Just the Recipe Please

• 2 cups flour
• 1/2 – 3/4 cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp each cinnamon & ginger
• 1/2 tsp each nutmeg & allspice
• pinch of clove & salt
• 1 – 2 teaspoons vanilla
• 1/3 cup almond milk (room temp)
• 1/3 cup applesauce
• 1 can (15 oz) pumpkin puree

1. Combine flour, baking powder, baking soda, spices and salt.
2. Separately, combine oil, sugar, milk and vanilla.
3. Add wet mixture & pumpkin puree to dry mixture
4. Mix well.
5. Pour batter into lightly greased loaf pan
6. Bake at 350 F for 55 – 60 min.
7. Cool for 5 - 10 min.
8. Remove from pan

• 1 cup flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/3 cup chocolate chips
• 2 tbsp milk of choice, plus more if needed
• 2 tbsp oil or melted vegan butter
• 1/4 tsp pure vanilla extract

1. Combine dry ingredients (flour, baking soda, salt)
2. Stir in wet ingredients (milk, vanilla extract, oil or butter, sugars)
3. Add more milk until you get a good cookie dough texture
4. Stir in chocolate chips
5. Refrigerate dough for 2 hours.
6. Form balls of dough and put them on a baking sheet
7. Bake at 325 F for 11 minutes
8. Leave on tray to cool and firm up for 10 minutes.

Stripped down from this website. https://chocolatecoveredkatie.com/vegan-chocolate-chip-cookies-recipe/