I set out with every intention to make pumpkin brownies… but cookies just cook so much faster. I’m still at an entry level skill set with gluten free baking; I want to try and make them as simple as possible with as few odd ingredients as possible. My kids liked these and I hope you will too. If you have any tips, leave a comment, I’d love to learn some new things from you!
So of course, these are vegan, and my daughter loved licking the bowl, and they have pumpkin and white beans –veg and protein. You can definitely feel good about eating these, giving them to your kids or whoever might happen by.
1 cup brown rice flour
1/2 cup brown sugar
2 Tablespoons sugar
1 teaspoon chia seeds (little miracles these are!)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/3 cup chocolate chips
1/2 cup white beans
1 1/4 cup pumpkin puree
1/4 cup water
2 Tablespoons veg oil
1 teaspoon gluten-free vanilla
Mix dry ingredients in large bowl.
Using a blender (or my preference: an immersion blender), blend beans, pumpkin, and water together until smooth. Add this mixture (along with oil and vanilla) to dry ingredients and mix well.
Using a large spoon drop golf-ball sized dollops of cookie dough onto cookie sheet (it will be pretty soft) Sprinkle with a tiny bit of sea salt and sugar.
Bake at 350 degrees F for 22 minutes.