Wednesday, November 24, 2010

Pumpkin Chocolate Chip Cookies!

I am thankful for God and his Son and his perfect plan of salvation, for all the blessings he has bestowed upon me and my family, for his love, guidance and protection and that his love and mercy is boundless!

May you all have a wonderful, happy, cozy, healthy Thanksgiving full of laughter and delicious food with your loved ones!

Here is a yummy cookie recipe...

Pumpkin Chocolate Chip Cookies (adapted from a recipe by George Duran of the Food Network)

1 C. (2 sticks) of butter, unsalted, softened
1 C. white sugar
1 C. light brown sugar (I used 1 1/4 C. of Palm/Coconut sugar)
2 Large eggs
1 tsp. of vanilla extract
1 can (15 oz) or 1 1/2 C. of pureed pumpkin
3 C. of gluten-free all purpose flour blend ( I used Namaste Perfect Flour Blend)
2 tsp. of baking soda
1/2 tsp. of salt
1/2 - 1 tsp. of cinnamon
1 1/2 tsp. of pumpkin pie spice (or only 1 if you like the spice flavor more subdued)
2 C. of gluten-free chocolate chips (milk chocolate is recommended by George Duran, but I used semi sweet)
Parchment paper

Heat oven to 350 degrees. Line cookie sheet(s) with parchment or spray with non-stick spray.

Using a mixer, beat butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy (may not happen with the palm/coconut sugar and that's OK). Beat in the eggs one at a time, then mix in vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon and pumpkin pie spice. Slowly beat the flour mixture into the batter. Stir in the chocolate chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheet(s) and bake for 11 to 17 minutes or until cookies are browned around the edges. Let cool for 2 minutes, then transfer to wire rack with a spatula.

These are very light and airy and cake like, not your usual crisp cookie...very delicious!! I'd love to hear what you think of them!

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