It's that time of year! If you don't have food allergies, just use a real egg and 2 sticks of real butter. Either way, these are delicious, especially when you eat TWO of them sandwiched around some vanilla (soy) ice cream dusted with cinnamon!
1 c. (2 sticks) non-dairy margarine or buttery sticks, slightly softened
1 scant cup white sugar
2 cups packed dark brown sugar
1 egg (replacer equivalent)
2 tsp. vanilla
1/2 c. applesauce
3.5 c. unbleached all-purpose flour
2 c. old-fashioned oats
2 t. baking soda
3 t. cinnamon
1 t. salt
1/2 t. ground cloves
one 15-oz can pumpkin
1 c. chocolate chips (Wegman's semi-sweet are dairy-free)
Beat together at medium speed: butter, sugars, egg, vanilla, then add in applesauce.
Whisk together dry ingredients in a separate bowl.
Alternate adding dry ingredients and pumpkin into mixing bowl, beating at low speed.
Stir in chocolate chips.
Use an ice cream scoop to drop onto baking sheet lined in parchment paper, leaving 2 inches between scoops.
Bake at 350 degrees for 18 - 20 minutes. Makes about 4 dozen cookies.