Healthier Gluten Free Chocolate Chip Pumpkin Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
1 cup Bob's Red Mills All Purpose Gluten Free Flour1/2 cup buckwheat flour1/2 cup sweet rice flour1/2 cup sugar1 tsp Cinnamon1 tsp baking soda1/2 tsp baking powder1/2 of a large pre-baked sweet potato or 3/4 c of pureed pumpkin1/4 cup olive oil1/4 cup unsweetened applesauce1 egg1 TBS Living Harvest/Tempt Hemp milk (or other dairy free milk... or regular, if you wish)1 tsp vanilla1 cup gluten/milk free semi-sweet chocolate chips
Preheat oven to 350.
Put the wet ingredients into a blender, and blend until mixed well. (If you are using pumpkin puree, you can skip this step and just mix it in a bowl.)
In a separate bowl, mix together the dry ingredients, except for the chips.
When both bowls are well mixed, combine, folding gently, making sure not to overwork the flour.
Once it is mixed evenly, add the chocolate chips.
Drop by heaping teaspoons onto the cookie sheet. Should make 36 cookies.
HINT: I like to since they are gluten free, and tend to crumble easily, I like to make them a dozen at a time, and put the rest in the refrigerator or freezer until we want to use them. When they come out fresh from the oven, they are the best and nearly taste like the "real thing".
Number of Servings: 36
Recipe submitted by SparkPeople user AUBREYJO.
Put the wet ingredients into a blender, and blend until mixed well. (If you are using pumpkin puree, you can skip this step and just mix it in a bowl.)
In a separate bowl, mix together the dry ingredients, except for the chips.
When both bowls are well mixed, combine, folding gently, making sure not to overwork the flour.
Once it is mixed evenly, add the chocolate chips.
Drop by heaping teaspoons onto the cookie sheet. Should make 36 cookies.
HINT: I like to since they are gluten free, and tend to crumble easily, I like to make them a dozen at a time, and put the rest in the refrigerator or freezer until we want to use them. When they come out fresh from the oven, they are the best and nearly taste like the "real thing".
Number of Servings: 36
Recipe submitted by SparkPeople user AUBREYJO.
Nutritional Info Amount Per Serving
- Calories: 92.9
- Total Fat: 3.9 g
- Cholesterol: 6.9 mg
- Sodium: 10.5 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 0.7 g
- Protein: 1.3 g
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