EASY PUMPKIN CHOCOLATE CHIP COOKIES│GLUTEN FREE, EGG FREE and DAIRY FREE

#diningwithtara #glutenfree #vegan EASY PUMPKIN CHOCOLATE CHIP COOKIES│GLUTEN FREE, EGG FREE and DAIRY FREE Super easy and crazy good Pumpkin Chocolate Chip Cookies. Do you love snacks and treats, but also want nutritious goodies - this is the perfect recipe for you! They are super fast to make and perfect for meal prepping. Make a double batch and freeze any cookies you do not eat within a day or two. Simply thaw on the counter for 10 minutes, or warm up in the toaster or microwave. My question for you - what is your favorite snack or dessert? Let me know in the comments below! Be sure to subscribe and hit the bell so you don't miss anything. ★ Come cook with me ★ ★ SUBSCRIBE to my channel - https://goo.gl/H6VaDn ★ Binge watch cooking videos - /playlist/PLMxA48sPLzTlazSfdnV-k39MEYzlRMqtw ★ INSTANT POT Recipes: /playlist/PLMxA48sPLzTnRyMQKwJK417w0730bV8_c ★ BUSY WORK Week Recipes: /playlist/PLMxA48sPLzTmn0PLlmfmnEZoIKTr2WxJ9 ★ Gluten Free Recipes: /playlist/PLMxA48sPLzTkVqUoaWTHnywkxkVpWCOmX ★ Low Carb Recipes: /playlist/PLMxA48sPLzTmbZkAVK--DYkqJNc8QGieA ★ Baking Recipes: /playlist/PLMxA48sPLzTnY0rVKvt4MTA3pHepz7hmU ★ Healthy Snacks & Desserts: /playlist/PLMxA48sPLzTlVpSeK8HCTKT1ev1kN1PNT ★ Pumpkin-Themed Fall Recipes: /watch/YweR2QhZ63MZR INGREDIENTS: 1 ½ cups Rolled Oats (or Oat Flour) 1 cup Almond Flour ¼ cup Coconut Sugar 1 tablespoon Chia Seeds 2 teaspoon Ground Cinnamon 1 teaspoon Pumpkin Pie Spice ½ teaspoon Pink Salt 1 teaspoon Baking Powder 1 teaspoon Baking Soda 1 tablespoon Maple Syrup 1 tablespoon Molasses ½ cup Pumpkin Puree (may substitute squash or sweet potato puree) ¼ cup Melted Coconut Oil ½ cup Chocolate Chips Sprinkle of Raw Cane Sugar (optional) INSTRUCTIONS: 1. Preheat oven to 375F. In a food processor, pulse rolled oats into oat flour. Then add all ingredients except chocolate chips and cane sugar. Pulse to combine. Gently add chocolate chips and lightly pulse or fold in. 2. Using a cookie scoop or other utensil, spoon 1/4 cup of mixture onto prepared baking sheet. Flatten cookies with a cross hatch pattern or simply press them down. Bake for 18 minutes. Remove from oven and sprinkle each cookie with a pinch of raw cane sugar. Bake for 5 more minutes or until golden brown. Allow to cool in pan for 5 minutes and then transfer to a wire rack. Enjoy! MUSIC: Epidemic Sound SOCIAL MEDIA: ★ Follow on Instagram: https://www.instagram.com/diningwithtara ★ Follow on FaceBook: Dining With Tara: https://www.facebook.com/groups/1905609426217009/ ★ Follow on Twitter (@diningwithtara): https://twitter.com/diningwithtara?s=09

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