egg-free pumpkin chocolate chip cookies
My cousin has a little boy who is allergic to eggs, but he loves cookies, so she is always on the lookout for good recipes that don't require eggs. The pumpkin replaces the eggs so the cookies turn out moist and stay that way even if someone forgets to replace the lid to the cookie jar! these cookies turn out bright orange and look very festive for autumn. This recipe is very forgiving! Even if the cookies get a little burnt, they still taste great! I made these for a bake sale at work almost a month ago and people are still raving about how good they were!
prep time
15 Min
cook time
20 Min
method
---
yield
6-10 serving(s)
Ingredients
- 2 sticks butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 1 teaspoon vanilla
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 can pumpkin puree, 14 ounce
- 1 teaspoon baking soda
- 4 cups flour
- 12 ounces semi-sweet chocolate chips (1 regular bag)
How To Make egg-free pumpkin chocolate chip cookies
-
Step 1Cream together butter and sugars until well mixed. Add vanilla, cinnamon, and nutmeg. Add the pumpkin and stir well.
-
Step 2Stir in baking soda. Slowly add 4 cups flour, stirring to combine. Add chocolate chips and stir to combine.
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Step 3Lightly grease 2 cookie sheets. Drop batter onto sheets with a spoon.
-
Step 4Bake at 375 for 15-20 minutes. check cookies after 15 minutes to ensure they aren't burning (cooking time depends on your oven but even a tad burnt, these taste amazing!)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cookies
Category:
Chocolate
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
Keyword:
#pumpkin
Keyword:
#egg-free
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