Free of dairy, egg, soy, peanut/nut with freezer option.
Whole-Wheat Pumpkin Chocolate Chip Cookies
Freezer-Friendly Cookie. Recipe adapted from Pumpkin Chocolate Chip Cookies III on allrecipes.com
- 1 egg
- 1 cups pumpkin, canned
- 1 teaspoons allowed milk (cow, rice, soy, almond, coconut, etc.)
- 1 tablespoons vanilla
- 3/4 cups brown sugar
- 1/3 cups oil, room temperature (such as, grapeseed oil, coconut oil, butter, shortening)
- 2 cups whole-wheat flour
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 2 teaspoons cinnamon, ground
- 1/2 teaspoons salt
- 1 cups chocolate chips, semi-sweet
Mix together the wet ingredients (using EnerG egg replacer, if necessary). In a separate boil, mix together the dry ingredients. Add dry ingredients to wet ingredients and mix together until completely incorporated.
Add chocolate chips.
Bake on 350 degrees for 8-10 minutes. Remove to cooling rack.
Freezer-Friendly Cookie: Spread a little flour on parchment paper. Spoon all the cookie batter onto the floured parchment paper. Using the parchment paper, form the batter into about a 12-inch log or to the diameter you want the cookie to be. Wrap cookie log up with parchment paper. Refrigerator for 1-2 days or refrigerate for 6 hours, then freeze for up to 1 month. Slice and bake at 350 degrees 8-10 minutes for chilled cookies, or 11-14 minutes for frozen cookies.