Dark brown sugar will give you a deeper molasses flavor which goes so well with seasonal pumpkin! You can use Swerve to make these sugar-free or whatever your go-to sweetener is! Dark Brown Sugar Sweetener: You can use dark or light brown sugar here.Add an extra dose of baking soda and baking powder to the mix too! I like to use baking-specific blends as they tend to be lighter and airier for "cakey" things. Gluten-Free Baking Flour + Baking Soda + Baking Powder: Use your favorite gluten-free baking or all-purpose flour blend.Allergy-free ( Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Coconut-Free, Corn-Free).These cookies are super soft, super cakey, just like a muffin top! They're healthy enough for a special seasonal breakfast treat, plus they're: There's good, there's bad, and then there's 100% delicious! These perfect pumpkin cookies are that 100%! Some like their chocolate chip cookies crunchy, some like them chewy, and others like them soft and cakey. When you're developing a recipe from scratch, you go in with an initial plan and typically end up with something unexpected. Like personal soft pumpkin muffin tops loaded with melty chocolate chips! These soft pumpkin chocolate chip cookies are going to be a seasonal staple in your house! When the leaves start to change and the chill in the air is still semi-bearable, there's only one thing on everyone's mind.PUMPKIN! I love a good pumpkin spice cookie, but to make it even better, let's add chocolate chips! Stir in chocolate chips and drop with a cookie scooper onto prepared baking sheet.īake 12-14 minutes or until lightly brown.These Vegan Pumpkin Chocolate Chip Cookies are super soft, loaded with pumpkin, and dairy-free dark chocolate chips! These healthy, gluten-free, and allergy-free pumpkin cookies are so easy to make, subtly sweet and flavored with cozy pumpkin spice! These cake-like cookies only take 10 minutes to bake and will be a favorite all season long! Add to shortening mixture and combine until creamy. In a separate medium bowl combine the flour, baking soda and salt with a wire whisk. In a mixer fitted with the paddle attachment combine the shortening, brown sugar, granulated sugar, vanilla and applesauce. Preheat oven to 375 degrees and line a baking sheet with parchment paper. But creating a delicious and successful recipe that ALL children can share and enjoy together is the best treat of all. Food allergies can be isolating for the child who suffers them. My taste testers are not only my children, but the children on my block who have a keen sense of what’s yummy and what’s not. But when I finally came up with the right ingredients and measurements it was obvious I had found what I was looking for… The Best DAIRY, EGG and NUT Free Chocolate Chip Cookie I have ever tasted. I worked on this recipe alone for two months. It had to be decadent, slightly chewy, perfectly shaped and aesthetically pleasing to the senses. I soon realized that I had to create one that satisfied all my favorite traits in a cookie. My search for the best chocolate chip cookie ultimately failed nothing measured up to a “typical” tasting cookie. Moms of food allergic children know that most treats don’t always taste like others made with full butter, cream or eggs. They’re easy to make and taste like the real deal. I have my jar stocked with these delicious cookies most days of the week. I have four kids, and if you are a parent you know that chocolate chip is the true standby cookie. But now that we’re back on track I am excited to share one of my all time favorite cookie recipes…the chocolate chip. Technical problems combined with a couple of crazy weeks caused me to not post as often as I’d like. Sorry for the delay in getting this site back up and running.
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