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Happy Halloween PB Chocolate Chip Vegan Cookies

Halloween Cookies

Halloween Cookies

These Happy Halloween Peanut Butter Chocolate Chip Cookies are moist and tender with plenty of peanut butter flavor. A hint of pumpkin in there as well. Vegan chocolate chips and fun Halloween confetti in ghost, pumpkin and black bat shapes on top. Whip up these vegan cookies in a flash and enjoy this spooky holiday weekend.

Halloween Confetti from Williams and Sonoma

Halloween Confetti from Williams Sonoma

I serve with some spooky Coconut Vanilla Lattesghost whip on top. Or maybe a hot cocoa or mocha.

Halloween Peanut Butter Chocolate Chip Cookies
vegan, makes 2 dozen

dry:
2 1/2 cups white flour
2 tsp baking powder
1/2 tsp salt

wet:
2/3 cup water
2-3 Tbsp canned pumpkin
1 tsp vanilla extract
1 cup brown sugar (break up any clumps by melting into warmed vegan butter)
1/2 cup vegan butter, melted/warmed in microwave
2 Tbsp maple or agave syrup
3/4 cup salted creamy peanut butter, room temperature

fold-in:
1/2 cup vegan chocolate chips

topping: Halloween confetti

To Make:

1. Preheat oven to 350.
2. Sift together dry ingredients. Fold in the wet ingredients. Lastly, fold in the chocolate chips and the optional egg replacer. Adjust with a few spoonfuls of flour if the dough is too sticky to hand roll into balls. Otherwise, you can chill dough in fridge or freezer for easier handling.
3. Bake cookies for 8-10 minutes at 350 degrees. Cool.

Plus for more vegan Halloween treats check out: Veganized Halloween Candy – 16 vegan recipes based on classic candy bars like Snickers, Reeses and more.

Happy Halloween

Happy Halloween!

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