Tuesday, January 6, 2015

{Allergy Free} Pumpkin Oatmeal Chocolate Chip Cookies

These are wonderful, chewy, moist cinnamon chocolate cookies. The pumpkin flavor is not very pronounced but the combination of cinnamon and nutmeg are yummy with the chocolate-especially when the cookies are still warm!

We decided to have a family movie night and we needed something to snack on during our show. Even though it was almost 60 degrees during the day, it was still fun to pretend that it's winter and time for some spiced-filled treats. I'm embarrassed to say that we ate an entire plateful of cookies!

Pumpkin Oatmeal Chocolate Chip Cookies

2 1/2 cups flour blend
1 1/2 cups quick oats
3/4 tsp xanthan gum
1 tsp baking soda
3/4 tsp salt
1 3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 cup Earth Balance Soy Free
1 1/3 cups packed brown sugar
2/3 cup sugar
1 1/2 tsp earth replacer whisked with 2 T rice milk
1 tsp vanilla extract
1 1/4 cups canned pumpkin puree
1 bag Enjoy Life chocolate chips

Stir together flour blend through ginger in large bowl.
In the mixing bowl, beat Earth Balance, brown sugar, and regular sugar until creamy. Scrape down the sides of the bowl.
Add the egg replacer mixture and vanilla and blend well.
Then add the pumpkin and blend well.
Gently fold in the dry ingredients into the wet mixture.
Fold in chocolate chips.
Let batter rest for 10 minutes to let oats absorb moisture.
Drop by heaping tablespoonfuls on a parchment lined baking sheet.
Bake at 350 for 12 minutes.
Let cool on cookie sheet for 5 minutes and then let cool on a wire rack.

1 comment:

Carol said...

I can totally understand how you could eat the whole plate of cookies, they look amazing! I love the combination of chocolate, cinnamon, and nutmeg together, that sounds delicious. :)

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