Pumpkin Chocolate Chip Cookies – Gluten Free

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What could be better in this cool fall weather than some warm pumpkin cookies and milk?  These are gluten free, but you can use regular baking flour as well.

Click here for directions to cooking the pumpkin (fresh is always best)
And now, the cookies! 

Gluten Free Pumpkin Cookies
Ingredients:

2 cups gluten free baking flour (Bob’s redmill has a good one)
1 cup almond flour
2 teaspoons baking soda
½ teaspoon salt
1-1/2 teaspoon ground cinnamon
1 stick of butter (1/2 cup)
1 cup of sugar
2 Eggs
1 cup of mashed pumpkin (see above)
12 oz. of mini chocolate chips

Directions:

Preheat the oven to 350 degrees

Cream the butter and sugar together. Add the eggs, then the pumpkin. Blend well.

Mix the remaining ingredients together (except the chocolate chips), making sure the spices mix well with the flout.

Add the wet ingredients and mix well. Mix in the chocolate chips.

Drop by the spoonful onto ungreased cookie sheets (bare or with parchment). Bake in a 350 degree oven for about 10-15 minutes, until done. Cool on a rack.

Makes about 3 ½ dozen cookies – yummy! And they freeze well!

Just serve them up with a cold glass of milk for a perfect afternoon snack!

 

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5 Responses to Pumpkin Chocolate Chip Cookies – Gluten Free

  1. Ooh you have got me really tempted to go bake some cookies. Nothing like dunking for perfect comfort snack. Feel free to join in with #Bakeoftheweek over at Casa Costello. We would love to have you join the gang x

  2. Jenny Paulin says:

    another fabulous way of incorporating pumpkin into some yummy baking . thank you for linking to #Bakeoftheweek x

  3. Pingback: Jaffa Cake Celebration Cake #Bakeoftheweek - mummy mishaps

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