![]() In fact many of my friends have told me these are the best cookies I’ve ever baked. REALLY! The best part of this recipe is that these cookies taste so much like traditional chocolate chip cookies, no one even knows they’re vegan. ![]() Because these are the most wonderful vegan chocolate chip cookies ever. Nutrition Information Serving size: 1/3 of recipe Calories: 472 Fat: 18.8 g Saturated fat: 4.5 g Carbohydrates: 69 g Sugar: 25 g Sodium: 88 mg Fiber: 7.8 g Protein: 9.And guess what? After exactly 7 recipes fails, I did it!!! And it was worth the work, you guys. *Nutrition information is a rough estimate for 1 of 3 servings with pecans, but without coconut whipped cream or additional pumpkin butter. *If using pumpkin puree instead of pumpkin butter, simply add more pumpkin pie spice, cinnamon, and sweetener to taste! Use this recipe as a guide. Notes *If using rolled oats instead of steel cut, follow instructions as written, however make these three changes: 1) reduce cooking time to 5-7 minutes (instead of 15-20), 2) only lower the heat to medium (instead of low) to cook more rapidly, and 3) instead of covering oats, leave uncovered and stir occasionally to prevent sticking. Reheat in the microwave, or in a small saucepan over medium heat until warm, adding more water or almond milk if too dry. Store leftovers (separate) covered in the refrigerator for 2-3 days. Ground cinnamon makes a colorful garnish.
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