Skip to main content

Pumpkin Chocolate Chip Cookies



 

Fabulous pumpkin cookies, gluten-free + delicious.

My restless spirit has been wandering far and wide and away from dreams of butternut chili and sensible casseroles toward the tempting, sweeter things in life.

As in cookies.

Like the character Ana Pascal confesses in one of my favorite movies, Stranger Than Fiction, I decided that if I was going to help make the world a better place this week, I'd do it with cookies.

So today's post, Dear Reader, is brief and sweet. Just like the treat I baked this weekend when I began with the idea of a pumpkin cookie. I craved something different than my nutmeg icing drizzled Pumpkin Quinoa Cookies. I craved dark chocolate. And peanut butter. So I threw them in the bowl with pumpkin and coconut flour and, well.

There was a happy ending to the story.

Karina xo



Gluten-Free Pumpkin Chocolate Chip Cookie Recipe

Originally published October 2010.

A secret ingredient or two makes these wheat-free cookies special. I added subtle spices- not too much. I didn't want to overpower the medley of flavors in this unusual cookie.

Ingredients:

1 cup sorghum flour or GF oat flour
1/2 cup organic coconut flour
1/2 cup potato starch, cassava or tapioca starch
1/4 cup almond flour or hazelnut flour
1 1/2 cups organic light brown sugar
1 teaspoon baking powder
1/2 teaspoon fine sea salt
3/4 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2/3 cup organic pumpkin puree (canned is fine)
1/2 cup organic cashew butter, peanut or almond butter
2 tablespoons organic canola oil or grapeseed oil
2 free range organic eggs, beaten (or Ener-G Egg Replacer for 2 eggs, mixed)
1 tablespoon bourbon vanilla extract
1/2 cup dark chocolate chips

Instructions:

Preheat the oven to 350ºF. Line a cookie sheet with parchment paper.

In a large mixing bowl, whisk together the gluten-free flours, starches, sugar, xanthan gum, leavening, and spices.

Add in the pumpkin puree, cashew butter, oil, eggs, vanilla extract.

Beat until the ingredients come together and form cookie dough. The dough should stick together when you pinch it. If it is too dry, add a teaspoon of warm water.

Add in the dark chocolate chips. Stir by hand until the chips are distributed.

Divide the dough into 18 pieces.

Using the palms of your hands, roll the 18 pieces of dough into balls. Place the balls on the prepared baking sheet and press down lightly with your palm to slightly flatten the dough. Shape into a circle if you need to. Press on a few extra dark chocolate chips, if you like.

Bake in the center of the oven for 15 to 20 minutes. Cookies will be firm and slightly golden brown on the bottom. Don't over bake, as they will crisp up as they cool.

Cool cookies on a wire cooling rack.

Delicious warm and gooey with a glass of ice cold rice milk.

Makes 18 medium sized cookies.

Wrap leftover cookies in foil when cooled. Bag and store in the freezer for maximum freshness and an easy on-the-go snack.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 






GFG Notes:


This recipe has cashew/nut butter, coconut and nut flour, which some of you avoid. I can only suggest trying a safe-for-you brand of seed butter and your favorite flour blend as a substitute.

Note that changing the flours changes the texture and flavor of the recipe. So please taste test and adjust according to your preferences.

If you sub out the coconut flour, you may need less oil, as coconut flour grabs oil.

You can also add chopped walnuts, pecans, raisins or dried apricots for even more cookie fun.



TRENDING

Applesauce Cake with Cinnamon Crumb Topping

What's in our oven? Applesauce Cake. To the Rescue. Again. Because trying to wrestle gluten-free pie dough for an apple pie just seemed too fussy. Too complicated. Though in all honesty, that isn't the whole, unvarnished truth. The whole, unvarnished truth is, Yours Truly is more of a cake person than a pie person. It's true- pies have their charm. I've been known to inhale a slice or two of apple pie in my day. But here's the thing. And I'm going to be blunt. Gluten-free pastry crust is simply not as flaky and tender and melt-in-your-mouth wonderful as wheat pastry crust. There. I said it. Fighting words, to some. And if you are among those true believers feel free to disagree. And go eat your gluten-free pie. I bless you with a thousand sprinkles of pie fairy dust. With love. And kisses. And pink ponies. Respectfully. Gluten, you see, is more than a pesky protein with a bad rep. Gluten is what makes pastry dough soft, flaky and tender. Gluten is wha

