Servings 12 Cookies
More Pumpkin! Tis the Season! Normally I am not a big advocate for sweets because I can easily go without them. Since the sweet-tastic holiday of Halloween is upon us, I thought "Why not make a sweet treat that may be a bit more healthy for you than what is ending up in the trick-o-treat baskets?" Enjoy these easy-to-make and doubly easily-to-consume soft and somewhat puffy pumpkin chocolate chip cookies. It's a miniature pumpkin cake for a fall fiesta in your mouth.
Ingredients:
Cookies
1/2 cup pumpkin puree
1 1/2 cups of gluten-free flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
1/4 cup honey
4 Tbsp of olive oil or coconut oil
1/4 cup of natural peanut butter
1/3 cup of gluten-free and vegan dark chocolate chips
Glaze
2 Tbsp of oat milk
2 Tbsp of honey
1 tsp vanilla
1/2 tsp cornstarch
Instructions:
Cookies:
1. Heat the oven to 350 degrees Fahrenheit.
2. Put all dry ingredients in the bowl except for the chocolate chips including flour, baking powder, baking soda, and cinnamon.
3. Add all of the wet ingredients to the bowl including pumpkin puree, vanilla, honey, oil, and peanut butter.
4. Mix all ingredients together with a spoon.
5. Stir in the chocolate chips.
6. Use the 1/8 cup to dish out the batter onto the cookie sheet.
7. Put in the oven for 8-10 minutes.
8. Let the cookies cool for 20 minutes before transferring cookies from the baking sheet to the cooling rack.
9. Make your glaze.
10. After the cookies are cool, drizzle the glaze on the top of the cookies.
11. Enjoy.
Glaze
1. Put all of the ingredients into a small saucepan.
2. Turn the stove on to medium heat and stir consistently. Honey burns easily so make sure to stir consistently.
3. After the mixture has shown small bubbles for 2 minutes, turn off the stove.
4. Let the mixture cool for 15-20 minutes. This ensures that the mixture will thicken to the correct consistency.
5. Drizzle on top of the cookies with a spoon.
Additional Information:
Make sure to use gluten-free and vegan chocolate chips. Some brands that may be easy for you to find are: Evolved, Enjoy Life, Pascha, Trader Joe, and Equal Exchange. These varieties include cane sugar or Stevia. If you are worried about these types of sweeteners in your cookie, I would remove the chocolate chips altogether. You will still get a sweet taste from the glaze.
Use natural peanut butter whenever possible because natural peanut butter excludes sugar or reduces the amount of added sugar. Brands of natural peanut butter are, but are not limited to: Smucker's, Crazy Richard's, MaraNatha, Once Again, Wild Friends, Thrive Market, and Earth Balance. Of course, this recipe will work with whatever peanut butter is in your house, but I just want you to be aware of the added sugar.
I used a gluten-free flour called Bakery Flour Mix from the company Jinca which is located in Costa Rica. The gluten-free flour mixture includes rice flour, corn starch, cassava flour, xanthan gum, and guar gum. There are many brands that have mixed gluten-free flour within the United States that include: Bob's Red Mill, King Arthur, Krusteaz, and Cup4Cup.
Cornstarch can be a bit interesting to work with. Make sure the glaze mixture bubbles on the stove. You don't want a roaring boil, but you do want bubbles to be evident in a small way. In order for cornstarch to thicken, it needs to reach 200 degrees Fahrenheit. When the mixture is hot, the glaze will seem thin, however, as it cools the glaze will thicken up to the perfect consistency.
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