Instant Chocolate Chip Pumpkin Cookie
September 27, 2013 § 14 Comments
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.
Instant Chocolate Chip Pumpkin Cookie
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.
I totally get you on being intimidated by baking. So scientific, so detailed! Can’t I just throw it all in a bowl, adjust the spices and eat?
Drooling all over my keyboard looking at this. Thanks for making a fellow lazy baker + pumpkin lover’s day.
You’re very welcome! And thank you for the lovely comment!
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What a great idea. Will be pinning this to share and for later of course!
Thank you! I hope you enjoy it!
[…] Instant Chocolate Chip Pumpkin Cookie from the Alkymist […]
I made this and the flavor was great, but the texture was incredibly dry and crumbly. Should i maybe add a bit more pumpkin, or maybe some banana?
I’m sorry it didn’t turn out. I would suggest maybe an extra 1 Tbs of pumpkin as I tried it with some mashed banana and it just made it taste banana-y. I hope this helps!
Also, I know I didn’t make this clear, but I did not grind my oat flour very finely. Perhaps using a chunkier flour would help retain moisture.
[…] 3) Instant chocolate chip pumpkin cookie […]