1/2 cup turbinado sugar
1 cup evaporated cane juice
2 teaspoons vanilla
3/4 cups canola or vegetable oil
1 cup pumpkin puree
1/2 cup soymilk
2 tablespoons tapioca flour
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 cup vegan chocolate chips
Preheat your oven to 350 degrees and oil two cookie sheets or line them with parchment paper.
Combine sugars with liquid ingredients and pumpkin until dissolved. Add the tapioca, baking powder and soda, salt, and spices and mix well. Slowly add flour as you mix. This is easier in a standing mixer.
Your dough should be shiny, thick, and sticky but not stiff and unscoopable. It should try sticking to your fingers when you touch it, but should also resist and stretch slightly. If you think your dough is too wet, add a couple more tablespoons of flour. When you have reached the proper consistency, add your chocolate chips and fold. Do not overmix!
Scoop heaping tablespoons of dough onto your cookie sheets, providing enough space for them to spread slightly. I baked them six cookies per sheet at a time and used one spoon to scoop and another to scrape the dough off the other. Use your spoons or fingers to shape the dollops of dough into round shapes.
Bake for 10-12 minutes. Let cool for five minutes before transferring to a wire rack and allowing to cool completely.
Makes 24-30 cookies, depending on the size of your dollops!
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