Double Nuts Chocolate Chips Cookies

Back with another cookie recipe as am filling up the cookie-parcels 😁

Tomorrow I get to pick up my gingerbread house (we won the competition 💃) and that is a perfect time to deliver the cookie-parcels too, right after. One stone two birds 😉 Wait…is it one paddle two islands? I don’t remember anymore 😁

I tweaked my pumpkin chocolate chip cookies recipe the other day and came up with these double nuts choc chips cookies. Texture is different, flavor is awesome and I like these better to be honest.

Try both and see which you like best 😉

Ingredients

• 2 1/4 c cake & pastry flour
• 1 tsp baking soda
• a pinch of salt
• 1/4 c PB2 (peanut butter powder)
• 1/2 c vegan margarine
• 1/4 c sugar
• 1/4 c fancy molasses
• 1/3 c pumpkin puree (250 g roasted pumpkin, puree immediately while still hot, no water added, use only 1/3 c)
• 1/2 tsp vanilla essence
• 1/2 c dairy free choc chips
• 1/3 c roughly chopped cashew

How To

• Mix flour, soda, salt, PB2 in a bowl
• Cream margarine and sugar, then beat in molasses
• Mix in dry ingredients a little at a time
• Fold in choc chips and cashew

• Preheat oven 375 F
• Drop dough per 2 tbsp, press with a fork to flatten

• Bake for 9 mins, cool on rack

Take my word, so so good. But I made them, so I am biased 😂