Pumpkin Chocolate Chip Cookies


Pumpkin is very seasonal and you see pumpkin in everything from the Fall all the way through winter. We are in the middle of winter so I wanted to share my pumpkin chocolate chip cookie recipe with you. These are a new twist on the pumpkin bars that my husband loves!


1+1/2 cups Vitacost garbanzo flour

½ tsp. pink salt

2 tsp. pumpkin pie spice

1 tsp. baking powder

½ cup pumpkin puree

¼ cup coconut oil

¾ cup organic turbinado sugar

1 tsp. vanilla

2 T. water

1 T. raw apple cider vinegar

½ cup chocolate chips or chunks


1. Preheat oven to 375.

2. Combine dry ingredients flour, salt, pumpkin pie spice, baking powder in a medium size bowl.

3. Mix together wet ingredients: pumpkin puree, coconut oil, sugar, vanilla, water, and vinegar.

4. Pour wet ingredients into bowl of dry ingredients. Stir to combine.

5. Stir in chocolate chips or chunks.

6. Scoop out 2 Tablespoons of batter per each cookie (use a medium ice cream scoop).

7. Bake cookies at 375 for 18-20 minutes until done and brown on the edges.

8. Enjoy!

Yield: 1 dozen cookies

Classic Tasting Chocolate Chip Cookies

Who doesn’t love a good homemade chocolate chip cookie? I <3 cookies but my body is so sensitive that I can’t eat the classic version made with butter and white flour. Good thing there are other ingredients that can make a cookie that’s just as divine without the belly ache. These have a good amount of protein from the chickpeas, I imagine you can use any bean you have on hand. Pinto beans would make a pretty pink shaded cookie. This makes a small batch. This is my version of Donielle’s Gluten Free, Grain Free Chocolate Chip Cookie.

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Recipe (high protein, gluten free, dairy free) – Makes about 8 small cookies


3/4 cup cooked chickpeas (rinse if using canned)

1/2 tsp. baking soda

pinch of sea salt

2 T. raw local honey

1/4 cup homemade pumpkin seed butter, check out my recipe (can use almond butter if you like)

1 tsp. vanilla extract

1/4 cup Enjoy Life chocolate chips (allergen-friendly, dairy, soy, and nut free)


1. Preheat oven to 350.

2. Pull out the food processor and add all ingredients except mini chocolate chips. Blend until smooth. Will need to pause and scrape down sides a few times (1-2 minutes of blending will do).

3. Remove batter from food processor and place into a bowl, add mini chocolate chips and mix to distribute chips.

4. Use small baking sheet and drop cookie batter by the spoonful, golfball size.

5. Place in oven and bake 15 minutes. I recommend baking so they are still soft, cookies will firm when they cool.

6. Enjoy!

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Serve up with a warm cup of tea! Glorious Smile

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Wacky Birthday Cake

For my birthday, I wanted the perfect cake, but not just any cake. This one had to be both gluten free and dairy free to suite my dietary needs. Most restaurants don’t serve gluten free and dairy free desserts, sometimes they offer desserts that are one or the other, not both. This cake recipe came from and it’s called, ‘wacky cake’. The way you make it is wacky because you combine all the ingredients into your baking pan, no separate bowls required. Less dirty dishes to wash, how wacky is that?! Read more