I can’t imagine why anyone would hate a chocolate chip cookie.
Being MY FAVORITE COOKIE IN THE ENTIRE UNIVERSE, I would surely throw bows to defend this delicious holiday staple. Yup. Me and the cookie, we tight like that.
Related: Chocolate Chip Pumpkin Muffins!
Because there’s something so PERFECT about the classic cookie- maybe it’s the balance between chocolate and cookie. Maybe it’s the chewiness or even the perfect *crunch* you get when you bake them juuuussst right. Or, perhaps it’s the endless brainwashing of Tollhouse commercials I endured during the holidays as a kid.
Either way, I’m a die-hard choco chip cookie fan, and I will be until I bite the dust….cookie dust that is.
About the only thing that can make a chocolate chip cookie better though? PUMPKIN.
YES. Pumpkin! Because pumpkin flavored ANYTHING is my other lusty lover, it only makes sense to get jiggy with it and have a three way (don’t judge me).
But, in all honesty, pumpkin brings a lot more than just added flavor to the mix. Pumpkin is also a great source of protein, vitamin-A, vitamin-C, and vitamin-E, which adds a health punch to something that is essentially a sugar ball.
Speaking of health, I’ve also wanted to make a batch of CCC’s without butter (even vegan butter), to make it better on the health scale. While it’s nice that dairy-free butter exists, it’s not something that should be treated as a “health food” in my opinion, and it can be relied on too much during the holiday season.
I’ve heard of using coconut oil as a substitute, but wasn’t sure about how they would turn out. I was afraid of making the cookies taste more like coconut than cookies. Not that there’s anything wrong with coconut flavored delights, buuuuuut…you get what I mean.
Recently, a friend of my hubby’s gifted us with a plate of cookies that were AH-MAZING, and lo and behold: they used coconut oil instead of butter (and I couldn’t even tell!). I was sold right there- CO is the PERFECT substitute for butter in CCC’s (say that three times fast)!
I asked for the recipe, and was not surprised to find that the cookie trail led back to “Vegan Housewives”, a collaborative vegan blog (and one that I contributed to a few years ago). You can find the original recipe of these cookies here.
But for all you pumpkin lovers out there, read below for my personal tweaks:)
After getting in the kitchen and adding a few extra ingredients, like pumpkin, pie spice, and cinnamon, I confirmed what I already knew was true- that pumpkin, coconut, and chocolate are the three kings of the baking world.
To celebrate Halloween the healthy way, I suggest making up a batch of these instead of stuffing your face with trans fats…but that’s just me.
Regardless, I hope you get a chance to make a few…hundred. I promise I won’t tell.