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Pumpkin Spice Honey Cookies

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Ingredients
  

  • 1/2 cup Earth Balance buttery spread at room temperature
  • 3/4 cup light brown sugar
  • 1/2 banana egg substitute
  • 1/4 cup clover honey
  • 2 tablespoons pumpkin pie spice
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons corn starch
  • 1 teaspoon baking soda
  • pinch salt

Instructions
 

  • Cream butter and sugar with an electric mixer. Add in banana and beat until well-creamed (~8 minutes).
  • Add honey, pumpkin pie spice, and vanilla. Beat until well combined. Scrape down sides of the container as needed.
  • Add dry materials (flour, cornstarch, baking soda, salt) and mix until combined (~1 minute).
  • Scoop cookies out onto a baking pan with parchment paper on it. Use a tablespoon to measure the size of each cookie. Place cookie dough balls 1.5 inch apart from one another. This makes about 25 cookies. Cover cookies on the baking sheet with cling wrap, and put the baking sheet with the cookies into the freezer for about 1 hour.
  • Preheat oven to 350F. Transfer cookies to refrigerator while oven preheats. Bake for 12 minutes, until the edges and tops are set. Let cookies rest at room temperature for 5 minutes after baking, to finish the firming and cooking process. Meanwhile press cookies down a little with your hand (or a spatula) to flatten them out. You can also do this flattening step earlier, before baking.
  • Serve!

Notes

Cookies can be stored in an airtight container at room temperature for up to one week, or in a freezer for up to four months. You can store unbaked cookie dough in the refrigerator for up to 5 days, in an airtight container.