Pumpkin Chocolate Chip Cookies
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 sticks butter, softened
1 cup agave syrup
1 teaspoon vanilla extract
2 eggs
1 cup pumpkin puree
2 cups chocolate chips
Sift the flour, baking soda, salt and cinnamon in a mixing bowl. In a separate bowl, combine butter, agave, vanilla, and eggs. Stir to combine, then add pumpkin puree. Add the wet ingredients to the dry, then stir in chocolate chips. Drop a third to half the batter on a sheet of plastic wrap, and form into a log. Repeat with the rest of the batter. Refrigerate for at least an hour. Preheat oven to 375°. Slice refrigerated log into cookies, and bake on a greased cookie sheet for 12-14 minutes. Yield 36 cookies. The dough freezes well, so you don’t have to bake it all at once.
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 sticks butter, softened
1 cup agave syrup
1 teaspoon vanilla extract
2 eggs
1 cup pumpkin puree
2 cups chocolate chips
Sift the flour, baking soda, salt and cinnamon in a mixing bowl. In a separate bowl, combine butter, agave, vanilla, and eggs. Stir to combine, then add pumpkin puree. Add the wet ingredients to the dry, then stir in chocolate chips. Drop a third to half the batter on a sheet of plastic wrap, and form into a log. Repeat with the rest of the batter. Refrigerate for at least an hour. Preheat oven to 375°. Slice refrigerated log into cookies, and bake on a greased cookie sheet for 12-14 minutes. Yield 36 cookies. The dough freezes well, so you don’t have to bake it all at once.
1 comment:
Oh, yum...
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