By Claire McKenna
The best time of the year is when endless pies, pastries, and bread rolls line dinner tables. I celebrate Thanksgiving with my extended family and our meal consists of numerous small dishes that fill a large buffet. However, I have found that sometimes it is difficult to find something to eat when you are gluten-free.
If you are ever in need of a tasty gluten-free dessert, appetizer, or complete meal these blogs have the BEST recipes:
Gluten-Free Follow Me: https://www.glutenfreefollowme.com/recipes/
This week I decided to try to make a Thanksgiving-themed gluten-free dessert recipe to see if it would actually taste good. I found an enticing Chocolate Chip Pumpkin Cookies recipe on Jackie’s Gluten-Free Follow Me website. It included surprisingly simple ingredients and didn’t take me long to bake. When I brought them to school the next day they disappeared before lab was over! If you’re in the mood for some delicious cookies try the recipe below:
- 1 cup pumpkin puree
- 1 cup cane sugar
- ½ cup softened butter
- 1 tsp vanilla extract
- 1 egg
- 2 cups GF flour from Vitacost
- 2 tsp baking powder
- 1 tsp cinnamon from Vitacost
- ½ tsp salt
- 1 tsp milk
- 1 tsp baking soda
- 1 cup Vitacost chocolate chips
- Preheat oven to 375 degrees.
- In a large bowl, combine pumpkin puree, sugar, butter, vanilla extract, and egg.
- Add the baking powder, cinnamon, and salt to a large bowl, and mix well.
- Slowly add the flour into the large bowl, and mix well.
- In a small bowl, combine the milk and baking soda.
- Add the milk and baking soda mixture to large bowl, and mix well.
- Add the chocolate chips to the batter, and mix together.
- Place the bowl in the refrigerator if you have time. I did this for 20-30 minutes but you can do for up to 1-2 hours. Chilling the dough will prevent the cookies from spreading.
- Roll cookie dough into balls, and place on parchment-lined baking sheet.
- Bake for about 11 minutes.
My Final Product: