It seems impossible that a week ago we were on set up in Canada with Coco while she shot her show. We were going out to eat up there and enjoying life that was slightly less bazaar-o than Seattle. There were pretty well-stocked grocery stores (although the Canadians fascination with hoarding Toilet paper is even worse than the Americans!) We were hanging out, eating and working in close proximity with a LOT of people.
This is why we have to be EXTRA vigilant for another week to make sure that we have not brought back anything. The kids have not left the house since last Friday night (except for walks with very healthy distance from others) and Pete and I made our last store runs last weekend. If we go another week, I will feel confident that we are healthy, and while I will continue to stay home, I can have peace of mind in a major way!
While we just keep staying home, I am for sure stress baking and feeding the carb monster that lives inside me- this is why these are named COMFORT COOKIES. They do indeed bring me sugar covered comfort. 🙂
I made these a few days ago, showed them in Instagram stories, and got so many requests for the recipe. I meant to get it up yesterday, but you know, life. But here they are!!
And the beauty of these is that you can obviously swap stuff out. I used two kinds of chocolate chips (enjoy life milk chocolate) and (Lily’s dark chocolate), kosher dairy-free butterscotch chips I had around and macadamia nuts because I really like them! The magic ingredient here was the mini marshmallows that made for the most awesome caramelized chewy gooey texture! Even those were vegan! (dandies brand) if you only have big marshmallows- maybe snip them in smaller pieces with scissors? I could have also seen adding coconut or dried cranberries- YUM!
Get creative- use up stuff you have and enjoy!
- ½ cup solid coconut oil
- ½ cup cashew butter (any but butter or seed butter will do!)
- ⅓ cup pumpkin
- 1 ½ cups sugar
- 2 teaspoons vanilla
- 1 teaspoon kosher salt
- 2 cups gluten free 1:1 flour (I use Bob’s Red Mill in the blue bag)
- 1 teaspoon baking soda
- 1 cup vegan chocolate chips (i used half milk chocolate and half dark chocolate)
- ½ cup butterscotch chips (dairy free)
- ½ cup macadamia nuts
- ⅔ cup vegan mini marshmallows
- Preheat the oven to 350 degrees and prepare two sheetpans with silpats or parchment paper.
- In the bowl of a standing mixer fitted with a paddle, cream together the coconut oil, cashew butter, sugar, vanilla, pumpkin, salt and then cream together until fluffy.
- Sprinkle in the flour and mix until well combined and mix until you have a uniform thick dough. Add the chocolate and butterscotch chips, macadamia nuts and mini marshmallows and mix them in.
- Scoop the dough in fat large spoonfuls, (and you can gently flatten them a bit with the palm of your hand if you want them to be less chunky and more spread out) onto the prepared sheet pans and bake the cookies for 12 minutes at 350 degrees.
- Let the cookies cool on the sheetpan for a few minutes before removing from the pan.
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Pumpkin? Is there pumpkin in these or is that a typo in step 2?
There is pumpkin- my fault- I fixed the typo!
That is a very funny type-o in the recipe!!! But butter?!? Ha! Thanks for the giggle. We probably could all be showering a little more during our social hiatus.
lol! I fixed it- thank you AManda!
In the instructions you mention pumpkin, but it wasn’t in the list of ingredients. What is the purpose of adding it in? Moisture?
My fault Michelle! I fixed it!
Hi Heather, My daughter & I have followed you for quite awhile! We have enjoyed your positive lightness with your alternative recipe options for vegans! In light of the virus you posted Canada’s reaction to hoarding Paper products! As this was going down we were at our place in Hawaii and found that apparently Hawaii Folks hoard paper products also!!! We headed home via Arizona and found they also are obsessed with hoarding paper products!! We are home safe now in Canada and have found friends & family & strangers have come together to help each other out with acts of kindness for us that are self quarantined!! So please stop saying Canadians hoard!! That’s not fair, we need to come together and help each other out in this awful time! Hope you and your family stays healthy!
Martha- This hurts me. it was not meant to be offensive. It was a running joke amongst the Canadians with which we were living and working with every day. We could not even get enough toilet paper to support the staff on the show in the last week and it felt better to laugh about it than cry about it. I love Canada and the Canadian culture and have very openly said so at every opportunity over the last 2 years of living there part-time. I don’t have a negative thing to say about Canadians. So please don’t take joking as anything other than that. Obviously there is hoarding happening in every corner of the United States and other parts of the world. I spend all of my time trying to help people from all over, not just the United States, that come to my site for the type of help and support I can give them- for free. That is my act of kindness that I can share. I hope you stay safe and healthy too, but please, give people some grace room to not be so serious at every moment. Some of us need a little levity to get through.
In the written instructions you mention pumpkin but it is not one of the listed ingredients. What’s the deal? is there pumpkin in these cookies or was it a copy/paste from a different recipe?
Sorry mary- I had a typo and I fixed it. There is pumpkin.
It’s 1/12 CUPS sugar I presume? Also – nut butter instead of but butter 🙂 Thanks for this! Making now!
LOL!!! fixing now
yes! Sorry! I just fixed!
Thank you for this comfort cookie recipe!! Is that 1 1/2 cups of sugar?
YES! sorry there were a bunch of typos- I just fixed them.
I still don’t see how much pumpkin this recipe calls for?
Amazingly when I edited this it didn’t save ♀️
Hi Heather,
I am still not seeing the addition of the pumpkin to the ingredient list. Did I miss it somewhere?
Thanks!
These cookies are amazing! So are all of the other recipes we make of yours. Thank you so much for sharing all that you do.
Thank you so much Gillian- much appreciated 🙂
Hi Heather, is there a canned pumpkin that you recommend?
Heather- these cookies are LIFE CHANGING!! By far our favorite gluten-free vegan cookies. We omit the nuts and butterscotch chips and use sunbutter instead of cashew butter- so, so good. We’re all obsessed. Thank you!!!
I am so excited to hear that Beth!!! YAY!! I love how versatile this recipe is- I bet you will find lots of new ways to use whatever you have around!
These are fabulous cookies! I made them for the second time today and noticed that the baking soda is omitted from the instructions. So, for any new bakers that might not notice, add it with the flour 🙂