Egg Free Chocolate Chip Cookies
(gluten free version)
1 cup of coconut sugar
1/2 cup of butter or coconut oil
8 oz. of pumpkin puree
1 teaspoon of vanilla
2 cups of gluten free flour (or sprouted wheat flour)
1 teaspoon of baking soda
1 teaspoon of cinnamon
1 cup of dark chocolate chips (Enjoy Life brand is allergen-free)
Preheat oven to 375F
Beat the butter and sugar in a standing mixer until creamy & light
Add in the pumpkin puree, vanilla and mix well.
Add in the dry ingredients and continue to mix until the batter becomes a dough-like consistency.
Fold in the chocolate chips.
Scoop 1 large tablespoon of dough, roll out into a ball and then flatten with a fork or just your hand.
Place on an uncreased cookie sheet and bake 12-15 minutes until lightly browned.
Allow to cool before serving
Yield: 18-20 cookies
Feel free to substitute the pumpkin puree for a butternut squash puree or sweet potatoes puree. You can find many BPA free canned version in your local health food store.