Monday, March 17, 2014

Pumpkin peanut butter chocolate chip cookies (gf and vegan)

Many gluten-free and vegan cookie recipes involve lots of ingredients and lots of strange ingredients. This is my adaptation of a recipe I found online (here). It uses pretty ordinary ingredients, can be mixed in one bowl, and is relatively low in fat and sugar for a cookie. Most importantly the cookies are delicious and everyone in my house can eat them.


Pumpkin Peanut Butter Chocolate Chip Cookies

1/2 cup peanut butter

1/2 cup pureed pumpkin (freeze the rest of the can in 1/2 cup containers)

1/2 cup brown sugar

Light dusting each of ginger and nutmeg

Heavy-handed dusting of cinnamon

1 cup oatmeal (preferably quick-cooking, but rolled works as well)

1 tsp baking powder

1/4 tsp salt

1/2 cup mini chocolate chips


In a large bowl mix everything through the spices. Add the oatmeal, boking powder, and salt. Give the dry ingredients a quick mix and then mix everything together. Add the chocolate chips and gently mix them in. Put scoops of dough on a cookie sheet and gently flatten with your fingers.

Bake at 350 degrees for about 15 minutes.


A note on allergies. My little Olivia is allergic to wheat, eggs, and dairy. So we use certified gf oats from Bob's Red Mill and Enjoy Life chocolate chips. Enjoy Life brand is free of the big eight allergens. This is also why I took the eggs out of the original recipe. We can eat peanut butter (and do almost everyday with our doctor's blessing), buy I would like to try this recipe with sunflower butter for people with peanut allergies.


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