opt for organic and grass-fed whenever you can.
- VEGAN I used 1/2 Cup of Earth Balance Vegan Butter. It works every time
- 1 Tsp of vanilla extract.
- 1/2 Tsp of Apple cider vinegar.
- 1/4 Cup of Pumpkin Puree.
- 1 Cup of unbleached white flour.
- 1/2 Tsp of baking soda.
- 1 Tsp of Pumpkin Spice Mix. I will include a link to it at the bottom of the post
- ¾ Cup of dark chocolate chips.
- ½ Cup of almond milk.
- In a bowl mix all the dry ingredients together.
- In a separate bowl, start by beating the butter with the sugar until completely mixed. Then add your egg (or flax egg if you are making it vegan) and mix. You should end up with a thick sticky dough.
- Add your vinegar, vanilla extract, pumpkin puree, and mix. Now, add your dry mix to your wet and mix and fold it in slowly to avoid making a mess. You should end up with a thick cookie dough.
- Throw in your chocolate chips and mix. Cover with plastic wrap and let it rest for at least 30 minutes (Ideally an hour) in your fridge.
- Preheat your oven to 375F.
- Using your hands, form little balls of cookie dough. Place your cookie dough balls on a parchment paper covered baking sheet and, make sure you leave enough space between them (2'' is good).
- Bake for 10 mins and take out. When you take your cookies out, they should be very soft to the touch. Let them rest for 2-3 minutes. Then using a spatula, transfer them to a cooling rack and let them chill.
- To make your ganache, bring your almond milk to a simmer in a non-stick pot. Place your chocolate chips in a bowl and pour the hot almond milk on them. Let it sit for 3-4 minutes and using a whisk mix until the chocolate is dissolved and you have glossy thick ganache.
- To avoid making a mess, place your cookies on parchemin paper and using the same whisk drizzle the chocolate ganache on your cookies. There is no right or wrong way to this, just have fun with it.
- Let your chocolate cool for at least an hour (ideally 4 hours). This will allow the ganache to set, which makes for much better cookies.
- Serve and enjoy !
You don’t know how to make flax eggs? Click here.
Endlessly curious hipster
Vegan dabbler (I try !)