Ingredients:(for 18-24 cookies)
- 105 g soft vegan margarine
- 75 g Sweet Nature Brown Cane Sugar
- 25 g sugar
- 1 pck. vanilla sugar
- 85 g pumpkin purée
- 190 g Küchenmeister Spelt Flour T630
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- 1.5 tsp. cinnamon
- 1/4 tsp. ground nutmeg
- 90 g vegan chocolate (cut into chunks)
Mix together the margarine, sugar, vanilla and pumpkin purée until smooth. Combine together the flour, salt, baking powder, cinnamon and nutmeg. Fold the dry ingredients into the wet ingredients. Now fold in the chocolate chips. Cover the dough with cling film and refrigerate for 30 minutes.
Preheat the oven (conventional 175°C / fan 155°C). Line two baking sheets with parchment paper.
Using your hands form the cookie dough into balls and place on the baking sheets. Using a fork, gently flatten the cookies. Bake the trays, one after another, for roughly 15 minutes. Remove the cookies from the oven, cool briefly on the baking sheets, before transferring to a wire rack to cool completely.