Allergen free Pumpkin Chocolate Chip Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
Ingredients: 3 cups gluten-free oat flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup canned pumpkin 1/2 teaspoon baking powder 3/4 cup canola oil 1 1/2 cups granulated sugar 1 tablespoon vanilla 2 cups allergen-free chocolate chips (like Enjoy Life brand)
Preparation:
Preheat oven to 375
In a medium bowl, combine oat flour, baking soda and salt.
In a large bowl, combine pumpkin with baking powder.
Add oil, sugar and vanilla to pumpkin mixture. Combine well.
Mix dry ingredients into wet.
Mix in chocolate chips.
Drop by the tablespoon onto ungreased cookie sheets (or cookie sheets lined with parchment paper).
Bake 12-15 minutes or until golden.
Let cookies rest on cookie sheets for a minute or two and then transfer to cooling racks.
Serving Size: makes 48 cookies
Preheat oven to 375
In a medium bowl, combine oat flour, baking soda and salt.
In a large bowl, combine pumpkin with baking powder.
Add oil, sugar and vanilla to pumpkin mixture. Combine well.
Mix dry ingredients into wet.
Mix in chocolate chips.
Drop by the tablespoon onto ungreased cookie sheets (or cookie sheets lined with parchment paper).
Bake 12-15 minutes or until golden.
Let cookies rest on cookie sheets for a minute or two and then transfer to cooling racks.
Serving Size: makes 48 cookies
Nutritional Info Amount Per Serving
- Calories: 87.9
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 48.5 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 0.9 g
- Protein: 1.4 g
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