pumpkin chocolate chip cookies (vegan), GFE’s home for the holidays and 3 giveaways
I am honored to be participating in a wonderful event taking place now through December 23rd called Home for the Holidays – - Gluten Free Style. This celebration is the brainchild of my dear friend Shirley over at Gluten Free Easily. All together, we two dozen bloggers have come together to celebrate all the wonderful foods that say home to each of us. This could be a recipe that has been passed down through the generations. Or perhaps it’s a brand new tradition you have begun with your family. Each day, one of us is sharing with you that one thing that captures the essence of the holidays. It’s no surprise that there have been some pretty amazing submissions thus far. And the future posts are sure to not disappoint.
Besides the fantastic recipes, the best part of this event is the near 100 prizes being given away. There will be daily drawings for which you’ll have to comment to enter (below on my recipe submission). Each and every time/day you make a comment it ups your chances for winning the grand prizes. Just have a look-see at these beauties!
3rd prize: A Caveman Cookies prize pack (worth $89)
2nd prize: a shopping spree at Free from Gluten (valued at $150)
The grand prize: a Vitamix 5200 (valued at $550 – wow !)
Today, I am going to be giving away one copy each of these three fabulous books. Suffice it to say you can’t go wrong here – I don’t think it’s even possible to be unhappy about any one of these wonderful choices!
To enter to win these books (and to be automatically entered into our grand prize drawing), you’ll need to :
- Leave a comment here sharing which dish/meal captures the essence of the holidays for you.
- Share this post on Facebook, Twitter using hashtag #home4holidays, Pin it or Stumble It. You may also post about it on your blog. Make sure you leave a separate comment for each letting me know you did so.
This giveaway will be open until Thursday, December 15th at 11:59pm. Shirley will be announcing daily winners later this week/weekend. Please note that you must leave an e-mail address so we can contact you if you win! (See Shirley’s site for a complete list of prizes as well as daily/contest winners).
How else can you join in on the holiday fun? Share your own favorite gluten-free holiday recipe on your blog! Go ahead and grab Shirley’s Home for the Holidays badge and post away! Please be sure to check out Iris’ beautiful post from yesterday about baking with her grandma. Tomorrow, pay a visit to my good friend Jules’ blog to see what goodies she’s sure to post. Below is a complete list of participating bloggers so you can look back to see what you may have missed – and who is posting in the remaining weeks so you won’t miss a thing!
Monday, 11/28–Shirley Braden at gfe–gluten free easily
Tuesday, 11/29–Diane Eblin at The Whole Gang
Wednesday, 11/30–Heidi Kelly at Adventures of a Gluten-Free Mom
Thursday, 12/1–Ali Segersten at The Whole Life Nutrition Kitchen
Friday, 12/2–Sunny Busby at And Love it, Too!
Saturday, 12/3–Stacy Toth at Paleo Parents
Sunday, 12/4–Maggie Savage at She Let Them Eat Cake
Monday, 12/5–Melissa McLean Jory at Gluten Free For Good
Tuesday, 12/6–Kim Maes at Cook IT Allergy Free
Wednesday, 12/7–Alexa Croft at Lexie’s Kitchen
Thursday, 12/8–Brittany Angell at Real Sustenance
Friday, 12/9–Elana Amsterdam at Elana’s Pantry
Saturday, 12/10–Kelly Brozyna at The Spunky Coconut
Sunday, 12/11–Ricki Heller at Diet, Dessert and Dogs
Monday, 12/12–Iris Higgins at The Daily Dietribe
Tuesday, 12/13–Stephanie Fourie at Gluten Free by Nature
Wednesday, 12/14–Jules Shepard at Jules Speaks Gluten Free
Friday, 12/16–Heather at Gluten-Free Cat
Saturday, 12/17–Carol Kicinski at Simply…Gluten Free
Sunday, 12/18–Alisa Fleming at Alisa Cooks
Monday, 12/19–Linda Etherton The Gluten-Free Homemaker
Tuesday, 12/20–Gigi Stewart at Gluten Free Gigi
Wednesday, 12/21–Zoe at Z’s Cup of Tea
Thursday, 12/22–Lillian Medville Lillian’s Test Kitchen
Friday, 12/23—Shirley Braden at gfe—gluten free easily
pumpkin chocolate chip cookies
As far back as I can remember, my mom would bake for us. After school, we would come home to the most amazing smells…anything from freshly baked rustic bread loaves, to tea breads, cookies and lemon bars. As I have mentioned before, friends used to love coming over as there was always something “just out of the oven.” I want to be able to give my children that same memory. Whether it’s Christmas-time or not. Already they love being in the kitchen, helping to measure flour, operating the stand mixer and spooning cookie dough onto parchment. We’re making memories. And it’s so much fun.
These cookies are a favorite in our house because they are kid size – perfect for their little mouths. They are also a great bite-size dessert for a party. I brought these allergy-friendly treasures into school for both my daughter and my son’s Thanksgiving “feasts.” It was the perfect treat because every single child in the class was able to eat one right off the plate. For children with allergies/food sensitivities there is no greater joy than to be able to have what everyone else is having. After all, food is about community, right? It has an amazing way of bringing people together. I love that. These cookies also accompanied me just last weekend to the annual New York City Cookie Swap, a fundraiser for Cookies for Kids’ Cancer (sponsored by Bloggers without Borders). Ninety plus local foodies gathered together to support a great cause and share beautiful cookies all while ushering in the holiday season. So, these cookies have been around the block or two. I am so happy to be able to share them with everyone.
For my grain free friends, I posted this pumpkin chocolate chip cookie last year.
pumpkin chocolate chip cookies (vegan, nut free, soy free)
1/2 c / 2oz / 57g sorghum flour
1/2 c / 4 oz / 114g brown rice (superfine)
2/3 c / 4 oz / 114g tapioca starch
3/4 tsp xanthan gum
1 1/2 tsp ground cinnamon
1/2 tsp cloves
1 tsp baking powder
1 tsp baking soda
3/4 c / 4oz / 114 g brown sugar
1/3 c / 3oz / 80ml oil (I used grapeseed)
1 c / 8oz / 228g organic pumpkin (I used canned)
1/3 c/3oz / 85g mashed banana
1/4 c / 2oz / 60ml maple syrup (I used grade B)
2 tsp vanilla
1/2 cup Enjoy Life Chocolate Chips (optional)
- Preheat oven to 350 degrees.
- Place sorghum, rice flour, tapioca starch, xanthan gum, salt, spices, baking powder and soda in one bowl. Whisk to combine.
- Place brown sugar, oil, pumpkin, banana, maple syrup and vanilla in another mixing bowl. Whisk gently to combine.
- Transfer flour into wet ingredients. Using a wooden spoon or spatula, stir in the ingredients just until combined (overmixing here makes a sad cookie). Fold in the chocolate chips (if using).
- Spoon out batter in 1 tablespoon dollops onto a cookie sheet lined with parchment. I used a mini ice cream scoop. It’s just a wee bit bigger than a melon-baller. If you choose to make bigger cookies, be sure to adjust your baking time.
- Bake for 9 minutes. Leave cookies on parchment. Transfer/slide the parchment carefully onto a cooling rack.
- Repeat steps 5 and 6 with the remaining cookie batter.
Makes 48 cookies.