Cook’s notes: I adapted a recipe to make it gluten-free and vegan for a friend of mine. The dough is a little sticky, but it’s easy to use a tablespoon scoop to shape the cookies. They are just delicious. I wasn’t sure if the spices would be overwhelming, but they are not. I used the Enjoy Life brand chocolate chips, because they are dairy, nut, and soy-free
Gluten-free, nut-free, vegan, eggless
Makes 40 cookies
1 stick (1/2 cup) Earth Balance vegan margarine, softened
3/8 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 cup canned pumpkin puree (not pumpkin pie filling)
1/2 teaspoon cinnamon powder
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon allspice
1.5 cups oat flour (ground oats), plus 1/4 cup
1 cup mini chocolate chips (Enjoy Life brand, sold in 10 oz bag)
Heat oven to 350 degrees F.
In the bowl of a stand mixer, cream together butter and sugars for 5 minutes on medium speed. Add vanilla and pumpkin and beat 3 minutes more.
In a medium bowl, whisk together the dry blend ingredients (cinnamon to oat flour). Start with the 1.5 cups oat flour, and mix dry ingredients into pumpkin mixture. If dough seems very sticky, add up to an additional 1/4 cup of flour. Stir in chocolate chips.
Use a tablespoon scoop to drop level tablespoons of the dough onto ungreased cookies sheets.
Bake for 11 minutes or until cookies are just beginning to brown. Cool the cookies for a few minutes on the sheet, and then transfer to racks to finish cooling.
Source: Adapted from a recipe by Let’s Dish