Tuesday, September 25, 2012

{Allergy Free} Pumpkin Chocolate Chip Cookies

These were a hit with the kids and a new take on chocolate chip cookies for fall.  The cookies are best when served warm so you may need to re-warm them.



Pumpkin Chocolate Chip Cookies

1 cup flour blend
1 teaspoon xanthan 
1/4 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/8 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar
2 Tablespoons butter, melted
1 1/2 teaspoons egg replacer whisked with 2 Tablespoons rice milk
5 Tablespoons pumpkin puree
1 teaspoon vanilla extract
1/2 cup Enjoy Life mini chocolate chips

In one bowl, combine first 5 ingredients.
In mixing bowl, beat sugars through vanilla.
Add dry ingredients to wet ingredients and mix well.
Fold in chocolate chips.
Drop by Tablespoon full onto parchment lined cookie sheets.
Bake at 350 for 12 minutes or until cookies slightly crack.  The cookies should still look shiny.  (Don't make the mistake I made and overbake them or you will have one super crunchy cookie.)
Cool on cookie sheets for 10 minutes and then remove to wire rack.

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