Ingredients
- 1 cup flour
- ½ cup millet flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon powder
- ⅛ tsp ground ginger
- ⅛ tsp ground cloves
- ½ tsp salt
- ½ cup vegan butter
- 1 tbsp molasses
- ¼ cup pumpkin puree
- 2 tbsp slightly boiled chickpea brine
- 1 cup brown sugar
- 1 cup chopped dark chocolate
Instructions
- Mix all the dry ingredients together. Mix the butter and sugar well. Add in the rest of the wet ingredients. Mix the wet into the dry well. Fold the chocolate chips in. Place batter into the fridge for an hour.
- Preheat the oven to 350ºF/180ºC. Remove batter from the fridge and, using an ice cream scooper, scoop batter onto tray. Cook for 10 minutes for soft cookies, 11.5 minutes for crispy cookies. As soon as you remove the tray, smack it on the counter a few times.
Notes
Find more of Sarah’s recipes on @sculptedkitchen.
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