Pumpkin chocolate chip cookies, easily made dairy-free and egg-free.
These are the perfect way to celebrate fall but are delicious anytime of the year!
If you find yourself with an open can of pumpkin to use up, this is your recipe.
Feel free to half the recipe if you just have 1/2 cup of pumpkin to use.
See instructions recipe below.
During the fall season, I buy up so many cans of pumpkin because there are so many yummy pumpkin treats to be made!
So back in 2011, the kids and I decided to try our hand at pumpkin chocolate chip cookies.
And hey, they turned out pretty darn good. Yay for sneaky fiber!
Plus, a sneaky vegetable. I’ll take it.
For our allergies back then, these cookies needed to be milk-free, egg-free, and nut-free.
I love how we could just substitute simple applesauce for the egg.
No fancy egg replacer needed.
Because of that, they come out of the oven still in the shape they went in.
They don’t spread so feel free to load up your cookie sheet and bake several at a time.
These are a nice soft cookie that toddlers gobble up.
But my now teenagers enjoy them, too.
Kind of like a muffin in a cookie, hope you like!
Here’s the recipe.
PUMPKIN CHOCOLATE CHIP COOKIES DAIRY & EGG FREE
Makes 36 Regular Size Cookies
Using a melon ball scoop instead of a cookie scoop will yield more cookies that are smaller. A great option for toddlers and portion control. Just lesson the bake time appropriately.
This recipe is also easily cut in half if you just have 1/2 cup of pumpkin left in an open can. Happens to me often.
1 cup pumpkin pure (not full can)
1 cup sugar
1/2 cup oil
1 teaspoon vanilla extract
3 tablespoons applesauce or 1 egg
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 cup dairy-free chocolate chips
Preheat oven to 350.
In a small bowl: combine 1 c. pumpkin puree, 1 c. sugar, 1/2 c. liquid baking oil, 1 tsp. vanilla extract, and 3 tbs. applesauce (or 1 egg).
In a large mixing bowl: whisk together 2 c. flour, 2 tsp. cinnamon, 1/2 tsp. salt, and 1 tsp. baking soda.
Pour the wet ingredients into the bowl of dry ingredients.
Fold in 1 c. dairy-free chocolate chips.
Drop the cookie dough onto a cookie sheet by the spoonful or use a cookie scoop (affiliate).
Bake at 350 degrees for approximately 10 minutes or until lightly brown and firm to the touch.