Tuesday, October 22, 2013

Pumpkin Chocolate Chip Cookies [Gluten Free]

This was my first year growing pumpkins and I was thrilled when I produced one, and only one, good-sized pumpkin. The pumpkin was gnarled and uneven, but I knew it would make an excellent puree and be the perfect base for fall baking. Even with my best intentions, my first batch of gluten-free pumpkin cookies was a complete disaster - the cookies did not spread out in the oven and instead congealed into lumpy, gluten-less balls. I hate throwing away food, but these were truly inedible. Luckily, my second batch of pumpkin cookies was much more successful and spread out nicely. I adapted the recipe from Lexi's Clean Kitchen and swapped the honey for coconut sugar (I also think maple sugar would work really well) and the butter for non-dairy Earth Balance. They're really lovely and have that perfect hint of pumpkin without being overpowering.   


2 cups almond flour
2 tbsp coconut flour
6 tbsp coconut sugar
1/4 tsp Himalayan sea salt
1/2 tsp baking soda
1/2 tsp pumpkin spice 
2 eggs
2 tbsp earth balance (or regular butter)
1/2 cup pumpkin puree (you can make your own)
2 tsp vanilla extract
2/3 cup chocolate chips


1) Preheat oven to 350 degrees.

2) Mix together dry ingredients in a bowl - almond flour, coconut flour, coconut sugar, salt, baking soda and pumpkin spice.

3) Mix together wet ingredients in a separate bowl - eggs, melted earth balance or butter, pumpkin puree and vanilla. Add wet ingredients to dry ingredients, fold in chocolate chips to batter.

4) Form dough balls. Gently pat down down each ball with fingers on a lined baking sheet to flatten the cookies and help them spread out. The batter should be a little wet and sticky.

5) Bake for 20 minutes.

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