Notice: Function add_theme_support( 'html5' ) was called incorrectly. You need to pass an array of types. Please see Debugging in WordPress for more information. (This message was added in version 3.6.1.) in /var/www/wp-includes/functions.php on line 6031 Gluten Free Pumpkin Chocolate Chip Cookies
1/2 cup chopped dark chocolate (or chocolate chips)
Instructions
Whisk all dry ingredients in a large bowl and set aside.
Mix all wet ingredients (except dark chocolate) in a medium bowl until well combined.
Add wet to dry and mix until just combined.
Add chopped dark chocolate and fold to incorporate.
Place in the fridge for one hour to chill or in the freezer for about 20 minutes).
Preheat oven to 350 degrees F.
Scoop 2 tablespoons of batter and roll into a ball. Place on a greased baking sheet and bake for 12 minutes.
Let cool for about 5-10 minutes before eating.
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/