My friend, Brandi, over at Raising Arrows will periodically have a segment called "Tasty Tuesday." It just like the sound of having an alliterated title, so I decided to carry it over with my recipe posts...though I won't allow this to restrict me to only posting recipes on Tuesdays!
Today I'm going to share one of my favorite recipes that I discovered, and my family enjoyed, this past winter. I have a daughter with multiple food allergies, so most recipes I post will have been adjusted to suit her needs. When applicable, I will include a link to the original recipe.
Pumpkin Chocolate Chip Cookies
1 1/4 cup canned pumpkinDirections:
1 cup white sugar
1/2 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon almond milk
1 tablespoon vanilla extract (may be omitted if using vanilla-flavored milk)
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
- Combine pumpkin, sugar, and vegetable oil. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
- Add vanilla, chocolate chips and nuts.
- Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.
We inhaled these cookies! I would usually make a triple batch and put some up in the freezer, but they still didn't last very long!