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.