I don’t want to start off bragging, but these are THE BEST pumpkin chocolate chip cookies I have ever tasted-gluten free or with gluten. With my flour blend, these cookies lasted several days sitting on my counter in a zip baggie. Which was much better than some of the first recipes I tried as we have been on this gluten free journey.
Pumpkin chocolate chip cookies are the perfect Fall bake for your family or taking a treat to your friends. My flour blend uses almond flour, so if you can’t do tree nuts, then you could substitute another flour that has a good protein content, or use what you normally use and let me know how it goes. I really would love to know!
One reason why I love my blend of all-purpose flour is that my baked good stay fresh longer. Other blends, especially ones with brown rice flour, go stale the very next day. And I just hated going to all that baking effort, only to throw so much away the next day. Leave me a comment with your favorite flour blend or if you have tried mine yet.
Gluten Free Pumpkin Chocolate Chip Cookies
Equipment
- 2 cookie sheets
- 2 silicone baking mats
- 1 large bowl
- 1 hand mixer
- spatula, measuring spoons & cups, cookie scoop
Ingredients
- 1 C sugar
- 1/2 C brown sugar
- 1 15 oz can Libby's canned pumpkin or another gluten free brand
- 1/3 C unrefined coconut oil, melted
- 1 large egg
- 1 tsp chia seeds
- 1 tsp vanilla
- 2 1/2 C my all-purpose gf flour blend
- 1/2 tsp xanthan gum
- 2 tsp baking powder
- 1 tsp baking soda
- 1/3 tsp sea salt I feel like 1/2 is a bit too much, but 1/4 is a bit too little- so just estimate
- 2 tsp pumpkin pie spice
- 1 bag Guittard milk chocolate chips (about 11.5 oz)
Instructions
- Preheat oven to 350 degrees and prepare baking sheets with silicone mats. I really feel like the silicone mats make a HUGE difference in baking with gluten free flour. I never bake without them.
- In a large glass bowl, mix with a hand mixer both sugars, canned pumpkin, melted coconut oil. Then add the egg, chia seeds, and vanilla and mix again making sure to scrape down the sides of the bowl as necessary.
- In a separate bowl, mix together the flour, xanthan gum, baking powder, baking soda, sea salt, and pumpkin pie spice. Mix well with a fork, then add to the wet mixture in the large bowl.
- Mix well with hand mixer, scraping the bowl down as needed.
- Add the chocolate chips and stir with a spatula. Then using a small sized cookie scoop(pampered chef small if that helps), scoop dough onto prepared baking sheets.
- Bake cookies for 15 minutes(if doing 2 sheets at once, I switch them half way through). Then let cool 2 minutes ON THE BAKING SHEET before removing to finish cooling on a cooling rack.
Notes
I mention in the recipe that I always bake on silicone baking mats. These ones from Amazon are great. They have lasted one year already, and I think will last much longer. Also, they are inexpensive so that’s always a bonus.
Happy Baking!
