So, it’s almost Thanksgiving, but the radio and the store and literally everywhere are all skipping right over Thanksgiving and going straight to Christmas. But not here! Nope, I’m still fully in pumpkin mode and it’s going to get read this week!
A couple weeks ago, I was asked to bring pumpkin cookies to an event. Since we knew there were also going to be some gluten-free families in attendance, I wanted to make a gluten-free option as well.
The oats and spices in this version are reminiscent of oatmeal raisin cookies, but with a distinctively fall flavor.
These cookies are sure to please everyone – whether they typically follow a gluten-free diet or not!
Gluten Free Pumpkin Chocolate Chip Cookies
Adapted from Gluten Free Palate
¼ cup unsalted butter, softened
¼ cup brown sugar
¼ cup pumpkin puree
½ cup 1:1 gluten free flour
½ cup quick oats
½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground cinnamon
Pinch of ground ginger
Pinch of ground cloves
¼ cup mini chocolate chips
Preheat oven to 350 degrees F and line baking sheets with parchment or silicone mats.
Place the butter and sugar in the bowl of a stand mixer and beat until light and smooth.
Scrape down the sides of the bowl. Add the egg and pumpkin and mix until well combined.
Stir in the flour, oats, baking powder, salt, cinnamon, ginger, and cloves. Mixing until combined. Stir in the chocolate chips.
Scoop 2 tablespoons of dough onto the prepared pans. Press down lightly on the top of each dough ball.
Bake in the preheated oven for 16-18 minutes or until set and beginning to brown.
Cool on wire racks before moving to a container for storage. Alternately serve warm from the oven!
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