Regular readers of this blog will already know of my love for all things cookie related (here, here & here
are some favorites). I almost always have a stash of frozen dough in
my freezer for whenever I fancy a warm and gooey treat, imagine my
horror when I went hunting for such a thing and found my freezer drawers
cookie-less!
After an initial strop and stamp I thought I'd rectify the situation and restock. As if to add insult to injury, upon opening the fridge I was found to be missing a couple of key ingredients ... eggs and butter. I was convinced the day couldn't possibly get any worse, that was until I came across a stash of coconut oil and a tin of pumpkin puree hidden in a cupboard. I've read about coconut oil being a good substitute for butter in baked goods and I'm sure we've all eaten eggless cookie dough in the past, why can't the two work hand in hand. You know what, it bloody did!
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These cookies are fabulous, and I'm pretty convinced they're much healthier than the variety I'm used to going to town on. Don't quote me on that though .....
Dairy Free Pumpkin Chocolate Chip Cookies
Makes 12
Ingredients:
150g solid coconut oil
200g light brown sugar
50g caster sugar
4tbsp pumpkin puree from a can (why not use the rest in this)
1/2tsp cinnamon
1/4tsp ginger
1/4tsp mixed spice
200g plain flour
150g dairy free chocolate chips
Method:
Preheat the oven to 170C and line two cookie sheets with baking paper.
Mix the butter and sugars together in a stand mixer until light and creamy, add the pumpkin and mix till combined. Add the flour and spices and mix slowly until the dough comes together, stir through the chocolate chips.
Drop rounded tablespoons of dough onto the prepared sheet allowing space to spread between each cookie. Bake for 13 - 15 minutes until lightly coloured and puffy. Allow to cool slightly before enjoying with a nice cold glass of (almond) milk!
