Cookies and Bars · Gluten Free · Uncategorized · Vegan · Vegetarian

Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies

Who doesn’t love a Gingerbread cookie, but bump it up a notch with pumpkin AND chocolate chips! These cookies are delicious and a great fall treat. I added more flour to keep the cookies from spreading, perhaps because of the gluten-free flour I used. I would make these again and try with all-purpose flour and they would equally as good!

Soft Batch Pumpkin Gingersnap Chocolate Chip Cookies

INGREDIENTS:
  • 1/2 cup butter or vegan butter, softened to room temperature
  • 1-3/4 cups sugar, divided
  • 1/2 cup pure pumpkin puree
  • 1/4 cup molasses
  • 1 teaspoon vanilla
  • 1 egg
  • 2-1/3 cups gluten-free 1:1 or “cup for cup” baking flour blend (I added 1/2 cup additional flour after baking the first pan–see before & after photo below)
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 4-1/2 teaspoons ground ginger, divided
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup Enjoy Life Dark Chocolate Morsels (I used Nestle)
Left–Cookie before adding additional flour; Right–Cookie after adding flour
DIRECTIONS:
  1. Preheat oven to 350 degrees then line a half sheet pan with a silpat or parchment paper and set aside.
  2. Add butter and 1 cup sugar to the bowl of an electric mixer or large glass bowl if using a handheld mixer. Beat until lightly and fluffy. Add pumpkin puree, molasses, and vanilla then beat until combined. Add egg then mix until just combined.
  3. In a separate bowl stir together flour, baking soda, cinnamon, 1-1/2 teaspoons ground ginger, ground cloves, and salt. Add to the wet ingredients in two batches, mixing until just combined before adding the second batch. Add dark chocolate morsels then mix until just combined.
  4. Stir together remaining 3/4 cup sugar and 3 teaspoons ground ginger in a bowl then scoop cookie dough by the Tablespoon into the mixture and roll to coat. Place onto prepared baking sheet then bake for 7-8 minutes (7-1/2 minutes were perfect for mine.) Rap the sheet pan on the counter (aka drop the sheet pan from a couple inches above the countertop onto the countertop) then let cookies cool slightly before transferring to cooling racks to cool completely.

Recipe from IowaGirlEats

Breads · Garden · New Favorite

Oatmeal Coconut Chocolate Chip Zucchini Bread

Unique Zucchini recipes are always of interest to me and this Oatmeal Coconut Chocolate Chip Zucchini Break did not disappoint.  Breads, cakes and cookies with rolled oats are a favorite, now adding coconut and chocolate…what’s not to like!

OATMEAL COCONUT CHOCOLATE CHIP ZUCCHINI BREAD

1 cup old fashioned rolled oats
1 cup whole wheat white flour (may be substituted with all purpose flour)
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
3/4 cup coconut sugar (may be substituted with granulated or brown sugar)
1/3 cup coconut oil, melted and cooled (may be substituted with canola oil)
2 large eggs
2 cups grated zucchini (about 2 medium zucchini)
1/2 cup sweetened shredded coconut
1/3 cup dark chocolate chips

  • Preheat the oven to 350 degrees. Spray a standard size loaf pan with cooking spray and set aside.
  • Whisk together the oats, flours, baking powder, baking soda, cinnamon, and salt in a large bowl and set aside.
  • In a medium bowl, whisk the brown sugar, granulated sugar, eggs, and coconut oil vigorously, until foamy, about 1 minute. Add the zucchini, coconut, and chocolate chips and stir until combined.
  • Add the wet ingredients to the dry ingredients, and stir just until incorporated.
  • Pour the batter into the prepared pan and spread evenly.  Bake on the middle rack of the oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, remove from pan, and cool completely before slicing. Enjoy!

Recipe from Flavorthemoments.com