Last week, my kids had a day off of school that was filled with doctor appointments. To add in a little fun in our day, we went out to Culver’s for lunch. I let the kids have a scoop of custard for a treat. Since the custard contains eggs, we were going to head to McDonald’s for Anna to have ice cream too.
For maybe the second time in her life, she told me she wished she didn’t have food allergies. I told her, “Me too” and we are doing the best we can and praying for her too. She is always a tough cookie about her allergies and really accepting of them. But, like any of us, sometimes we just have to be real and express that allergies stink.
While driving, she asked me if she could have bananas on top of her ice cream. So we decided to head through Dairy Queen’s drive through since they have banana sundaes. Then, she asked if she could have bananas AND strawberries. I told her she had to pick one. I ordered her banana sundae, drove up to the window and the high school boy who was holding her sundae asked, “Do you want any other toppings on this, like maybe strawberry?” What?! How did he know? When have you ever had anyone ask if you want an additional topping, for free, and then have it be exactly what you were wishing for. He had no idea about our previous conversation but he blessed Anna in such a big way. I wanted Anna to treasure this moment and realize it was like a big hug from God. We don’t have answers to why she has allergies but we do know that God loves her deeply. God does not change and neither does His great love for us.
Onto today’s recipe post…
These are the best Gluten Free, Egg Free cookies I’ve ever made. They are soft like a little pillow, and taste like a little magic in your mouth. My husband who doesn’t even really care for pumpkin, LOVED these!
2 c Natalie’s Gluten Free Flour Mix (or use your GF flour mix + xanthan gum)
2 t baking powder
2 t pumpkin pie spice
1/2 t salt
1 t baking soda
1 c canned pumpkin (or puree)
1 c sugar
1/2 c coconut oil (melt before measuring)
1 flax gel egg (1 T finely ground flax seeds whisked with 3 T warm water, let sit about 10 minutes)
1 t milk (if you have a dairy allergy, substitute with rice milk)
1 T vanilla
1 c white chocolate chips (if you have a dairy allergy, use Enjoy Life’s Chocolate Chips instead)
1. Preheat oven 350 degrees. Spray cookie sheet with cooking spray. I used Kelapo’s Coconut Oil Cooking Spray. (Read more about this cooking spray in tomorrow’s post)
2. In a large bowl, combine dry ingredients. Whisk together well. Set aside.
3. In a separate bowl, mix together the wet ingredients.
4. Stir wet ingredients into the dry ingredients. Then, stir in white chocolate chips.
5. Drop by spoonful (or use small cookie dough scoop) about 1 inch apart, onto cookie sheet. Bake 12-14 minutes. Let cool 5-10 minutes, before transferring the cookies to wire racks to finish cooling.
Makes 37 cookies (when using my small cookie dough scoop).
Adapted from a recipe found on Sheknows.com