Pumpkin Chocolate Chip Cookies

Indulge in the perfect pairing of Milky Plant Milk and Pumpkin Chocolate Chip Cookies - a heavenly combination!

*values are estimated and subject to change

Ingredients:

For the Milk:

• 1/3 cup almonds
• 1 tsp vanilla extract
• 1 tbsp maple syrup

• 180g all-purpose flour
• 1 1/2 tsp chai spice
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp sea salt

For the Wet Ingredients:

• 35g pumpkin puree (moisture removed)
• 30g pumpkin pulp  (after processed by Milky Plant)
• 100g white sugar of choice
• 50g brown sugar
• 120g dairy-free butter
• 1 tsp vanilla extract
• 1/3 cup dark chocolate chips

Instructions:

For the Milk:

1. Add all the ingredients to the blending compartment. Make sure not to pass the max line.
2. Fill up the water tank with clean water.
3. Press the start button and wait a couple of minutes for Milky Plant to works its magic.

For the Cookies:

1. Start by squeezing the moisture out of the pumpkin puree with paper towels. Measure it after removing the excess moisture. This step is crucial to prevent the cookies from becoming too cakey.
2. In a separate bowl, combine the dry ingredients:

• 180g all-purpose flour
• 1 1/2 tsp chai spice
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp sea salt

      3.  In a mixing bowl, cream together the following wet ingredients:

• 35g pumpkin puree (moisture-squeezed).
• 30g pumpkin pulp (after processed by Milky Plant)
• 100g white sugar
• 50g brown sugar
• 120g dairy-free butter
• 1 tsp vanilla extract

      4. Whisk the wet ingredients until well combined.
      5. Gradually add the dry mixture and the chocolate chips to the wet ingredients. Mix everything together with a spatula until you have a well-combined cookie dough.
      6. Cover the dough and chill it in the refrigerator for 30 minutes to 1 hour.
      7. Preheat your oven to 180°C (356°F).
      8. Using an ice cream scoop, scoop out portions of the cookie dough and place them on a baking tray. Slightly flatten the tops of the dough balls.
      9. Place the tray in the freezer for 15 minutes to firm up the dough.
     10. Bake the cookies in the preheated oven for 12 to 15 minutes, or until they're golden brown.
     11. Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to wire racks to cool completely.
     12. Optional: Sprinkle the cooled cookies with cinnamon sugar.
     13. Serve your delicious Cookies alongside the milk you prepared earlier. Enjoy!

Pumpkin Chocolate Chip Cookies Recipe Video