Gluten Free Chocolate Chip Pumpkin Cookies
These cookies are soft and cakey, with just the right balance of pumpkin to chocolate. You could also try adding fresh grated ginger for an extra flavor punch.
Ingredients
- 4 cups/320 g gluten-free oat flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ cup unsalted butter at room temperature, or coconut oil, at cool room temperature
- 1 cup coconut sugar or brown sugar
- ¼ cup maple syrup
- 2 large eggs
- ¾ cup pure pumpkin puree
- 1 tsp pure vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- In a medium bowl, whisk together oat flour, baking soda, baking powder, salt, and spices.
- In a large bowl, using a mixer on medium speed, cream the butter with the sugar coconut sugar and maple syrup. Beat in the eggs until well incorporated. Beat in the pumpkin and vanilla. Add the flour on low and stir just until incorporated. Gently mix in the chocolate chips.
- Cover the bowl with a piece of plastic wrap and place in the fridge for 1 hour and up to 48 hours (I did 24 hours). Then, preheat oven to 350 F. Line a baking sheet with parchment paper and position a rack in the middle of the oven.
- Using a tablespoon measure, scoop out balls of dough, roll into a smooth ball, and place about 1 inch apart on the baking sheet. Use the palm of your hand to gently flatten each cookie, then place the baking sheet in the oven and bake cookies for 15-16 minutes. Remove from oven and place on a wire rack to cool. Repeat with the remaining batter.
- Cookies will keep in an air tight container at room temperature for 5 days.
Nutrition
Serving: 1 cookieCalories: 197kcalCarbohydrates: 27gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 26mgSodium: 66mgPotassium: 144mgFiber: 3gSugar: 3gVitamin A: 1336IUVitamin C: 0.3mgCalcium: 42mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!