Pumpkin Chocolate Chip Cookies Egg Free Grain Free Nut Free Food
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
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 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.
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