Egg Free, Dairy Free Pumpkin Chocolate Chip Cookies
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I have to be careful when I make these cookies that I don’t eat them all myself. They are so incredibly moist and delicious. Pumpkin cookies are one of my favorite fall treats. It is perfect for fall when all of the pumpkin flavored muffins, pies, breads and cookies seem to be all the rage, but you can make them anytime of the year so long as you can find a can of pumpkin puree at the grocery store.
If you are making these, just be aware that your entire house will smell like pumpkin and cinnamon and you will not be able to resist them. You will entirely blow your diet and eat 8 cookies in one evening. Okay, maybe you won’t do that, but I did, so it is definitely possible that it could happen to you too. You have been warned.
Egg Free, Dairy Free Pumpkin Chocolate Chip Cookies
These pumpkin cookies are so moist, they almost melt in your mouth. I adapted this recipe from a family recipe for pumpkin chocolate chip cookies and my family thinks it tastes even better than the cookie recipe that used eggs. The cookie is denser and more chewy. These are a great treat to bring to your next Halloween party or to your neighbors, family and friends. If you are in the mood for pumpkin or chocolate, you will not be disappointed!
Ingredients
- 1 cup sugar
- 1/2 cup oil
- 1 cup canned pumpkin (I use Libby’s brand)
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup semi-sweet chocolate chips (Nestle Simply Delicious, or Enjoy Life mini chips)
*Option: 1/4-1/2 cup of water can be added to create a pumpkin cookie with a smoother, more rounded top. The cookies will be slightly less dense.
*Option: These can also be made with 1/2 a cup of chocolate chips, or no chocolate chips
Instructions
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Set oven to 375 Degrees.
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In a large bowl, mix sugar, oil, pumpkin and vanilla together.
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In a medium size bowl, use a whisk or a spoon to mix the dry ingredients (flour, salt, powder, soda, and cinnamon).
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Add dry ingredients to pumpkin mixture and blend until combined. Do not over-mix. Stir in chocolate chips.
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Using a small cookie scoop (or a spoonful of about 2 Tablespoons of dough), drop onto an un-greased cookie sheet or baking stone and bake for 10 minutes. Let cool on pan for 5 minutes before moving to cooling rack.
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Can I make ahead and freeze for a few days before the event?
Yes, absolutely! I would freeze them on a cookie sheet for a couple of hours first before putting them in a ziplock bag to store in the freezer. If you stack them in a bag in the freezer they will stick together.