Tuesday, November 1, 2011

pumpkin chocolate chip cookies (grain and dairy free)

Pumpkinchocchip

We aren't a gluten free household by any means, but I do like avoiding white flour as much as possible.  Andy's dad was diagnosed with Celiac Disease about five years ago, and we as a family have done major research about the condition. It can be triggered by so many different things, so as a precautionary measure, we watch out for too much processed flour in case Andy is pre-disposed to it. Sometimes, you can't and shouldn't avoid it, like when making delicious Redemption Cookies or a proper cake. But for other occasions, I like to experiment.

In my freezer, there is a big ziploc bag with some Bob's Red Mill spelt flour, buckwheat flour, and more recently, oat flour and coconut flour. I've had great success with spelt flour, but it still contains gluten, and I'd love to have some recipes ready for my in-laws when we visit them at Christmas. He would love it! He's usually the one eating his hamburger wrapped up in a corn tortilla.

If you can't find coconut flour at your local supermarket, co-op or health food store, you can use regular flour...but you might want to scale back the number of eggs you use. Because coconut flour is high in fiber, it requires more eggs than would normally be needed.

I found this recipe posted in the forums of Elana's Pantry and modified it just a bit.

Pumpkin Chocolate Chip Cookies (Grain & Dairy Free)

1/4 cup butter or coconut oil, softened.
1/2 cup canned pumpkin puree
3 eggs
1/2 cup sugar
1/2 tsp vanilla
1/2 cup coconut flour
1/4 tsp salt
1/4 tsp baking soda
1 1/2 tsp pumpkin pie spice

1. Preheat oven to 350 and grease a baking sheet.
2. Combine wet ingredients in a large mixing bowl.
3. Combine dry ingredients in small bowl.
4. Blend or whisk dry ingredients into wet, making sure no lumps remain.
5. Let batter sit for a couple of minutes to thicken. Dough should be soft but hold its shape when scooped.
6. Scoop dough onto parchment-lined sheet, about 1" scoops. Cookies will not spread much during baking, so press them down and round them as you would like them to appear.
7. Bake 17-20 minutes. Cookies will be set and very lightly browned. Store in an airtight container. Makes about 20 small (two-bite) cookies.

Linking up with Tasty Tuesday @ FTLOB!

2 comments:

  1. YUM! I'm making these immediately...when I get some pumpkin to puree. Then I will post it myself to show how wonderful they are!

    ReplyDelete
  2. Yeah mandi! I think you'll love them.

    ReplyDelete

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