Tuesday, October 19, 2010

homework catch-up & cookies.

this weekend was filled with far too much fun.
and thus, i am stuck with far too much work to do on this monday (turned tuesday... oops!)
it's 1:09 a.m., and i've still got loooads of studying to go. yahoo for college!

though i'm currently feeling as if a break from this spanish/chemistry combination i've got going on could be wise, and this is where the whole blogging thing comes into play.

so i've gotten a few requests for my gluten-free pumpkin chocolate-chip cookie recipe, and i know how hard it is to find decent gf cuisine.
so here's one for all my celiac friends out there!



1/2 cup unsalted butter, softened
3/4 brown sugar
3/4 granulated sugar
1 cup canned pumpkin
1 egg, beaten
2 teaspoons vanilla extract
2 1/2 cups Red Mill gluten-free flour
1/4 tsp xanthan gum
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
pinch freshly ground nutmeg
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips
pinch (or two) stevia powder

1. Preheat oven to 350˚F.

2. In a large bowl, cream together the butter and sugar. Add pumpkin and beat well. Then add eggs and beat well. Finally add vanilla and beat well.

3. Mix together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture, about 1/3 at a time and mix well after each addition. Fold in the chocolate chips with a spoon or spatula.

4. Spoon batter onto cookie sheets that have been sprayed with non-stick cooking spray or lightly buttered. Bake for 15 minutes or until lightly golden brown. Let sit for one minute after removing from oven. Then cool on wire racks.

i am serious when i say that these cookies are AMAZING. they're so light, almost cake-like. i've eaten at least three per day since we baked them last week.

oh and p.s. don't taste the batter. just trust me on this one.

happy fall!

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