Ingredients
Ingredients (use vegan versions):
- 1 cup non-hydrogenated vegetable shortening
- 1 cup vegan sugar
- 1 can pumpkin
- Ener-G vegan egg replacer - 1 egg equivalent
- 2 cups white flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup non-dairy chocolate chips
Cream (mix thoroughly by hand) shortening, sugar, and pumpkin. Add egg replacer, mix by hand. Sift in dry ingredients and mix again thoroughly.
Drop heaping spoonfuls onto lightly oiled baking sheet. Bake approx. 30 minutes @375 degrees Fahrenheit. When done, let cool, then sit on paper towels to dry.
Enjoy! These cookies stay moist indefinitely!
Serves: Approx. 18 Cookies
Preparation time: 20 Minutes