These soft & moist cookies are to die for, ESPECIALLY when you pair it with a cup of coffee ☕️
2 cups whole wheat flour
4 tsp baking powder
2 tsp instant coffee
½ tsp salt
2 cup canned pumpkin
½ cup plant milk of choice (soy, almond, etc.)
1 tsp coffee extract
½ cup maple syrup
1 tsp vanilla extract
1 cup dairy-free chocolate chips
With the rack in the middle position, preheat the oven to 190 °C (375 °F).
Line two or three baking sheets with parchment paper.
In a bowl, combine the flour, baking soda, and salt. Set aside.
In another bowl, combine the butter, brown sugar, and sugar with a wooden spoon. Add the eggs and stir until smooth. Stir in the dry ingredients and chocolate. Cover and refrigerate for 1 hour.
With an ice cream scoop, shape each cookie with 45 ml (3 tablespoons) of dough. Place five to six balls of dough on each sheet.
Bake for 8 to 9 minutes or until lightly browned all around. They will still be very soft in the centre. Cool completely on the baking sheet.