Pumpkin? Check! Chocolate? Check! Delicious? Most definitely! These cookies were a hit with gluten free and non gluten free folks. Very rich tasting cookies that literally melted in my mouth. You could also make these with regular flour if you prefer.
I’m very happy to have discovered a fantastic local gluten free bakery called Zena’s Gluten Free (in Maple Ridge, BC). Their flour blend worked great in this recipe and I much prefer it to Bob’s Red Mill Gluten Free All Purpose Flour. I find it has too much of a beany taste. But you can look in your local stores and perhaps experiment with what’s available to you.
Pumpkin Chocolate Chip Cookies (gluten-free, can be dairy-free)
Makes 30 cookies
1/2 cup butter (or for dairy-free Earth Balance, or coconut oil)
1/2 cup sucanat (or another raw brown sugar)
5 packets stevia
1 tsp vanilla
1/2 cup canned pumpkin
1 1/2 cup gluten free flour blend or flour of choice (I used Zena’s blend from a local gluten free bakery)
1/4 tsp xanthan gum (*omit if you are using a gluten-containing flour)
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cardamon
1/4 tsp nutmeg
1/4 tsp salt
1/3 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Cream butter & sucanat together in a medium bowl. Add egg, vanilla, pumpkin and stevia and mix well.
In a separate bowl, add all the dry ingredients and spices. Add chocolate chips. Stir until combined.
Drop by teaspoonful onto cookie sheets lined with parchment paper. These cookies don’t spread much. You could press them into more of a cookie shape if desired.
Bake for 13-14 minutes until just golden around the edges.
Nutrition (per cookie) Calories: 75 Fat: 4g Carbs: 9g Fiber: 1g Sugars: 5g Sodium: 44mg Protein: 1g