GF Pumpkin Chocolate Chip Cookies

The perfect fall treat. These cookies are gluten free, light, and delicious.

Yield 24 cookies

Author Clara Cavalli-Chiappardi

Prep time

25 Min

Cook time

10 Min

Inactive time

30 Min

Total time

1 H & 5 M

Print

With ImageWithout Image

Gluten Free Pumpkin Chocolate Chip Cookies

Perfect for the fall. These are gluten free, light and moist.

Ingredients

• 3/4 cup GF oat flour
• 1 cup sweet white rice flour
• 1/4 cup tapioca flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp salt
• 10 tbsp unsalted butter (softened)
• 3/4 cup brown coconut sugar
• 1/4 cup ground flax seed with 1/4 cup water (mix together let rest 5 min)
• 1/2 cup pumpkin purée
• 1 tsp vanilla extract
• 1 cup chocolate chips

Instructions

1. Whisk all dry ingredients in a medium bowl.
2. In stand mixer, blend butter and sugar until light and cream, then add rest of wet ingredients until mixed well. Slowly add the dry ingredients, until blended. Dough will be slightly soft. Fold in chocolate chips then refrigerate for at least 30 min.
3. Prepare two cookie sheets with parchment paper and lightly spray with nonstick spray. Scoop 1 tbsp of dough for each cookie, and bake at 375F degrees for approx. 8-10min. Let cool on wire rack then enjoy!

Gluten Free Pumpkin Chocolate Chip Cookie

Recommend products on Amazon #CommissionsEarned