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Gluten Free Pumpkin Chocolate Chip Cookies
Gluten Free Pumpkin Chocolate Chip Cookies
Author: 
Recipe type: Dessert
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 12 cookies
 
Ingredients
Dry
  • 1 and 3/4 cup gluten free flour mix (I used Pamela's Baking and Pancake Mix)
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Wet
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped dark chocolate (or chocolate chips)
Instructions
  1. Whisk all dry ingredients in a large bowl and set aside.
  2. Mix all wet ingredients (except dark chocolate) in a medium bowl until well combined.
  3. Add wet to dry and mix until just combined.
  4. Add chopped dark chocolate and fold to incorporate.
  5. Place in the fridge for one hour to chill or in the freezer for about 20 minutes).
  6. Preheat oven to 350 degrees F.
  7. Scoop 2 tablespoons of batter and roll into a ball. Place on a greased baking sheet and bake for 12 minutes.
  8. Let cool for about 5-10 minutes before eating.
  9. Store in an airtight container for up to five days.
Notes
Pamela's Baking and Pancake Mix is not vegan because it has buttermilk, but if you use a different gluten free flour mix this recipe is vegan and gluten free.

Sub equal amount of white whole wheat flour if you do not need this recipe to be gluten free.
Nutrition Information
Serving size: 1 cookie Calories: 250 Fat: 15.7 g Carbohydrates: 23.4 g Sugar: 8.9 g Fiber: 2.6 g Protein: 2.9 g
Recipe by 24 Carrot Life at https://24carrotlife.com/2014/11/10/gluten-free-pumpkin-chocolate-chip-cookies/