So I finally had some "extra" time to myself this week! So I decided to bake a few things while my boyfriend worked on his latest project in the kitchen. It was his grandmom's birthday this weekend and every family get together they have she always has to result to eating ice cream for dessert because of her gluten allergy. I always felt so bad! So I decided to make a gluten free dessert. I found an excellent recipe on Tenley Molzahn's website. She is from The Bachelor and recently just found out about her gluten allergy. She always posts yummy recipes! I decided to make the #glutenfree pumpkin chocolate chip cookies! Mmm :-)
- 3/4 cup canned pumpkin
- 1/4 cup butter, softened
- 1 tsp. vanilla
- 1 egg
- 1 #glutenfree chocolate chip cookie mix (I used Betty Crocker)
- 1/4 tsp. ground cinnamon
- Chocolate Chips (I added extra chips!)
- Powdered sugar to top it off!
DIRECTIONS:
- In large bowl mix in your wet ingredients and add pumpkin into that mix
- In another bowl, mix the cinnamon & cookie mix together
- Stir in cookie mix and cinnamon until dough is soft and “doughy”
- Stir in extra chocolate chips
- Drop dough by rounded tablespoonfuls
- Bake for 10 to 12 minutes at 350 degrees (make sure to look at your cookie mix box to make sure the temperature amount is correct) ...I kept it in there for 10 min, just enough to make them golden brown
- Let cool, then sprikle with powdered sugar
- Enjoy!! :-)
Xo