filed under: baking, cooking, food, green kids, how-to, recipes, vegan cooking
This fall instead of simply carving a pumpkin, grab your kids and bake a batch or two of my gluten-free, vegan pumpkin carob chip cookies. They are divine! And since this brightly colored squash is so good for you, you won't feel bad indulging your kiddo's sweet tooth with a cookie or two.
What you will need:
- 1/2 cup organic coconut oil
- 1 1/2 cups organic raw sugar
- 1 cup organic pumpkin
- 1/4 cup organic flax-seed
- 1/2 cup organic applesauce
- 1 cup organic gluten-free carob chips
- 1 teaspoon organic vanilla
- 2 1/2 cups organic gluten-free flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Step 1: Mix it Up!
In a mixing bowl combine the coconut oil and sugar. Then, mix for a couple of minutes.
Step 2: Add the Goodies!
Add the pumpkin, flax-seed, applesauce, and vanilla and mix until smooth.
Step 3: Add the Dry Ingredients!
In a separate mixing bowl combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt, mix thoroughly, then slowly add in the wet mixture and mix until smooth. Then, add the carob chips!
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