Pumpkin Chocolate Chip Cookies
Soft, cake-like gluten free Pumpkin Chocolate Chip Cookies are addictively delicious!
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Ingredients
- 1 cup sugar
- 1 cup butter (or dairy free buttery spread)
- 1 egg
- 1 cup canned pumpkin
- 2 cups Gluten Free Flour Blend with xanthan gum ((I use Bob's Red Mill 1 to 1 GF Baking Flour))
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- dash of salt
- 1 cup chocolate chips (sub dairy free if needed)
- ½ cup chopped walnuts (optional)
Instructions
- Preheat oven to 375 degrees. Line 2 baking sheets with parchment for easy cleanup.
- In a large bowl, blend sugar and butter. Add egg & pumpkin until well combined.
- Add flour, baking soda, baking powder, cinnamon and salt. Mix until combined, then add chocolate chips and nuts (if desired) by hand.
- Drop by spoonfuls onto a baking sheet. Use wet fingers or a measuring cup dipped in water or sprayed with cooking oil to flatten the cookies and shape them if you wish. They don't spread much and will remain close to the shape you put them in the oven.
- Bake until slightly browned on top, approximately 10-13 minutes. Let cool for 5-10 minutes. Enjoy!!!
Nutrition
Calories: 205kcalCarbohydrates: 21gProtein: 3gFat: 14gSaturated Fat: 6gTrans Fat: 1gCholesterol: 33mgSodium: 161mgPotassium: 57mgFiber: 2gSugar: 11gVitamin A: 2203IUVitamin C: 1mgCalcium: 34mgIron: 1mg
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