Cooking With Dro: Pumpkin Chocolate Chip Cookies (Dairy Free & Gluten Free!)


The autumn season means going pumpkin crazy! Earlier this year my mom told me she wanted me to make some Pumpkin Chocolate Chip cookies. I'm not a big fan of pumpkin like she is but I agreed to make them. Plus I like to bake anyway and wanted to get out my comfort zone, try something new. When I tell you those cookies were amazing! At the time, I wasn't on my gluten-free diet so I used organic pancake mix for the flour. In the autumn spirit, I decided to remake the cookies with a gluten-free twist.

I used the recipe from the Food Network website.


Gathered all my ingredients. For the gluten free flour, I got a 22oz bag of Bob's Red Mill Gluten Free All-Purpose Flour. I used Green Valley Organics Pumpkin the first time I made the cookies as well as for this recipe.


First add in the butter (I used Smart Balance, dairy free "butter"), brown sugar, honey, eggs, and pumpkin. I don't mess with white sugar, so I used some Whole Foods 365 Organic Honey instead. Add in the flour along with the cinnamon and other spices. I didn't have any clove, so I went without. An alternative for that would be allspice.


Don't forget a bit of salt! As I used in my Gluten Free Stovetop Chocolate Cake recipe, I added in some of the Enjoy Life Semi-Sweet Chocolate Mega Chunks. Dairy, but, and soy free too!


Use parchment paper so you can bake the cookies.


The cookies were really good. Personally, I like the ones I made the first time better because these were a bit thicker. Nonetheless, these cookies are great for the autumn season. Go pumpkin crazy!



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