When I can’t resist buying pumpkin in bulk, I have to start getting creative in the kitchen.
So on this certain day, we decided to try our hand at pumpkin chocolate chip cookies.
And hey, they turned out pretty darn good.
Yay for fiber!
And sneaking in a veggie for the kids. Woohoo!
I used a flax egg in these, and the cookies didn’t flatten at all.
They came out as sort of cookie bites, and my family gobbled them right up.
These would make a wonderful toddler snack as they are so soft.
Here’s the recipe!
PUMPKIN CHOCOLATE CHIP COOKIES
Dairy-Free & Egg-Free
1 cup canned pumpkin pure
1 cup sugar
1/2 cup oil
1 egg or 1 flax egg
1 teaspoon baking soda
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cups dairy-free chocolate chips
Combine pumpkin, sugar, oil, and egg.
Add in baking soda.
In a separate bowl, stir together flour, cinnamon, and salt.
Add vanilla and chocolate chips.
Bake at 350 degrees for approximately 10 minutes or until lightly brown and firm.
I store these in the refrigerator.
Hope you enjoy these dairy-free and egg-free 2-Ingredient Cookies!
Original Post: 10/28/11