PUMPKIN CHOCOLATE CHIP COOKIES (EGG-FREE, GRAIN-FREE, NUT-FREE)
These cookies are allergy-friendly and perfect for Fall!
Provided by Megan Gilmore
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350F and line a baking sheet with parchment paper. Combine the flour, water, arrowroot, sugar, pumpkin, coconut oil, and spices in a large bowl, and mix well until a thick and uniform dough is formed. (The coconut oil may clump, depending on the temperature of the water you use, so be sure to mix well until all of the clumps are gone.) Stir in the chocolate chips, then spoon the batter onto the lined baking sheet, using your hands to flatten and shape the dough-- these cookies won't spread much.
- Bake at 350F for 15 minutes, then remove the pan from the oven and allow the cookies to cool for at least 15 minutes before attempting to remove them from the pan. These cookies will be very soft to the touch at first, but will firm up as they cool. The final texture should be dry and firm on the outside, and moist and chewy on the inside.
- Store any remaining cookies in a sealed bag for up to 2 days at room temperature, or up to 2 weeks in the fridge.
Nutrition Facts : Calories 125 kcal, Carbohydrate 17 g, Protein 1 g, Fat 6 g, SaturatedFat 5 g, Sodium 32 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
EGG FREE CHOCOLATE CHIP PUMPKIN COOKIES
This is a wonderful recipe when there are no eggs in the house and you have to make cookies. They are a very moist cookie and freeze well.
Provided by Arlene Hansberger
Categories Fruits and Vegetables Vegetables Squash
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined.
- Mix the flour, baking soda and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips.
- Drop by teaspoons onto an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until set. Let cookies cool on a rack.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 21.6 g, Fat 6.5 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 2.4 g, Sodium 74.8 mg, Sugar 12.5 g
EGGLESS CHOCOLATE CHIP COOKIES WITH PUMPKIN RECIPE
The best eggless chocolate chip cookie recipe ever. This easy vegan chocolate chip cookie recipe is made with pumpkin.
Provided by Anne-Marie Nichols
Categories Cookies
Time 45m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl, mix the sweetener, shortening, pumpkin puree, and vanilla extract until well combined.
- In a medium bowl, combine the dry ingredients: the flours, baking soda, and ground cinnamon.
- Stir the flour mixture into the pumpkin mixture until thoroughly combined.
- Stir in the chocolate chips. The cookie batter will be very dough-like.
- Measure out a tablespoon of the cookie dough. Roll into a ball and flatten into a round disc.
- Space cookies 1/2" apart on an ungreased baking sheet.
- Bake cookies at 375 degrees F for 12 to 15 minutes or until set and golden brown. Remove cookies from the baking sheet and cool them on a wire rack.
- Store cookies in an airtight container.
Nutrition Facts : Calories 135 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 2 cookies, Sodium 65 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
EGG FREE PUMPKIN CHOCOLATE CHIP COOKIES
These are my signature cookies! I got the recipe from Allrecipes.com a couple of years ago, and it has been a favorite ever since! Don't let the egg free part throw you. These cookies are moist, puffy, and delicious!
Provided by Kree6528
Categories Drop Cookies
Time 30m
Yield 6-8 dozen cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 375°.
- Cream the sugar, shortening, pumpkin, and vanilla together.
- Mix until light and well combined.
- Mix the flour, baking soda, and ground cinnamon.
- Stir the flour mixture into the creamed mixture.
- Mix until combined.
- Stir in the chocolate chips.
- Drop by rounded teaspoons onto an ungreased cookie sheet.
- Bake at 375° for 12-15 minutes or until set.
- Let cookies cool on a rack.
EGGLESS PUMPKIN CHOCOLATE CHIP COOKIES
These Eggless Pumpkin Chocolate Chip Cookies are moist, chewy, and bursting with delightful pumpkin flavor and chocolate. They will become your new favorite pumpkin cookie!
Provided by Oriana Romero
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Combine flour, baking soda, baking powder, and salt in a bowl. Set aside.
- Using an electric hand mixer or a stand mixer over medium speed, beat the cold butter, for 30 -45 seconds just to break it down a little. Add the white sugar and brown sugar; mix until just combined, about 1 - 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add chocolate chips and mix to distribute evenly.
- Reduce speed to low and add in flour mixture; mix until it resembles coarse crumbs. Add in pumpkin puree and vanilla; mix until the dough comes together, about 2 minutes.
- Divide the dough into 12 equal portions, about 60 g each. Form rustic balls of dough and place them on a cookie sheet or large plate. Refrigerate for at least 30 minutes up to 2 days.
- Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Bake for 12 - 15 minutes, until barely golden brown around the edges. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 210 kcal, Carbohydrate 27 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 23 mg, Sodium 126 mg, Fiber 1 g, Sugar 14 g, UnsaturatedFat 3 g, ServingSize 1 serving
GLUTEN-FREE PUMPKIN CHOCOLATE CHIP COOKIES
We love how easy it is to transform a box of our award-winning Betty Crocker™ Gluten Free chocolate chip cookie mix into soft and delicious gluten-free pumpkin chocolate chip cookies! This dough is simple to mix up with the help of our Betty Crocker™ gluten-free cookie mix, just add the canned pumpkin puree and cinnamon to dress up these cookies for fall. Dust with a sprinkle of powdered sugar to give them a little extra sweetness. Pair these seasonal cookies with a mug of spiced hot apple cider for a cozy way to welcome fall.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease cookie sheets with shortening.
- In large bowl, stir pumpkin, butter, vanilla and egg until blended. Stir in cookie mix, raisins and cinnamon until soft dough forms. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets.
- Bake 10 to 12 minutes or until almost no indentation remains when lightly touched in center and edges are golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Sprinkle with powdered sugar.
Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 7 g, TransFat 0 g
PUMPKIN CHOCOLATE CHIP COOKIES I
You will be glad you tried this unique combination of nuts, chocolate, spices, and pumpkin.
Provided by Beth
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
- Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 14.1 g, Cholesterol 3.9 mg, Fat 4.2 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 99.1 mg, Sugar 8.4 g
LOW FAT PUMPKIN CHOCOLATE CHIP COOKIES
A recipe I developed when wanted a lower fat, lower sugar cookie for tea time. If you've never made low fat cookies before, don't expect the texture to be like a higher fat cookie. Low fat cookies can be just as tasty, but have a more muffin like texture. Make sure you use plain pumpkin, not pumpkin pie filling.
Provided by zoo66
Categories Drop Cookies
Time 27m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
- In a large mixing bowl, stir together applesauce, sugar, splenda, egg whites, pumpkin, and vanilla until well mixed. Stir in chocolate chips.
- In a smaller bowl, stir together baking soda, baking powder, flour, cinnamon, and pumpkin pie spice.
- Add dry ingredients to wet, and stir until well mixed.
- Drop by heaping, rounded tablespoons onto parchment lined baking sheet. Bake for 12 minutes. Let cool on baking sheet for several minutes before transferring to a cooling rack.
Nutrition Facts : Calories 55.5, Fat 1.2, SaturatedFat 0.7, Sodium 44.4, Carbohydrate 10.8, Fiber 1.3, Sugar 4.2, Protein 1.4
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