- 2 ½ c flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp nutmeg
- 1 tsp cinnamon
- ½ c vegan shortening, margarine or butter
- 1 ½ c sugar (I often use half coconut sugar)
- ¼ c regular or soy yogurt (vanilla, plain or maple)
- 1 c canned pumpkin
- 1 tsp vanilla
- 1 c chocolate chips
Preheat the oven to 350 degrees. Put parchment paper on two cookie sheets.
In a medium bowl, combine the flour through cinnamon (all dry ingredients). Set aside.
In a large bowl, cream together your shortening/margarine/butter with the sugar until it’s light and fluffy. Beat in the yogurt and then stir in the pumpkin and vanilla.
Gradually stir the flour mixture into the creamed mixture. When all combined, add chocolate chips.
Drop by the teaspoonful onto parchment. Flatten a bit with clean fingers. Bake for 12-15 minutes. Transfer to wire racks to cool.