Allergy Shmallergy

Simplifying life for families with food allergies.

Allergy-Free Pumpkin Chocolate Chip Cookies November 17, 2011

It’s that time of year again!  Yes, time to give thanks, enjoy time with loved ones, blah, blah, blah… But more importantly, it’s time to eat!  One of the greatest benefits of the cooler weather is the smell of warm pumpkin chocolate chip cookies.  Mmmmmmm, I’m already salivating just thinking about it!  These cookies are adapted from a recipe I found that was already egg-free (a great start!). But I’ve tweaked it to be dairy and nut-free and included a reviewer’s suggestion at the bottom for making them gluten-free as well! This recipe produces a ton of cookies, so invite the neighbors over about 5 minutes after they’ve cooled to help you chow down.
 

Ingredients (**see bottom for gluten-free substitutions**):

 
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1/2 cup shortening
  • 1/2 cup dairy-free margarine
  • 1 (15 ounce) can pumpkin puree
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour** (see below for gluten-free substitution)
  • 2 teaspoons baking soda
  • 1 teaspoon pumpkin pie spice
  • 12 ounces semisweet chocolate chips
 

Directions

Preheat oven to 375 degrees F (190 degrees C).

 

Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined.

 

Mix the flour, baking soda and pumpkin pie spice. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips.

  

Drop by teaspoons onto an ungreased baking sheet. Bake at 375 degrees F for 12 to 15 minutes or until set. Let cookies cool on a rack.

 
Makes 4 dozen cookies.
 
**To make them gluten-free, one reviewer commented that she substituted the following for the flour:
  • 2 cup rice flour
  • 1 cup soy flour
  • 1 cup tapioca flour
  • 2 teaspoon xanthan gum
  

I am thankful for these cookies!

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7 Responses to “Allergy-Free Pumpkin Chocolate Chip Cookies”

  1. Amy Says:

    These look delicious. Do you mind if I ask what the dairy substitution was (was it butter instead of margarine)? Thanks so much for these posts!

    • malawer Says:

      Of course! I used Earth’s Balance non-dairy butter /margarine sticks. They are super useful in baking if you avoid dairy! Found in some regular supermarkets and definitely at Whole Foods.

  2. Kathryn Says:

    oh darn, we’re avoiding wheat (plus eggs, dairy and nuts) and the allergy-free title excited me! let us know if you find any gluten free yummy recipes like this! thanks.

    • malawer Says:

      Kathryn,

      You’re in luck!! Take a peek at the note at the bottom of the recipe! I’ve included ingredients to replace the flour for those who are gluten-free.

      Thanks for commenting and enjoy!

  3. Jennifer Says:

    Yum! Do you ever calculate the nutritional info? Probably I don’t want to know on the cookies though!

    • malawer Says:

      You know, I haven’t. I agree that it’s probably a good thing. I’ve been eating these morning, noon and night. Pretending they’re healthy because they contain a vegetable… 🙂

  4. […]  But desserts almost never show up peanut, tree nut and dairy-free.  So, I offer to bring Dairy-Free, Egg-free, Nut-free Pumpkin Chocolate Chip Cookies (which both smell and taste AMAZING).  It’s fun to watch guests reactions when they hear what ISN’T in the […]


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