October 04, 2012

.wheat belly 03: chocolate chip pumpkin cookies.

It's time for an update on our gluten free journey! We are about three weeks in, and honestly, I didn't think we'd survive that long! (I know, I'm such an optimistic...) It hasn't been as hard as I thought in some areas, but in others (like lunches) it's been harder than anticipated. Lunches are easier for me, but for Kyle, who doesn't have access to heating or cooling for his job, it gets pretty limited. Sooo, any advice in  that area would be grand! :) Other than that, the only hard part is with snacky foods, which we needed to start limiting anyways. Now instead of snacking on cookies all the time, we eat granola and dried fruit. Muuuuch better! (Not to say we haven't been tempted to cheat!)

Anyways, before we even started this experiment, I had been researching different kinds of flour substitutes. I was pretty excited when I found this Gluten Free All Purpose Flour Mix. (You can pretty much substitute it in any recipe 1:1, which is pretty awesome.) However, the more research I did on the matter, the more I realized how expensive this option is! Each bag of different flour cost 3-4 dollars apiece which means the flour mix all together would be around twenty dollars! No thank you! I was getting pretty discouraged (and let's be honest, I really needed me some cookies) when I found this flour. It's pretty much the same flour mixture just already mixed together (and it had really good reviews). On Amazon I found a pretty good deal on a big lot of it, but I wanted to test it out first before committing to such a large quantity! It's available at several different places here in town so I bought a bag to test out. Since it's Fall and I've been seeing pumpkin recipes spread like wildfire all over Pinterest, I decided these Pumpkin Chocolate Chip Cookies would be just the thing. They were awesome! Seriously delicious. I'm glad I halved the below recipe because it would have been too much temptation around for me and Kyle. The biggest difference was the cooking time. The original recipe called for ten minutes and I ended up cooking mine for almost twenty. So, I would recommend keeping an eye on yours, just in case!

Gluten Free Chocolate Chip Pumpkin Cookies (adapted from this recipe)

1C canned pumpkin
1C white sugar
1/2C vegetable oil
1 egg
2C gluten-free flour mixture
2tsp baking powder
2tsp ground cinnamon
1/2tsp salt
1tsp baking soda
1tsp milk
1+1/2Tbl vanilla extract
2C chocolate chips

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt.
Dissolve the baking soda with the milk and stir into pumpkin/sugar mixture.
Add flour mixture to pumpkin mixture and mix well.
Add vanilla, chocolate chips.
Scoop dough on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 15-20 minutes or until lightly brown and firm.

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