8 to 10 cookies | Prep: 15 to 20 minutes | Cook: 15 to 17 minutes at 190°C
Ingredients
- 115g Half & half flour
- 70g Brown sugar
- 50g Cooked Squash (Either butternut or Hokkaido squash)
- 50g Plant milk
- 100g Melted vegan butter
- 3g Cinnamon
- 2g Baking Soda
- 1g Salt
- 100g Chocolate chips
- 50g Pecan nuts or Walnuts
Instructions
- Preheat oven to 190°C. Line a large baking sheet with parchment paper; set aside.
- Mix the plant milk and squash in your blender until smooth then set aside.
- In a bowl, combine the flour, sugar, baking soda, cinnamon and salt; whisk well to combine.
- Melt the vegan butter in a bain-marie.
- Add all wet ingredients into the dry mixture and whisk until ingredients are well combined. The batter should be a little more consistent than cake batter. Add 60g of chocolate chips and all nuts then combine with a wooden spoon or a spatula.
- Scoop the dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 15 to 17 minutes, or until the edges are golden and the centers have set. Add remaining 40g of chocolate chips on top of warm cookies.
- Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack or plate.
