Being that yesterday was the first day of fall, doesn’t it just make sense to have one of my favorite fall recipes on the blog today. I have been looking forward to this recipe for weeks. This recipe is 3 years in the making. 3 years of testing failing & just returning to our tried & true, but expensive, allergen free cookies. But, I FINALLY got it. After years of bitter, burnt, too thick, too thin, too doughy, too rich, blah recipes…finally one that worked & was devoured by my family [& me…because I am by far my toughest critic].
These cookies are like soft little pillows of pumpkiny goodness. It took a lot of self-control not to eat an entire baking sheet of them when they first came out the oven. There’s a little spice from the nutmeg & cinnamon, just enough to really taste the pumpkin. The chocolate & pumpkin pair perfectly together too. Sweet, but a little savory too. Plus they are free from many major allergens & are gluten free…plus this recipe makes 5 dozen cookies. They actually lasted for 4 whole days in our house. But today….I need to make more. So as you read this, just know that is what I am doing, lol!
2.5 c Gluten Free 1:1 Flour
3 tsp baking powder
1 tsp sea salt
1 c vegan butter, room temp (Earth Balance- Soy Free)
3/4 c organic sugar
3/4 c light brown sugar, packed
1 tsp vanilla
2 flax eggs (2 tble flax meal, 6 tble water)
1/2 c pumpkin
1/4 tsp nutmeg
1/2 tsp cinnamon
1 bag allergen-free mini chocolate chips (Enjoy Life)
In a small bowl combine flour, baking powder, & salt & mix with fork or finger to ensure mixture is combine.
In large bowl, add sugars, vanilla, & flax eggs) & mix on low until combine.
Add remaining ingredients, except chocolate chips. Mix on low/med until combine.
Scape down side of the bowl with spatula & add 1/3 of the flour mixture.
Mix on low until ingredients are combine, follow with another 1/3, mix & then remaining mixture – you may need to turn mixture up to high depending on mixer-
Scrap down sides of the bowl, add chocolate chips, & mix till chips are incorporated through out the batter.
Set in fridge for 20-30 minutes to allow batter to set back up.
Preheat oven to 375
Using a 1 inch cookie scoop, level off scoop & drop cookies on to greased baking sheet. (This batter does not spread much)
Bake on middle rack for 9-12 minutes (always start with 9 & work your way up if you need to- batter also does not brown much, if they start to brown remove them)
Allow them to cool for 2-3 minutes before transferring to a baking rack.
Store in air tight container when completely cooled.
*c= cup/tsp= teaspoon/tble= tablespoon