Gluten Free Chocolate Chip Pumpkin Cookies
These gluten free chocolate chip pumpkin cookies are soft and sweet with just the right amount of pumpkin spice flavor. They are also dairy free and refined sugar free, perfect for the fall holiday season!
Servings 14 cookies
Equipment
Ingredients
- ¾ cup 1:1 gluten free flour
- ¼ cup tigernut flour or almond flour
- 1 tablespoon tapioca starch
- 2 teaspoon pumpkin pie spice
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup melted butter or coconut oil
- ½ cup coconut sugar
- 1 egg yolk room temperature
- ⅓ cup pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
Instructions
- Preheat oven to 350 F and line 2 baking sheets with parchment paper.
- Whisk together the flours, starch, salt, baking soda, and pumpkin pie spice and set aside.
- In a large bowl, whisk together the butter/oil and coconut sugar until well combined. Add the egg yolk, pumpkin, and vanilla and whisk until smooth.
- Add the dry ingredients to the wet and mix with a spatula until just combined.
- Fold in the chocolate chips (add more as desired!).
- Scoop tablespoon sized dollops of batter onto the cookie sheets about 2 inches apart. Bake one sheet at a time on the middle rack for 10-12 minutes. Cookies should seem not quite done, but feel set.
- When you remove the cookies, smack the tray on the counter one time to help release the air for a better cookie texture.
- Let cool on the cookie sheet for 10 minutes before removing to a wire rack to finish cooling. Enjoy!