Gluten-Free Goddess Banana Nut Bread Recipe

Banana bread for the rest of us. No apologies needed.  Out there in the cold cruel world, Darling, some folks apparently (still) view our gluten-free lifestyle through a jaded foodie lens, believing, first of all, that gluten-free anything is never going to taste anything but awful, and second, that this whole gluten-free trend (their word not mine) is a fad not worthy of serious consideration, appreciation and compassion. Apart from the standard (and brief) lip service that non-afflicted food writers, bloggers and journalists pay to celiac disease, adhering to the medical treatment that is a gluten-free diet is degraded- for that sexy topical hook- to a "bandwagon". An eating disorder. A diet by choice. They dub it a controversy. Two food bloggers referenced the gluten-free diet on a social networking site recently, bragging about their "iron stomachs" and their ability to chow down on everything, implying that those of us unable to ingest gluten merely have &

Sour Cream Chicken Enchiladas

Fabulous Chicken Enchiladas- worthy of a game day get-together. Yummy. Easy. Chicken enchiladas. I never tire of them. And I'm not alone. My chicken enchilada recipes are among the most popular recipes on the blog. It's understandable. Enchiladas make a perfect make-ahead recipe for a weeknight supper, football Sunday, or a pot luck gathering. And they are (easily) gluten-free.  Make enchiladas earlier in the day- in this handsome ceramic baking pan , if you like. Half time nosh is done. Serve with this longtime family favorite-   Joey's Rockin' Guac   and tortilla chips. As easy as uno, dos, tres. Stay safe out there! Karina xo

Hot Artichoke Dip - Two Ways

Let's shake things up a bit. How about a homemade appetizer dip for the weekend? A game day worthy dip. A pajama party worthy dip. A Netflix binge night worthy dip. Whatever it is you may be celebrating, indulging in, rooting for... this super tasty hot and bubbly dip is a true winner. And an extra gold star sparkle pony winner for vegans and vegetarians. Because it's non-dairy. (Shhhh. Don't tell.) And easy to make. If you enjoy dairy- don't worry- the recipe has those choices as well. It goes both ways. And either way, you'll love it. The crunchy toasted almond topping complements the warm and gooey creaminess beneath in the most simpatico way. Serve it with crackers, sturdy tortilla chips, gluten-free toast, vegetable crudities... you name it. Have a safe and delicious weekend! Cheers, Karina xo

Coconut Split Pea Soup

Stormy weather comfort food.  Temps have plunged to zero here in New England. Oh, well. Perhaps I shouldn't exaggerate. Okay. It was 1 degree above zero. One. As in uno. As in eins. As in une. Translation? COLD. AKA soup weather. So I whipped up a wintry weather comfort food favorite. A creamy and delicious split pea soup. That just so happens to be gluten-free. Meat-free. Dairy-free. My secret? Coconut milk, darling. And a dash of spicy jalapeños. It was lip-smacking tasty. Trust me. You won't miss the ham hock. Stay safe and warm out there!  Karina xo

Gluten-Free Shepherd's Pie Two Ways (one vegan)

For today's menu? Gluten-Free Shepherd's Pie Two Ways (one vegan). A frigid wind is rolling through, interrupting our whisper of solar warmth with bracing bursts of frosty cold. But the skies are clear and cobalt blue, nudging out the low wooly gray of yesterday. Still, it's the kind of day that calls for comfort in the form of food. Something baked in a crock. Something piping hot and old fashioned. Something with mashed potatoes. A savory pie, I said out loud, standing at the window watching our pair of cardinals and chickadees take turns at the feeder stocked with black oil sunflower seeds. Don't tease me, said my husband from his corner study, looking up, I imagine, from his latest screenplay effort. I wouldn't joke about a thing like pie, I assured him. I'm thinking- a shepherd's pie, I said. More to myself than him. But not the usual shepherd's pie. No lamb. No beef. No onion. No peas, I murmured. Please, he said. No peas. (His hearing is ex

New Chocolate Muffins for Winter 2022

Facing the Winter of 2022 takes a dash of courage. A pinch of patience (well, way more than a pinch!). And a hopeful refresh of your favorite treat go-tos. In other words. HERE WE GO AGAIN. Bring on the chocolate. So with that in mind, my beloveds. This is my latest version of a chocolate breakfast treat- a gluten-free muffin with options. If you need a sweet- but not too sweet- lure to start your day, these cocoa infused beauties might be just the ticket. If- like me- you may need a little extra deliciousness, especially on a gloomy day, you can add in (like I did, I confess) extras. Like, dark chocolate chips. And walnuts or pecans. It's up to you how much indulgence you need to get you through. We don't judge. The added bonus? Your kitchen will smell like a bakery. Like a chocolate hug. Like... love, maybe. Because the secret ingredient is always LOVE. Put love in your baking and your day is sure to be brighter. And more delicious. Love yourself. Take care of your Someone Sp