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Gluten Free Pumpkin Chocolate Chip Cookies

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At one time or another we’ve all had a pumpkin chocolate chip cookie that is just subpar. It turns out cakey and dense and while the flavor might be there, it tastes more like it can't decide if it wants to be a cookie, a cake, or a scone. Now the culprit in this scenario is the pumpkin and the quantity that is put in. Pumpkin puree is so moist & heavy that if you use too much, it makes the cookie dense and cake like.


In this recipe, I only use ⅓ cup of Pumpkin Puree. It might not seem like much, but it adds just the right amount of pumpkin flavor, moisture, and color, without changing the consistency of the chocolate chip cookie we all know and love!



Prep Time: 20 minutes Cook Time: 12-14 minutes Total Time: 45 minutes


Makes 24 cookies


Ingredients:

½ cup Almond Flour

1 ½ tsp Baking Soda

1 tsp Salt

1 tsp Xanthan Gum

2-3 tsp Pumpkin Pie Spice

½ cup Butter, softened

1 tbsp Vanilla

1 Egg

¾ cup Brown Sugar

¾ cup White Sugar

⅓ cup Pumpkin Puree

2-3 cups Chocolate Chips


  1. Preheat your oven to 350F.

  2. Combine gluten free flour, almond flour, baking soda, xanthan gum, salt, and pumpkin spice in a bowl.

  3. In a separate bowl beat egg, butter, vanilla, and sugar until light in color and fluffy. Then add in your pumpkin puree.

  4. Gradually add dry ingredients to wet ingredients being careful to not over mix.

  5. Gently fold in the chocolate chips.

  6. Use a cookie scoop to drop cookie dough onto your baking sheet that is lined with parchment paper.

  7. With wet fingers, flatten the tops of the cookie dough.

  8. Bake for 12-14 minutes. Let the cookies rest on the pan for 10 minutes and then move to a cooling rack.


Check out the previous installments of my Pumpkin Season Series here:



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