Pumpkin chocolate chip cookies
A gluten-free, dairy-free cookie that takes all the fall flavors of pumpkin and chocolate and combines them into deliciousness in every bite!
I was challenged recently to come up with a pumpkin spice chocolate chip cookie – and here’s the result. I toyed with a few ideas of what I could use as a base, and remembered my soft molasses cookie recipe (see here). This is a really nice and chewy cookie, and I thought I could adapt it using pumpkin puree instead of the molasses and applesauce, and make it even more natural by using coconut oil instead of vegetable shortening.
I took them out of the oven (after sampling some of the dough prior to entering), and they smelt divine. My family loved them. My neighbors loved them. The person who challenged me originally (that’s you Bethani!), loved them as well. And you will too. Trust me!
- 1/2 cup coconut oil
- 1/2 cup raw sugar
- 1/2 cup pumpkin puree
- 1/2 cup almond milk
- 1 tsp apple cider vinegar
- 1 1/2 cups gluten-free flour blend
- 1 tsp baking soda
- 1 tbs pumpkin pie spice
- Preheat oven to 350F.
- Add vinegar to almond milk and set aside to sour.
- Mix together the coconut oil, sugar and pumpkin puree until creamy. Add in the almond milk/vinegar mixture and mix thoroughly.
- Combine the dry ingredients in a separate bowl and gradually add to the wet ingredients. Mix for 1 minute until combined well.
- Place by rounded tablespoon on an UNGREASED cookie sheet.
- Bake for 12 minutes. Allow to cool on sheet prior to moving to a sealed container.