Astounding- that's what these were. They are my first cookie success with gluten free baking. I had to ask my family to leave a few for me at Thanksgiving this year because they were the only gluten free snack in my sister-in-laws house. Everybody liked them. I like large fat cookies- not crispy thin ones. These were more like little cakes, so I was pleased, and my crispy-thin lovin' husband was a little put out that I made another fat cakey cookie- but I saw him eating a few.
Cakey Pumpkin Chocolate Chip Cookies (Gluten Free)
½ cup grapeseed oil (or 1/2c butter)
1 cup splenda
½ cup turbinado sugar
2 eggs, slightly beaten
1 cup pumpkin
1 tsp vanilla
2 1/4c gluten free flour mix
1 ¼ tsp xanthan gum
3 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp ginger
½ tsp salt
1 cup chocolate chips
Mix together wet ingredients
Mix together dry ingredients and add to wet mixture.
Stir in chocolate chips.
Drop by spoonfuls onto a greased cookie sheet.
Bake at 350 degrees for 12 minutes.
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