Every fall, I get a craving for pumpkin. And well, who doesn't? Now that it's November, fall is in full force. Pumpkin coffee, pumpkin beer, and pumpkin cookies galore! Since teaching cooking classes, I have become a lot more aware of different food allergies. I have numerous students with nut, dairy and gluten allergies,. This means I always have to be on the lookout for possible allergens, and ways to eliminate them in the classroom.. But fear not, even if you have allergies you can still indulge in these pumpkin cookies! This recipe, like most I make, is easily adaptable for food allergies. This is one of my favorite recipes for dairy free tasters, as the pumpkin can act as a binder rather than an egg. I also swap butter for coconut oil, which gives these cookies a slight coconut taste as well. I have completely rid my life of white sugar, however I LOVE maple syrup. It is slightly lower on the glycemic index, meaning it won't elevate your blood sugar as much as white sugar. Sugar is still sugar however, which is why I limit my recipes to 1/2 cup, while most recipes call for an entire cup of sugar. While not the healthiest things in the world I still feel less guilty eating one or maybe three cookies. If you choose to use dairy free chocolate chips the entire recipe is dairy free, otherwise you can omit the chocolate chips. Adding the flaxseed meal gives you a little boost of fiber and healthy fats while slightly thickening the texture. These cookies came out slightly crispy on the bottom and soft and chewy on the inside, just the way I like them! Pumpkin Chocolate Chip Cookies
1 1/2 cups of gluten free flour 1 tsp pumpkin pie spice 1/2 tsp cinnamon 1/4 tsp baking powder 1/4 tsp salt 1 tbsp of flax-seed meal 1 1/2 tsp vanilla 1/2 cup of pumpkin puree 1/2 cup of coconut oil 1/2 cup of maple syrup 1/3 cup dark chocolate chips Pre-heat oven to 350. Combine flour, pumpkin pie spice, cinnamon, baking powder, salt and flax-seed meal in a bowl. In a smaller bowl, combine vanilla, pumpkin, coconut oil and maple syrup. Add wet ingredients to the dry ingredients. Add the chocolate chips and stir to combine. Cook for 8-10 minutes depending on your oven.
1 Comment
Leave a Reply. |
JennaDedicated to helping you realize your full potential. Spreading smiles and love everywhere I go. Archives
September 2016
Categories |