These cookies came from a desire for fall flavors, mixed with some laziness.
I've made a few things from Betty Crocker's gluten-free cookie and cake mixes recently with great results, but I hadn't been brave enough to start adding or changing things beyond subbing in oil and a flax egg. I figured I could just make a few modifications to the chocolate chip cookie mix, hope for the best, and eat whatever pumpkin-flavored mess I pulled out of the oven.
I can't believe they turned out as delicious as they did.
Just to make sure it was really that easy to make something so yummy, I made them a second time and took them to work. Almost everyone who ate one asked for the recipe. It was a happy day for this little baker girl.
So, I made a video. Finally. It's something I've wanted to do for a long time, but was never brave enough to put myself in front of the camera. These cookies are too good to not share, though.
I know. The lighting is terrible, and the video is really choppy, but I'll get better the more I do this. Which should be often, because it was a lot of fun!
I'm planning on more boxed mix tutorials, along with some other stuff. Carrot cupcakes. Mini stevia-sweetened 100 calorie pumpkin pies with whipped coconut cream. Mimosa cupcakes.
Vegan marshmallow fondant and how to turn it into little penis cupcake toppers.
I guess that kind of explains why my YouTube channel is called Blue Balls Bakery. Heh.
Oh, and here's the recipe in case you're a jerk and don't want to watch the video. Jerk.
Easy Pumpkin Spice Chocolate Chip Cookies
Makes 20-24 cookies
1 Tbsp ground flax seed mixed with 3 Tbsp water
1 box Betty Crocker Gluten-Free Chocolate Chip Cookie Mix
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 cup canned pumpkin puree (NOT canned pumpkin pie mix)
1/4 cup oil (canola, coconut, melted Earth Balance, etc.)
1 tsp vanilla extract
Preheat your oven to 350º. Line a baking sheet with parchment paper.
Combine flax and water in a small bowl and set aside.
Combine cookie mix and spices in a large bowl and set aside.
Combine pumpkin, oil, vanilla, and flax mixture. Give it a good stir, then add it to the dry ingredients. Mix until it's nicely combined. Dough will be sticky. Scoop dough onto your baking sheet by heaping tablespoons, leaving an inch between cookies. Flatten each one with the back of the spoon.
Bake cookies 11-15 minutes, until a toothpick inserted into a cookie comes out clean. Let the cookies cool completely before storing in an airtight container for up to 4 days. Leftovers can be frozen, but you won't have any leftovers.