Gluten-Free Vegan Pumpkin Spice Chocolate Chip Cookie Recipe

These cookies came from a desire for fall flavors, mixed with some laziness.

I've made a few things from Betty Crocker's gluten-free cookie and cake mixes recently with great results, but I hadn't been brave enough to start adding or changing things beyond subbing in oil and a flax egg. I figured I could just make a few modifications to the chocolate chip cookie mix, hope for the best, and eat whatever pumpkin-flavored mess I pulled out of the oven.

I can't believe they turned out as delicious as they did.

Just to make sure it was really that easy to make something so yummy, I made them a second time and took them to work. Almost everyone who ate one asked for the recipe. It was a happy day for this little baker girl.

So, I made a video. Finally. It's something I've wanted to do for a long time, but was always to lazy to do it. These cookies are too good to not share.

I know. The lighting is terrible, and the video is really choppy, but I'll get better the more I do this. Which should be often, because it was a lot of fun!

Oh, and here's the recipe in case you're a jerk and don't want to watch the video. Jerk.

Easy Pumpkin Spice Chocolate Chip Cookies
(vegan, gluten-free)

Makes 20-24 cookies

printable recipe

1 Tbsp ground flax seed mixed with 3 Tbsp water

1 box Betty Crocker Gluten-Free Chocolate Chip Cookie Mix

1/2 tsp cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1 cup canned pumpkin puree (NOT canned pumpkin pie mix)

1/4 cup oil (canola, coconut, melted Earth Balance, etc.)

1 tsp vanilla extract

Preheat your oven to 350º. Line a baking sheet with parchment paper.

Combine flax and water in a small bowl and set aside.

Combine cookie mix and spices in a large bowl and set aside.

Combine pumpkin, oil, vanilla, and flax mixture. Give it a good stir, then add it to the dry ingredients. Mix until it's nicely combined. Dough will be sticky. Scoop dough onto your baking sheet by heaping tablespoons, leaving an inch between cookies. Flatten each one with the back of the spoon.

Bake cookies 11-15 minutes, until a toothpick inserted into a cookie comes out clean. Let the cookies cool completely before storing in an airtight container for up to 4 days. Leftovers can be frozen, but you won't have any leftovers.

Comments

Build-a-Boner Cake Tutorial

I firmly believe everyone should know how to make a quick penis cake. Heh. Firmly. Pretty much appropriate for any occasion, right? Bachelorette party? Duh. Baby shower? A penis most likely was involved in the baby-making, so yes. Quitting your job? Tell them to eat a dick and hand them this cake. See? SO VERSATILE. And it's totally easy! You will need: Eight cupcakes, day-old/refrigerated overnight Dick-worthy plate for display Bowl for collecting cake scraps Parchment paper to cover work surface Three bamboo skewers Pen or marker Serrated knife Flesh colored buttercream frosting Piping bag Flat decorator tip (I used Wilton 150. You could use Wilton 125 for a large cake.) Icing knife/spatula/whatever you call it Glass of hot water Paper towel or dish towel Small square of wax paper (2"x2") Brown sprinkles Soft, fresh cupcakes make this difficult to sculpt. Day-old cupcakes that have lost some moisture work really well and stand up to the serra

Christmas Penis Gingerbread Cookie Tutorial

Festive gingerbread penis cookies! With Santa hats! And SPRINKLE PUBES! This video tutorial will show you how to create a flaccid penis wearing a Santa hat even if you don't have a Santa hat cookie cutter. Everyone already has a flaccid penis cookie cutter, right? The cookie recipe comes from this site , but I've made a few changes to the ingredients and technique. Vegan Gingerbread Cookies Printable recipe Makes 2 to 3 dozen cookies, depending on the size. 1/3 c soy-free Earth Balance, at room temperature 1 c coconut sugar, brown sugar, or evaporated cane sugar 1 c unsulphured molasses 3/4 c water 6 c all-purpose flour 2 tsp baking soda 3/4 tsp kosher salt 1 tsp cinnamon 1 tsp ground ginger 1/2 tsp cloves 1/2 tsp allspice Vegan Royal Icing sprinkles (optional) In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl and using a hand mixer, cream together the margarine, sugar, molasses, and 1/2 cup of water.

Maple-Sweetened Extra Peanut Buttery No-Bake Cookies

Way back in the olden days, I co-owned a little coffee shop in Denver. The traditional version of these cookies was our best seller, and with good reason. THEY ARE DELICIOUS. But the sugar, butter, and milk in the o.g. recipe would probably kill me at this point. With my recent acceptance of my cane sugar intolerance (it only took five years), I modified the recipe to include pure maple syrup. Maple syrup is pretty expensive compared to cane sugar, so if you can tolerate sugar, you can sub in an equal amount of that instead. They were easily veganized by using Earth Balance in place of butter and almond milk in place of regular milk. I know I've said this before, but I think regular EB tastes weird, so I always use the soy-free stuff. Coconut oil would probably work just as well, but I haven't experimented with that. If you're trying to keep these free of cane sugar, use unsweetened almond milk, unless you're awesome and make your own nut milk and sweeten it w

Blue Balls Bakery

Search This Blog