Feeds:
Posts
Comments

Archive for March, 2015

Can I say YUM? I got this recipe from the Gluten Free Goddess, which I greatly admire for her many creations. I have modified it to fit my needs and to streamline it for kids and adults alike. I like pumpkin chocolate chip cookies to be soft and to melt in your mouth – perhaps that is a Utah thing. In Utah we don’t wait for autumn — we eat these year round. 1 cup white rice flour 1 1/4 cups gluten free baking flour mixture 1 1/2 cups lite brown sugar 1 teaspoon baking powder 1/2 teaspoon sea salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2/3 cup pumpkin puree (canned is fine) 1/2 cup (1 stick) butter, softened (20 seconds in microwave if from the fridge) 2 tablespoons olive oil 2 eggs 1 tablespoon vanilla 1/4 cup honey 1/2-1 cup semi sweet chocolate chips     Instructions: Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a medium sized mixing bowl, whisk together the flours, sugar, leavening and spices. In a separate large bowl, combine the pumpkin puree, butter, oil, eggs, and vanilla extract. Add the dry ingredients to the wet and mix together well. Add 1/4 honey to sweeten more. Then add chocolate chips.   Bake for 15-20 minutes until cooked through. Makes 18 large cookies or two sheets. If you use an Airbake pan, make sure you keep pan level when taking out of the oven so that cookies don’t fall off. Remove cookies and parchment paper onto counter or kitchen table to cool. Use a second piece of parchment paper for the second sheet of cookies.

Advertisements

Read Full Post »