Here is a follow-up to last week's breakfast cookies. These are also vegan. However, they only involve ingredients that reside in my kitchen (except the chocolate). So I can make them without going into the other room (not that there are really other rooms when your house is 800-square feet). They also use a whole can of pumpkin, which is more convenient. They don't have peanut butter (so they are easier to measure out) or oatmeal, so they are more cake-y -- you might like this more or less that the other kind (in other words, one of my constituents likes them more and one likes them less, a lot less).
Ingredients:
1 regular size can pumpkin
1 c canola oil
1 c sugar
3 c flour (or slightly less if using whole wheat, a combo would also be tasty)
1 c mini chocolate chips
1 t salt
2 t cinnamon
Mix everything together in a bowl and bake at 350 degrees for 25 mins (if you make 15 big ones like I did).
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