Pumpkin Chocolate Chip Cookies {Dairy-Free & Egg-Free}

Original Post:  10/28/11

If you are wanting to up your fiber game on chocolate chip cookies, this might be your answer. Still yummy enough for the kids to gobble them up and well..."special" enough to keep you regular. ;)  

Great way to use up some of the organic pumpkin I stock up on at Aldi!

I used flax egg instead of egg, and the cookies did not flatten at all. They came out as sort of cookie balls, and my family gobbled them right up.  


1 cup canned pumpkin puree

1 cup sugar 
1/2 cup oil
1 egg or 1 flax egg
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon almond or soy milk
1 teaspoon vanilla extract
2 cups dairy-free chocolate chips (I did Enjoy Life dark chocolate)

Combine pumpkin, sugar, oil, and egg. In a separate bowl, stir together flour, baking powder, cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

Add vanilla and chocolate chips.

Drop by spoonful or melon baller onto a greased cookie sheet or baking Stone and bake at 350 degrees for approximately 10 minutes or until lightly brown and firm.

I store these in the refrigerator.

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