Every year when Autumn starts creeping in, I start craving pumpkin iced coffee, baking, lighting candles in the house, and wearing cozy socks. Autumn is my favorite time of year! I had my pumpkin iced coffee earlier this week, and today started out as a cold, rainy day-perfect for my other favorite things! So, I put on my cozy socks, lit some candles, and pulled out my trusty pumpkin cookie recipe. When I started reading through it, I decided that I needed to adapt it to fit my needs. It needed to be gluten free, oil free, nd sugar free. Almond meal, Natural Applesauce, and Stevia to the rescue! I was a bit skeptical, not sure how the cookies would turn out. Well, they are absolutely fantastic and, just like the gluten-free banana bread I made, I actually prefer this version! Winner!! I hope you enjoy them as much as my family does!
Gluten-Free Pumpkin Chocolate Chip Cookies
Ingredients:
1 Can Pumpkin
2 Tbsp. Milk
2 Eggs, beaten
1 C Natural Applesauce
1 C Truvia
2 tsp. Vanilla
4 C Almond Meal
2 tsp. Baking Soda
4 tsp. Baking Powder
1 tsp. Salt
2 tsp. Cinnamon
1 bag Chocolate Chips
Preheat oven to 375 degrees. Beat first 6 ingredients. Add in dry ingredients and mix. Add chocolate chips and mix. Drop by spoonfuls onto greased baking sheet. Bake for 12 minutes.
Yield: 4 dozen cookies
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