I recently set a goal for myself to cook/bake/prepare 10 new recipes per month for the blog. And generally speaking I thought this was a realistic goal since there are some weeks that I post 5 new recipes.
I have a million (okay, maybe just shy of 100) draft posts that I am desperately wanting to finish and publish. Why so many drafts? Because this little brain of mine has good ideas on paper but not always so good in real life. I will write up a recipe, make it, and it is a mess. I don’t give up too easily. I want to keep reworking the recipe, tweaking ingredients, baking times, etc. until I have the ‘perfect recipe’. That takes time. And patience. Both of which I seem to be lacking lately.
Hence, the new goal of posting 10 new recipes a month. So far for February I’m at three. Just three recipes – including this one. Sigh.
Maybe I should stop rambling and whining and just get this recipe done hey? So here goes.
I had some leftover canned pumpkin I needed to use up and found a recipe on AllRecipes.com that seemed super simple and easy to make vegan and gluten-free.
Here’s my version of it.
- 1 cup pureed pumpkin
- 1 cup granulated sugar
- ½ cup grapeseed oil
- Egg replacer to make 1 egg*
- 1 cup brown rice flour
- ½ cup sorghum flour
- ½ cup tapioca starch
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon non-dairy milk
- 1 teaspoon vanilla extract
- 1 cup semisweet vegan/gluten free chocolate chips
- ½ cup chopped walnuts (optional)
- Preheat oven to 350°F.
- Combine pumpkin, sugar, oil and egg replacer in a bowl.
- In a separate bowl, stir together the flours, baking powder, xanthan gum, cinnamon and salt.
- Dissolve baking soda in milk and add to the wet ingredients.
- Add dry ingredients to the wet and mix well.
- Stir in vanilla extract, chocolate chips and walnuts, if using.
- Drop by spoonfuls onto parchment lined baking sheet. Bake for 10-12 minutes until lightly browned and firm.
*I decided to use Ener-G brand egg replacer and mixed up 1 egg’s worth following their directions. Normally I’m a fan of flax eggs or applesauce as an egg replacer but I was concerned about the cookies being too moist with the pumpkin already making it so moist. I’m glad I did it this way.
And these were really tasty. A cakey-cookie that had such great subtle pumpkin flavor. So tasty, in fact, that I almost ate one that had fallen off the cookie sheet and on to the floor. I dusted off the pet hair (yes, I vacuum but we have two dogs and a cat … it’s everywhere!) and contemplated taking a bite. I talked myself out of it. Mostly because there were like a dozen non-hairy cookies sitting there ready to be eaten. Thank goodness for that! I saved myself from hitting an all-time new low.
These look amazing! I’ll be trying them soon. And then not sharing them
.
I’m sure you’ll love them! Enjoy.
Have you tried these with any oil other than grapeseed? Would canola work?
Canola oil would definitely work. I just use grapeseed oil because it’s a nice healthy oil full of antioxidants and I like it for my other cooking so usually have it on hand. Any light-tasting oil would work in this recipe. Enjoy!
These were wonderful! Thanks for the recipe! Can’t wait to try more.
Glad you enjoyed these Nicole!