Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Pumpkin Spiced Cookie Dough. This might be a little out of season now but I’ve still got a couple of pumpkin recipes to share. I notice it seems to have disappeared from cafes/shops already and has been replaced with Christmas stuff already.
I’ve love cookie dough but can only eat a little bit of at a time. I served this with gluten free pretzels to add a bit of savoury and some fresh strawberries.
Other Bits & Pieces Ideas
If you like this recipe for Gluten and Dairy Free Pumpkin Spiced Cookie Dough then you might like to try one of my other bits & pieces recipes:
- Treat yourself with my Peppermint Crunch Truffles (Gluten & Dairy Free)
- Go traditional with my Chutney (Gluten & Dairy Free)
- Try my healthy Apple Nachos (Gluten & Dairy Free)
- Make your own chocolate bars with my Chocolate Caramel Bars (Gluten & Dairy Free)
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
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Pumpkin Spiced Cookie Dough (Gluten Free, Dairy Free)
Ingredients
Instructions
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Whisk together the dairy free spread, brown sugar, pumpkin puree and ground cinnamon
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Beat in the gluten free flour
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Melt together the dairy free white chocolate and dairy free condensed milk in the microwave or in a small pan over a low heat
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Stir into the cookie dough
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Spoon into a jar or similar container, refrigerate for a couple of hours before enjoying. Note this cookie dough is best stored in the fridge.
