Fabulous pumpkin cookies, gluten-free + delicious.
So today's post, Dear Reader, is brief and sweet. Just like the treat I baked this weekend when I began with the idea of a pumpkin cookie. I craved something different than my Pumpkin Pecan Cookies and my nutmeg icing drizzled Pumpkin Quinoa Cookies. I craved dark chocolate. And peanut butter. So I threw them in the bowl with pumpkin and coconut flour and, well.
There was a happy ending to the story.
Gluten-Free Pumpkin Chocolate Chip Cookie Recipe
Originally published October 2010.A secret ingredient or two makes these wheat-free cookies special. I added subtle spices- not too much. I didn't want to overpower the medley of flavors in this unusual cookie.
1 cup sorghum flour
1/2 cup organic coconut flour
1/2 cup potato starch or tapioca starch
1/4 cup almond flour or hazelnut flour
1 1/2 cups organic light brown sugar
1 teaspoon baking powder
1/2 teaspoon fine sea salt
3/4 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2/3 cup organic pumpkin puree (canned is fine)
1/2 cup organic cashew butter, peanut or almond butter
2 tablespoons organic canola oil or grapeseed oil
2 free range organic eggs, beaten (or Ener-G Egg Replacer for 2 eggs, mixed)
1 tablespoon bourbon vanilla extract
1/2 cup dark chocolate chips
Preheat the oven to 350ºF. Line a cookie sheet with parchment paper or an Exopat.
In a large mixing bowl, whisk together the gluten-free flours, starches, sugar, xanthan gum, leavening, and spices.
Add in the pumpkin puree, cashew butter, oil, eggs, vanilla extract.
Beat until the ingredients come together and form cookie dough. The dough should stick together when you pinch it. If it is too dry, add a teaspoon of warm water.
Add in the dark chocolate chips. Stir by hand until the chips are distributed.
Divide the dough into 18 pieces.
Using the palms of your hands, roll the 18 pieces of dough into balls. Place the balls on the prepared baking sheet and press down lightly with your palm to slightly flatten the dough. Shape into a circle if you need to. Press on a few extra dark chocolate chips, if you like.
Bake in the center of the oven for 15 to 20 minutes. Cookies will be firm and slightly golden brown on the bottom. Don't over bake, as they will crisp up as they cool.
Cool cookies on a wire cooling rack.
Delicious warm and gooey with a glass of ice cold rice milk.
Makes 18 medium sized cookies.
Wrap leftover cookies in foil when cooled. Bag and store in the freezer for maximum freshness and an easy on-the-go snack.
Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
This recipe has cashew/nut butter, coconut and nut flour, which some of you avoid. I can only suggest trying a safe-for-you brand of seed butter and your favorite flour blend as a substitute.
Note that changing the flours changes the texture and flavor of the recipe. So please taste test and adjust according to your preferences.
If you sub out the coconut flour, you may need less oil, as coconut flour grabs oil.
You can also add chopped walnuts, pecans, raisins or dried apricots for even more cookie fun.
More seasonal pumpkin yum from food bloggers:
Crock Pot Pumpkin Spiced Latte from Stephanie at A Year of Slow Cooking
Gluten-Free Vegan Pumpkin Oatmeal Cookies at Whole Life Nutrition Kitchen
Pumpkin Chocolate Chip Bars at Gluten-Free Is Life
Gluten-Free Pumpkin Roll at The Gluten-Free Homemaker
Gluten Free Easily has a crustless Gluten-Free Pumpkin Pie
And... if you need even more pumpkin deliciousness, here's my Gluten-Free Goddess Pumpkin Recipes.