Pumpkin Choco-Chip Cookies
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So we were driving past Pacifica, on the coast of California, and we stopped by an abandoned pumpkin patch... filled with beautiful pumpkins!
What would you do?
Do you keep driving? Do you stop to pick up free pumpkins? Do you keep driving, then change your mind halfway down the highway and make a U-turn right, just before a police car drives by?
The latter of course! No, we did NOT get pulled over YAYYYY (close call though!) and we DID make amazing cookies from our pumpkin-y findings!
Of course, you can (and I will, in the future) use canned pumkin... but come on... homemade, free pumpkin puree. UH YEAH.
Recipe
Makes 25
1/2 cup (1 stick) Earth Balance butter
3/4 cup (50 grams) packed coconut sugar
1 teaspoon vanilla extract
6 Tablespoons pumpkin puree (not pumpkin pie filling)
1 and 1/2 cups gluten free flour (I like gluten free bisquick baking/pancake mix)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 cup semi-sweet chocolate chips
Directions:
Preheat oven to 350
Grease baking sheet (coconut oil or extra earth balance butter work great)
Mix all ingedients together until well blended.
Spoon tablespoon sized dollops of batter onto greased baking sheet
Bake for 10 minutes, cool for 10 minutes and serve!