Maple Pumpkin Chocolate Chip Cookies
A couple of weeks ago my brother-in-law and girlfriend came down for a visit. I always make sweets for my guests, so I made regular chocolate chip cookies for him and gluten free Maple Pumpkin Chocolate Chip cookies for her, since she has been recently diagnosed with gluten allergies. Well, turns out my husband, daughter, and extremely picky son really liked them, so I have been baking some pretty much every week for snacks and school lunches. If it tastes good and it’s healthy, then it’s a double bonus.
Last time I went up north for a visit, I had made her gluten free Maple Chocolate Chip Cookies with rice flour. This time I wanted to try coconut flour. I have varied the recipe a bit each time I made the cookies, playing around with the amounts of pumpkin versus oats until I got the right proportion. The original cookies were made with coconut oil, but the last time I made them I left it out and you know what? It totally worked. They came out perfect and tasted just as good.
These Gluten Free Maple Pumpkin Chocolate Chip Cookies are filled with pumpkin puree and pumpkin pie spice. They are sweetened with pure maple syrup and chocolate chips. For texture, I added rolled oats and pecans.
The cookies are soft and cake-like. They may look dry coming out of the oven, but once you place them in an airtight container, the outer layer becomes as moist as the inside. There is just the right amount of pumpkin versus spice ratio and plenty of sweetness. Take it from my four year old, these cookies are good.
GF Maple Pumpkin Chocolate Chip Cookies
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake dessert snack gluten-free healthy maple syrup pumpkin pumpkin spice chocolate chips cookie American
Ingredients (15 cookies)
- 1/3 cup pumpkin puree
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/3 cup coconut flour
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/3 cup Bob’s Red Mill Gluten Free Rolled Oats
- 1/3 cup semi-sweet (or dark) chocolate chips
- 1/4 cup chopped pecans
Instructions
Preheat oven to 375°F.
Line a cookie sheet with parchment paper.
In a stand mixer, add the pumpkin, maple syrup, vanilla, and eggs. Mix on low until smooth.
Then add the coconut flour, spice, salt, and baking soda. Continue to mix on low until well blended.
Next add the oats, chocolate chips and pecans. Mix until all are well distributed.
With a cookie scoop, place mounds of dough on parchment paper 2 inches apart. The dough will not spread during baking, so you need to press down each mound gently with your hands.
Bake at 350°F for 15 minutes or until the tops are slightly dry and the bottoms of the cookies are golden.
Remove from oven and leave on cookie sheet for 10 minutes, then place on cooling rack to cool completely.
Notes
I kept my cookies in an airtight container at room temperature for several days and they stayed the same.
I have also frozen batches and then defrosted by simply placing them at room temperature and they were just as good as a fresh batch.
Recipe adapted from Coconut Flour Chocolate Chip Cookies by The Detoxinista
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Churro Crepes with Homemade Dulce de Leche
Well, since every time I post a type of churro recipe, my blog buzzes with action, here is another one. Churro Crepes. I made these for my family one Sunday morning and I made some for the guys at my office. I received high compliments, so I thought I ‘d share the recipe. Crepes are so easy to make once you get the batter right. You don’t need any fancy equipment. My mom always made her crepes in a regular pan greased with good old Crisco. I prefer a non-stick pan coated with cooking spray. To each their own.
I did try two different dulce de leches with the crepes. The darker dulce de leche was made by a friend. She boils her unopened can of sweetened condensed milk in a pot on the stove for about 1.5 hrs, flipping it over half way through. It produced a darker, thicker, and more rich flavored dulce de leche. I cooked mine in a jar in the slow cooker for 10 hours (see how here). I ended up with a lighter, creamier and thinner dulce de leche. Each is equally good, it just depends on what you need it for. If you want to use it as a filling for a cake or cupcakes, the thicker one is better. If you want to pour it over ice cream or crepes, then the thinner one works better. I did like my homemade dulce de leche better with these crepes because the taste didn’t over power the cinnamon flavor and the light fluffy texture of the crepe. The thicker, darker dulce de leche was just to strong for this delicate treat.
For those who just don’t care and are really not interested in making their own dulce de leche, here is the brand I have used for other recipes. It is dark and thick like the one my friend made. You should be able to find it at your local Spanish market. If not, you can try La Salamandra brand on Amazon.com.
Churro Crepes
by The Sweet Chick
Prep Time: 5- 10 minutes
Cook Time: 18-20 minutes
Keywords: breakfast dessert dulce de leche cinnamon crepe
Ingredients (12 crepes)
For the crepes
- 1 1/4 cups milk
- 1 cup all purpose flour
- 1 whole egg
- 1 teaspoon vegetable oil
- 1/4 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
For the cinnamon sugar
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 1/2 teaspoons cinnamon
Instructions
For the crepes
In a blender or with hand mixer, combine all ingredients. Blend until smooth.
Heat a nonstick skillet with flared sides over medium-high heat. Remove from heat. Pour 1/4 cup batter into skillet; lift and tilt the skillet to spread batter evenly across bottom of skillet. Return to heat. Cook about 1 minute or until light brown.
Flip crepe with a spatula and cook the other side for about 30 seconds. Remove from pan and place on a warm plate and cover to keep warm.
Repeat with remaining batter.
When all crepes are cooked, fill them with 3 tablespoons (or more if you like) of dulce de leche and either fold the side of the crepes into the middle or roll up the crepes.
For the cinnamon sugar
Sprinkle 1/4 teaspoon of cinnamon sugar over the top of each crepe.
Eat and enjoy!
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