I’ve been sitting on this review for a few weeks. I made these cookies at the beginning of Vegan MoFo but now, I can assure you, they’re all gone.
I actually had 1 cup of pumpkin purée so I decided to double the recipe. I was very patient and let the dough chill for several hours before baking 6 cookies. I left the rest of the dough in the fridge and baked the rest the next night. My original intention was to freeze the dough in cookie shapes to bake as needed (you know, to avoid the pressure of eating the all of them). But I decided to try freezing the already-baked cookies for convenience.
It worked out: whenever I wanted a cookie, I’d take it out of the freezer bag, and toast it in the toaster oven like bread. After toasting, I let the cookie sit a minute longer in the warm oven to let it firm up again. It was yummy; crisp on the outside and chewy on the inside. Just like the recipe says.
Those look good. It made me smile when I read about your method for not having the pressure to eat them all! I don’t think it’d work out for me if I just froze baked cookies… I think I might just eat them while frozen, although it’s getting colder here these days. I might try though to freeze some of them and then bake them…. we rarely get to keep a dessert much longer than 24 hours here… we’re that bad.
I think they lasted a week.
Before the start of vegan mofo, I was thinking I’d make a lot of desserts. In the end, I didn’t and I’m trying to be good with the stuff I did make. The Wafletorte is down to 2 pieces and I have about half the ganache left (I eat about a spoon a day).