This autumn I knew it was time for a change. I found out this year I am allergic to dairy… like all dairy not just lactose. So all my favorite foods are getting a makeover. I have made many dinners, lunches and deserts all dairy free now, and am learning better ways to do it. I also made this recipe organic by using organic flour, and locally sourced organic pumpkin. I wanted to make something healthier but delicious for my grandparents and to remake my favorite cookie I usually buy at convenience stores. Sadly I have not found a pumpkin chocolate chip cookie in stores that is dairy free or organic, so I made it myself! I am fortunate that our house has dairy free chocolate chips, they are a lifesaver.
I also want to mention if you do not have pumpkin spice at your house you can mix nutmeg, cinnamon, allspice, cloves, and ginger for your own pumpkin spice seasoning. These came out so tasty and I would make them again. I would even add more pumpkin because the organic pumkin was so delicious. Make this recipe your own and let me know how it turns out. If you do make it dairy free, you will notice the texture will be different than a cookie made with real butter, but the flavor is just as great! Tell me what you love and what you would change. This recipe makes about 16 cookies and takes about 45-50 minutes to make. Enjoy!
Made by Vanessa at BusyVandCo
Homesteading Honey 