What better cookies to bake in the fall season? My family has been baking these cookies for years, and I always used to anticipate the day when my mom said she was finally going to break out this family recipe. These cookies are not your average cookie, they are cake-like, almost similar to a drop of cake batter in the shape of a cookie! They are very moist and soft, best served warm with a hot drink. This recipe makes around 3 dozen cookies. They can be easily modified into gluten and dairy free. To adapt for a dairy-free diet, use your favorite dairy-free butter and chocolate chips. Follow the guidelines below to adapt for a gluten free diet; (for both gluten and sugar free, you may want to up the cooking time almost 2x)
- 1 1/2 Cup almond flour
- 1/2 Cup coconut flour
To make these sugar free;
- 2/3 Cup Maple syrup
- 2 Eggs
Ingredients (normal recipe)
- 2 Cups flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 Cup softened butter
- 1 Cup sugar
- 15oz can (little less than 2 cups) pumpkin puree (not pie filling)
- 1 egg
- 1 tsp vanilla
- 1 cup chocolate chips (or pecans/walnuts)
Directions
- Preheat oven to 350 F
- Combine the flour, baking powder, cinnamon, pumpkin pie spice, baking soda and salt.
- Beat butter and sugar in a large bowl on medium speed until light and fluffy
- Beat in pumpkin, egg and vanilla
- Gradually ad in flour mixture
- Beat on low speed until blended
- Add in Chocolate chips
- Refrigerate dough 2 hours
- Drop onto un-greased cookie sheet (use parchment)
- Bake 10-12 minutes or until golden brown, then let cookies stand 1 minute before consuming
Enjoy! đ
-Addison (The Dairy-free Daughter)
The Dairy Free Daughter 