Quels sont mes marques de chocolats sans produits laitiers favoris?

Name: Pumpkin and Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Yield: 10 to 12 cookies
Cuisine: Québécoise
Ingredients: 1/2 cup (125 ml) melted vegan butter, at room temperature; 1/2 cup (125 g) pumpkin purée; 1 large egg; 3/4 cup (160 g) coconut or brown sugar; 2 teaspoons (10 ml) vanilla; 2 cups (280 g) flour; 1 1/2 c. teaspoon (7.5 ml) baking soda; 1/2 teaspoon (2.5 ml) baking powder; 1/2 teaspoon (2.5 ml) cinnamon; 1 1/2 c. teaspoon (7.5 ml) pumpkin pie spice; 1/4 teaspoon (1.25 ml) salt; 1 cup (180 g) dairy-free chocolate chips

Desserts

Pumpkin and Chocolate Chip Cookies

These cookies are extra cozy thanks to the pumpkin puree and comforting spices. They’re really moist and just sweet enough! This is THE cookie recipe to try this fall!

Servings: 10 to 12 cookies
Preparation time: 10 minutes
Cooking time: 10 minutes

See the recipe

Frequently asked questions

J’aime beaucoup les morceaux de chocolat mi-sucré de Enjoy Life et les barres de chocolats noirs Camino. Sinon, j’ai récemment découvert les pastilles de chocolat noir de Chocolats Favoris.

Ingredients

1/2 cup (125 ml) melted vegan butter, at room temperature
1/2 cup (125 g) pumpkin purée
1 large egg
3/4 cup (160 g) coconut or brown sugar
2 teaspoons (10 ml) vanilla
2 cups (280 g) flour
1 1/2 c. teaspoon (7.5 ml) baking soda
1/2 teaspoon (2.5 ml) baking powder
1/2 teaspoon (2.5 ml) cinnamon
1 1/2 c. teaspoon (7.5 ml) pumpkin pie spice
1/4 teaspoon (1.25 ml) salt
1 cup (180 g) dairy-free chocolate chips

NOUVEAUTÉ!

La planche à découper

Notre planche à découper en bois de cerisier est un plaisir à regarder et à utiliser. Robuste, élégante et profondément satisfaisante au quotidien, elle est fabriquée à la main au Canada à partir d’un superbe bois de cerisier. Chaque planche est unique et développe une couleur plus riche avec le temps. Elle passe naturellement de la cuisine à la table : pour servir, partager, rassembler et cuisiner, jour après jour.

Magasiner

Preparation

Preheat oven to 375°F and place rack in center. Line a baking sheet with parchment paper.
In a large bowl, vigorously whisk together margarine, pumpkin puree, egg, sugar and vanilla. Stir in remaining dry ingredients with a spatula. Fold in the chocolate chips with a spatula.
Using your hands or a small ice-cream scoop, form dough into balls of about 3 tbsp (45 ml) and place them on the baking sheet, leaving a space between each one. Lightly crush the cookies.
Bake for 10 minutes. If the cookies don’t look fully cooked in the middle, it’s important not to continue baking. We want to keep the middle soft. Leave to cool on the baking sheet for 10 to 15 minutes.