Meet our favorite monster: Cookie. He’s a hit with us. He’s blue, furry, and cleans out the cookies from the VerMints test kitchen before we get any. (Apparently he likes okra too. He has discerning tastes.)
Our newest delectable creation – Pumpkin GingerMint Chocolate Chip Cookies – were inhaled in record time.
INGREDIENTS
- 140g of gluten-free flour. (We used Teff Company’s Maskal Teff flour.)
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp ground cardamom
- 1/2 cup brown sugar
- 1 tsp freshly ground ginger
- 1/4 cup applesauce
- 3/4 cup pumpkin (or any squash) puree
- 3/4 cup chocolate chips. (Try SunSpire’s Organic Fair Trade 65% Cacao Bittersweet Baking Chips)
- 1 tin VerMints GingerMint
DIRECTIONS
- Preheat the oven to 350°F. Line a baking sheet with parchment paper (reuse the parchment from your last batch of cookies!)
- Mix the dry ingredients together, saving the chocolate chips and the VerMints.
- Mix the wet ingredients together.
- Gradually add the dry to the wet ingredients and mix until just combined.
- Crush the VerMints! Think about that paperweight that you’ve never used. Exactly.
- Stir in the VerMints and the chocolate chips.
- Drop rounded tablespoons of batter onto the baking sheet. Bake for 10 minutes or until just a tad brown around the edges.
- Transfer the beauties to a wire rack and let them cool.
Om nom!