These cookies are a yummy treat. With the holiday season just around the corner I have begun to think up some new recipes. This one was created with a brand new special little person in mind, born about a month ago, and coming into New Hampshire at such a beautiful time – autumn. They are gluten free and dairy free because I used no butter and the chocolate chips are Enjoy Life. Enjoy the cookies and the season!

I’m a decent baker, but I’m not that great at taking food pics.

Ingredients:

2 c. gluten free baking mix
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 c. Enjoy Life Chocolate Chips
1/2 c. organic dried cranberries

1/2 c. coconut palm sugar
1 Tbsp honey
1/2 c. coconut oil (melted)
2 eggs
1/2 c. canned pumpkin
1 tsp vanilla extract

Method:

1. Preheat oven to 350 degrees
2. In a small bowl blend all dry ingredients
3. In a larger mixing bowl thoroughly combine all wet ingredients with a whisk
4. Stir dry into wet until well-incorporated
5. Using a spoon, drop batter onto a non-stick baking sheet or use parchment paper
6. Bake for 9 minutes
7. Let cool and enjoy

Hoping a different angle would improve the situation. Not really.