Instant Chocolate Chip Pumpkin Cookie

You guys, baking is hard. 

My foray into the world of cooking only began when I became gluten-free so I never learned the proper proportions for baking, i.e. flour to fat to leavening agent. Plus, gluten-free baking throws a whole other wrench into the proportion science: how different flours will react with what ingredients.

I first tried this recipe with coconut flour and it was baaad. It had a weird crumbly pudding texture and a really gross flavor. But I toughed through the failure. You’re welcome.

Meet your new favorite fall treat: A fluffy, cake-like cookie that’s ready in five minutes max, with a touch of pumpkin and ooey gooey chocolate. All you need is a microwave-safe container and a microwave.

Any other oven-less cookie lovers out there? I got you.

adapted from this recipe

makes one serving

Ingredients:

1/4 cup gluten-free oat flour (I ground my own in my blender. I didn’t grind it very finely.)

3/4 tsp pumpkin pie spice

1/2 tsp cinnamon

1/4 tsp baking soda

1 Tbs allergy-free chocolate chips

pinch sea salt

1/4 cup pure pumpkin puree

1 Tbs cashew butter

3/4 tsp vanilla

3/4-1 tsp maple syrup

Directions:

1. Mix the dry ingredients together in a microwave-safe container.

2. Add the wet ingredients and mix well. Pack mixture down until flat and cookie-shaped.

3. Microwave on high for one minute.

4. Let cool, then enjoy!

I am sharing this post with Wellness Weekend, Healthy Vegan Friday and Whole Food Fridays.

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