Pumpkin Chocolate Chip Cookies
Gluten-free, vegan, and allergy-friendly! Also DELICIOUS.
INGREDIENTS:
2 cups pureed pumpkin (1 15 oz. can is fine)
1/2 c sugar
1/4 c molasses
2 c rolled oats
1 c flour *substitute gf flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
***for the spices, a pumpkin spice mix would be amazing
1/2 c raisins *OPTIONAL--I say GROSS.
1 c chocolate chips/chunks of your choice
DIRECTIONS:
Preheat oven to 375.
Mix pumpkin, sugar, and molasses together.
In small bowl, combine oats, flour, spices, and baking soda.
Mix together with pumpkin and sugar. Mix in chocolate and/or raisins.
Drop by spoonful on greased cookie sheet. (I sprinkled a little kosher salt on top–highly recommend)
Bake 11/13 minutes.
NOTES:
I was really impressed with these as they stuck together super well despite the lack of egg and they came out nice and chewy.
I think the bake time was a little longer than written? Just watch for your desired level of chewy.
And the batter was so good we ended up cooking a tray-full of the batter then eating the rest straight out of the mixing bowl over the course of a couple days.
