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Ooey Gooey Gluten-Free Pumpkin Chocolate Chip Cookies


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  • Author: Emily Smith
  • Total Time: 22
  • Yield: 2 1x

Description

Rich, moist, chocolate-pumpkin goodness all in one delicious cookie.


Ingredients

Scale
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 3/4 cup turbanado sugar
  • 2/3 cup healthy oil (I used virgin coconut oil)
  • 1 egg
  • 1 cup organic coconut flour
  • 1 cup gluten-free oat flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon coconut milk (or any milk)
  • 1 tablespoon vanilla extract
  • 1 1/2 cups semisweet chocolate chips (use Enjoy Life for dairy-free)
  • 1/2 cup finely chopped walnuts (optional)

Instructions

  1. Combine pumpkin, sugar, oil, and egg.
  2. In a separate bowl, stir together flour, baking powder, pumpkin pie spice, and salt.
  3. Dissolve the baking soda with the milk and stir in.
  4. Add flour mixture to pumpkin mixture and mix well.
  5. Add vanilla, chocolate chips and nuts.
  6. Drop by spoonful on greased cookie sheet, top with a sprinkle of organic sugar (optional)
  7. Bake at 350 degrees F (175 degrees C) for approximately 12 minutes or until lightly brown and firm.
  • Prep Time: 10
  • Cook Time: 12