Chewy Pumpkin Cookies

Usually I am a die hard chocolate chip cookie fan but in the fall I love the flavor of pumpkin.  To me it's just an added bonus that pumpkin is also good for you.  I think it's even better for you when paired with chocolate! I adapted this from a recipe on Have Cake, Will Travel.

Chewy Pumpkin Cookies (Yields 12 large cookies)

1 C. Whole Wheat Pastry Flour
1 C. Ground Oats (oats ground up in a food processor)
1 1/2 t. Ground Cinnamon
2 T. Arrowroot Powder (heaping, very heaping)
1/2 t. Sea Salt
1 t. baking powder
1/2 C. Vegan Butter (or vegetable shortening)
1 C. Palm Sugar (other other vegan granulated sugar)
1/2 C. Honey (or other vegan sweetener)
3/4 C. Pumpkin Puree (be generous)
2 t. Vanilla Extract
1 C. Chocolate chips (you can put in slightly less if you don't like as much chocolate)

1. In a large bowl cream together the sweeteners and the butter or shortening with a mixer.  Add in the vanilla and pumpkin until combined. 

2. Mix together the dry ingredients in a separate bowl.  Fold them into the wet ingredients and mix until combined.  Add the chocolate chips and stir again.

3.  Using a spoon place dollops of cookie dough on a greased cookie sheet and shape them how you would like them.  They wont rise much so flatten them a little.  Put in the fridge until dough is chilled.

4. Preaheat oven to 350F and bake for 17 minutes or until golden brown on the edges.  It may be hard to tell if they are done but a good way to check is to look at the bottoms.  Nicely browned bottoms mean they are done :)

Notes: Baking these too long will cause them to dry out.  If you don't want to bake all the dough you can always freeze some in cookie shaped discs for later!  Store in a sealed container on the counter.