SVSU student teaches how to make gluten free cookies during coronavirus outbreak

coconut sugar

🥗Healthier: date sugar

💰Cheaper: brown sugar

Date sugar is less processed and has a lower glycemic index.

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while keeping moisture.

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is nutritious but more expensive than regular flour.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is a lower glycemic alternative.

Preheat the oven to 350°F (175°C).

Line a baking sheet with parchment paper.

In a large bowl, mix gluten-free flour, coconut sugar, baking powder, baking soda, and salt.

In another bowl, combine melted coconut oil, maple syrup, and vanilla extract until smooth.

Add pumpkin puree to the wet ingredients and mix well.

Gradually add the dry ingredients to the wet mixture, stirring until combined.

Fold in chocolate chips and spices like cinnamon and nutmeg.

Divide the dough into small balls and place them on the baking sheet.

Flatten each ball slightly and use food coloring to create Halloween designs.

Sprinkle with festive sprinkles if desired.

Bake for 10-12 minutes until edges are golden.

Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.

Cooking Techniques

Spice Level:

Allergens