Is anyone else’s kids eating snacks at a lightning-speed rate? My goodness! I feel like I can’t keep up. Today I took twenty minutes to whip up this super simple and easy recipe with my wild child, J. He’s three on Tuesday and has spent this past week racking in all of his “terrible two” hours. When he’s with me baking, which he really loves, he’s out of trouble. Double win for everyone.
These cookies come from a bit of a wet batter, so you quite literally drop them on a baking sheet. The end result it’s a light and fluffy cookie with a cake-like texture. They aren’t weighed down by butter but instead are made with coconut oil. They are a perfect cozy autumn treat to your afternoon.
Pictured here with my first affiliate! Bloom Towels. I love this company so much! Not only do they have beautiful towels that are double-sided with fun and happy designs. They are actually very absorbent. It is my pet peeve to use a kitchen towel that just moves the liquid around, and doesn’t actually absorb anything. Not so with these. They make kitchen washcloths and even dog towels too! You have to check them out! The company is women-owned and I think they’d make perfect holiday gifts as well.
Easy Drop Pumpkin Chocolate Chip Cookies
Description
Drop Chocolate Chip Pumpkin Cookies
Ingredients
Instructions
- Preheat oven to 350 degrees and line the baking sheet with parchment paper.
- In a mixing bowl whisk together the first six dry ingredients. Then in another mixing bowl, mix together the remaining wet ingredients. Add the dry to the wet ingredients gradually until well combined and all the flour is absorbed. Scrape the batter down if you need to.
- Fold in chocolate chips. The batter will be pretty wet.
Using a large tablespoon, spoon out the batter onto a lined baking sheet. - Bake for 10-12 minutes. After about 5 minutes of cooling transfer them to a wire cooling rack to continue to set.
