Pumpkin Chocolate Chip Cookies

These taste just like Thanksgiving.  What does Thanksgiving taste like?  Cinnamon, ginger, cloves, and nutmeg.  I don’t have much to say about these.  Just try them if you are jealous of everyone else’s Thanksgiving sweets :-).

 

Ingredients:

1/2 c. coconut oil

1/2 c. butter (I used SmartBalance)

1 c. white sugar

1 c. brown sugar

2 eggs (I used 2 flax eggs which means 2 T. golden flaxseed meal mixed with 6 T. water)

1 tsp vanilla

1 c. canned pumpkin puree

3 c. flour (I used: 1 c. oat flour, 1 c. brown rice flour, 1/2 c. potato starch, 1/4 c. tapioca starch, 1/4 c. millet, 1/2 tsp xanthan gum)

2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1 c. mini-chocolate chips (I used Enjoy Life)

 

Directions:

Preheat oven to 350 degrees.  Pre-mix flax eggs.  In a large bowl, blend coconut oil and butter.  Add in sugars and stir well.   Stir in flax eggs, vanilla, and pumpkin puree and stir well.  In a medium bowl, combine flours together and add all dry ingredients except chocolate chips.  Add dry ingredients to wet and mix well.  Add chocolate chips at the end and stir in.  I refrigerated my dough for about 10-15 minutes.  An hour would have been better but I was in a hurry :-).  I would do so especially if your house is warm.  Drop batter by Tablespoons onto parchment paper-lined baking sheets.  Bake for 15-20 minutes at 350 degrees.  You really do want to bake it that long.  I thought mine looked fine at 12 minutes this time so I took them out early.  They were fine that day, but the next day they were super duper moist and were acting a little underbaked.  Don’t take them out too early and you’ll be fine :-).

Original recipe:  http://www.foodnetwork.com/recipes/pumpkin-chocolate-chip-cookies-recipe.html

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Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too.

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