Recipes

THE BEST Gluten-Free Pumpkin Chocolate Chip Cookies (Dairy free)

Pumpkin cookies can be tough. Baking with pumpkin adds a lot of moisture to a recipe, which can be great for a bread, but not so great for a cookie. Usually pumpkin cookies turn out super soft and fluffy, more cake or muffin like. It’s challenging to get that crispy edge and chewy center for the perfect cookie bite when using pumpkin.

I made this recipe about 5-6 times in order to perfect it. It took a bit for me to nail down how to bake with pumpkin in cookies to get the right density. I find that using less pumpkin puree, but upping the spices added is really how to make the best pumpkin cookie happen. And I think I nailed it with these- major pumpkin spice flavor, all the chocolate chips, a little crisp around the edges but soft in the middle for the perfect chew. If you are looking for the perfect seasonal cookie or Halloween treat, this is it!

Of course these cookies are gluten free, utilizing tiger nut flour as the base (that is nut free!) and they are also completely dairy free. If you can’t have coconut oil, feel free to use butter or vegan butter instead.

THE BEST Gluten-Free Pumpkin Chocolate Chip Cookies (Dairy free)

1 cup Tigernut flour

1/4 cup 1:1 gluten free flour (I use Bob’s Red Mill)

3 tbs. arrowroot, tapioca, or corn starch

1/2 tsp. salt

2 tsp. pumpkin pie spice

1.5 tsp baking powder

1/4 cup coconut oil

1/4 cup brown sugar

1/4 cup granulated or white sugar

1/3 cup pumpkin puree

1 tbs. milk of choice

3/4 cup chocolate chips (I use Enjoy Life)

Preheat oven to 375F.

Sift all the dry ingredients together in a bowl.

Beat the coconut oil and sugars in a larger bowl until creamed together. This should take about 2 minutes.

Add the pumpkin and milk and beat until combined (don’t over beat as it will add too much air).

Add the dry ingredients and mix on low until just combined.

Fold in your chocolate chips.

Divide dough onto a parchment lined baking sheet (about 70-75 grams per cookie for a good sized cookie, you’ll only get about 8 cookies). Roll the dough into a ball with your hands then gently press down slightly on the baking sheet.

Bake for 14-16 minutes until edges just begin to brown (watch them, ovens vary and you may need slightly less time). Remove from oven and gently slam baking sheet on the counter a couple of times. Let cookies cool on the sheet for 5-10 minutes before transferring to a wire rack to finish cooling.

Enjoy!

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