Thursday, June 11, 2015

allergy-friendly pumpkin chocolate chip cookies

Thanks to Calvin's unhappy guts, I've had to make some sacrifices to be able to continue nursing my little babe. I am now soy, dairy, egg and wheat free. So... basically no cakes, cookies, cheese, ice cream, processed foods, delicious bread, wonderful donuts.. Everything I sustained myself on during pregnancy is now off limits.
I don't really miss cheese- amazingly- but I do miss a nice, delicious chocolate chip cookie. The recipes I've found use expensive ingredients- almond meal, coconut flour, Earth Balance Soy Free Buttery Spread, palm oil vegetable shortening.. And they taste like poo. I've been experimenting with recipes trying to come up with a delicious CHEAP cookie and finally baked one that I love! Thanks to the flax eggs and oat flour it has two components that typically make up lactation cookies, so I also added in Brewer's Yeast to make it a well-rounded lactation cookie. Of course, leave out the Brewer's Yeast if you're not breastfeeding. Or keep it in! It's a great source of B vitamins and chromium for everyone.

Allergy-Friendly Pumpkin (lactation) Cookies

  • 2 tablespoons ground flaxseed
  • 4 tablespoons water
  • 1/2 cup canned pumpkin
  • 2 tablespoons honey 
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup oat flour (use GF oats if avoiding gluten)*
  • 1/2 cup dairy-free chocolate chips
  1. Mix the flaxseed and water together in a small bowl- set aside for 5 minutes. In a medium bowl, mix flax mix, pumpkin, honey and brown sugar until combined. 
  2. In a separate bowl combine all dry ingredients. Mix into the wet ingredients until just combined. Stir in chocolate chips. Refrigerate dough for an hour.
  3. Scoop dough with a cookie scoop and place on parchment paper lined cookie sheet- lightly flatten tops (cookies will not spread). Bake in a preheated 350 degree oven for 8-10 minutes or until bottoms are lightly browned. Makes 18 cookies.

Lactation variation: add 2 tablespoons Brewer's Yeast & an extra tablespoon of pumpkin.

*oat flour is just oats that have been blended in a blender or food processor into powder. You can buy oat flour pre-ground or save some cash and process it yourself.

Chocolate Pot de Creme



Chocolate Pot de Creme

  • 8 ounces semisweet chocolate, chopped
  • 1 1/2 cups whole milk (I've substituted 2% with success as well)
  • 1 cup heavy cream
  • 6 egg yolks
  • 5 tablespoons white sugar
  • 1/4 teaspoon salt


  1. Place chopped chocolate into a blender.
  2. Whisk together the remaining ingredients and heat in a heavy-bottomed saucepan over medium-low heat. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon and almost boiling.
  3. Pour the hot mixture into the blender over the chocolate. Cover and blend until smooth, scraping down the sides as needed. Hold a kitchen towel over the lid of the blender to be safe, everything will be hot.
  4. Divide the mixture among 6-8 ramekins or small cups and refrigerate until set, about 3 hours. Top with lightly sweetened whipped cream before serving.

Variation:
Make individual dessert cups by topping the pot de creme with brownie chunks, raspberries, and whipped cream. If you stabilize the whipped cream with gelatin they can be assembled up to 24 hours in advance. Perfect for a party!