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Allergen-Free Pumpkin Chocolate Chip Cookies

Allergen-Free Pumpkin Chocolate Chip Cookies

By Brooke McLay

Whether you are cooking for a child with a nut or gluten-allergy, or seeking a more healthful diet that feeds your own body better, there’s an online home for good food that it 100% allergen free.  Welcoming Kitchen, a blog run by Kim Lutz and Megan Hart, MS conatins recipes that are free of the eight common allergens: dairy, eggs, soy, tree nuts, peanuts, wheat, fish, and shellfish, gluten-free, and vegan. As authors of three organic and allergen-free cook books, the gals of Welcoming Kitchen stand firmly beind their belief that, no matter what food restrictions you may be on, food can still be absolutely delicious.  Here, they share their recipe for a favorite seasonal treat, Pumpkin Chocolate Chip Cookies.

Although you can’t really call these cookies health food, they do boast whole-grain goodness from oat flour, and pumpkin takes the place of eggs in these delicious treats. Because these cookies are free of the top 8 allergens (dairy, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish) and are gluten-free and vegan, they are not only a safe bet for pleasing picky snackers, but they are literally a safe option for folks who are living with food allergies or intolerances.

Pumpkin Chocolate Chip Cookies

Makes approximately 48 cookies

Ingredients:

  • 3 cups gluten-free oat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup canned pumpkin
  • 1/2 teaspoon baking powder
  • 3/4 cup canola oil
  • 1 1/2 cups granulated sugar
  • 1 tablespoon vanilla
  • 2 cups allergen-free chocolate chips (like Enjoy Life brand)

Directions:

  1. Preheat oven to 375.
  2. In a medium bowl, combine oat flour, baking soda and salt.
  3. In a large bowl, combine pumpkin with baking powder.
  4. Add oil, sugar and vanilla to pumpkin mixture. Combine well.
  5. Mix dry ingredients into wet.
  6. Mix in chocolate chips.
  7. Drop by the tablespoon onto ungreased cookie sheets (or cookie sheets lined with parchment paper).
  8. Bake 12-15 minutes or until golden.
  9. Let cookies rest on cookie sheets for a minute or two and then transfer to cooling racks.

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