By Amy Vickrey, MSE
They say the way to a man’s heart is through the stomach, and I have found that saying to be true as well with the little men in my house. But since my boys not only have special needs but also special dietary restrictions, it is tricky to show them love by making foods that are not only safe for them to eat, but also enjoyable. They, like all other children, want something special to eat for holiday events.
My solution? Chocolate Chip Pumpkin Cookies!
You would never image these healthy treats are hard to keep around, but that’s the truth in our house! Your family will love these Gluten-free, Dairy-free, Egg-free, Peanut-free delights!
Watch my boys and I make these delicious cookies on this video, and then use the recipe below to make your own.
4 ½ c. Gluten-free flour (Or, 1:1 baking mix, such as Pillsbury. If using GF Bisquick, leave out baking powder)
½ c. Sugar
¼ c. Sunflower lecithin powder (I prefer NOW brand)
3 Tablespoons baking powder
1 Tablespoon cinnamon (or more to taste)
1 teaspoon salt
Mix dry ingredients in a bowl until all are evenly distributed.
Next, add in wet ingredients:
4 c. Almond milk (use coconut or soy milk to make completely nut free)
3 Tablespoons avocado oil (can substitute coconut, canola, or vegetable)
2 Tablespoons vanilla (Mexican vanilla is the best)
1-30oz or 2-15oz cans of pumpkin
Blend with a mixer until fully comes together, scraping down sides of bowl.
Finally, add in chocolate:
1 pound of chocolate chips (I like the mini chips best). Stir to incorporate chocolate chips.
Scoop dough into cookie form pan or waffle iron.
Bake in 400 degree oven for 12-14 minutes.
I also use this batter (with or without the chocolate chips) to make waffles.
Cook according to directions of your waffle iron. I use a smaller square iron and mine cook 5 minutes.
This recipe is a wonderful fill-in for breakfast or even afternoon snack to enjoy with milk or hot cocoa.