Tag Archive for: Baking

Pumpkin Chocolate Chip Cookies

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The holidays are a perfect time for pumpkin cookies. You don’t have to skip yummy holiday treats just find better choices which is what I do. When your sweet tooth demands a festive treat, or when you need to take a dish to a holiday get together, consider Pumpkin Chocolate Chip Cookies.

All ingredients used are organic if available.

  • 3/4 cup unsweetened applesauce
  • 1/2 cup cane sugar or agave
  • 2 eggs
  • 1 (14 ounce) can pumpkin puree
  • ½ cup coconut oil
  • 2 teaspoon rice or almond milk
  • 2 teaspoon vanilla
  • 1 12-oz package Enjoy Life dark chocolate or carob chips
  • 2 teaspoon baking soda
  • 4 teaspoons baking powder
  • 4 cups gluten-free flour
  • 2 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice (optional)

Directions:

Preheat oven to 375 degrees.

In a large mixing bowl, stir together applesauce, sugar, eggs, pumpkin, milk, oil and vanilla until well mixed. Stir in chocolate chips.

In a smaller bowl, stir together baking soda, baking powder, flour, cinnamon, and pumpkin pie spice.

Add dry ingredients to wet, and stir until well mixed.

Drop by heaping, rounded tablespoons onto ungreased baking sheet. Cookies do not bake larger—they bake to the size you make the dollop. Bake for 10-15 minutes (my oven only takes 10 minutes). Let cool on baking sheet for several minutes before transferring to a cooling rack.

baked pancakes

Baked Gingerbread Pancakes

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Baked Gingerbread Pancakes

My first experience with baked pancakes was at the Firefly Southern Grill in Evansville, IN. I loved them so much that I found this recipe and as always modified it. I hope you enjoy this recipe as much as I do! P.S. I have not attempted this with gluten-free flour so let me know if you find it works.

Baked Gingerbread Pancake

Cook Time:15 min

Prep Time: 10 min

Pancake:

½ cup plant-based milk

½ cup all-purpose flour ( ¼ cup whole wheat/ ¼ cup white)

2 tablespoons all-purpose flour

½ cup unsweetened applesauce

2 eggs

1 tablespoon cane sugar

1 tablespoon dark molasses

¼ teaspoon ground ginger

¼ teaspoon ground cinnamon

¼ teaspoon table salt

Topping only:

1 cup organic lemon yogurt (I used plain organic yogurt with a couple of drops of lemon essential oil

  • Preheat oven to 450 then coat ovenproof skillet with coconut oil or butter
  • Combine all ingredients together except yogurt and whisk until lump-free
  • Pour batter into skillet and bake until pancake is firm about 12 minutes
  • Immediately remove the pancake from oven and cut into wedges and top with yogurt