YESTERDAY FINNY AND I baked some delicious pumpkin chocolate chip cookies together. For those of you who don't know, Finn has a casein or milk protein allergy. He has mostly grown out of it but I try to limit his dairy intake as much as possible at home. We had an open can of pumpkin puree in the fridge from some pumpkin scones I made recently so I knew I needed to finish the can off while it was still fresh!
1/2 cup coconut oil
1/2 cup earth balance butter (dairy free)
1 cup white sugar
1 cup light brown sugar
1 Tbsp vanilla
3 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp salt
1 cup semi-sweet chocolate chips (Kirkland brand is dairy free!)
Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
Beat coconut oil, butter and both sugars together in a large bowl until smooth. Beat in the eggs one at a time, then add vanilla and pumpkin puree.
In a separate bowl whisk together dry ingredients. Slowly add flour mixture into the batter until combined. Add chocolate chips.
Scoop the cookie dough by heaping tablespoons onto the cookie sheets and bake for 15-20 minutes, until the cookies are browned slightly around the edges.
Let them rest on the cookie sheets for 5 minutes before transferring to wire racks to cool completely.